Sizzling Ginger Scallion Sauce With Pan-Seared Tofu

Sorry about the long title.  I got this one out of the L.A. Times with that name.  As a whole, I'm disappointed with their new Food section because it's mostly restaurant reviews.  This is one of the few recipes I've considered since the revival.  It's a vegetarian take on Kung Pao.

This recipe is really about the sauce.  The seared tofu part is so they could have something to spoon it on for the photo.  I enjoyed finding a new way to prepare tofu, and would not mind trying it again with a different topping.  Conversely, I can also see myself making the sauce part to use on salmon.  It's a crazy amount of ginger, but tofu kind of needs that much help.

The one thing I didn't love was how oily the sauce is.  I'd probably make it a higher proportion of vinegar in the future.  The steamed cabbage in the photo is seasoned with rice vinegar, soy, and sesame seeds.  When that mingled with the sauce, I liked it better.

I know, kung pao is normally spicy.  I made the mild version of this recipe, where all the heat is from the fresh ginger.  Add as much dried red pepper flakes or diced fresh chili as you would like to spice it up.

1 box (14 oz) firm tofu, drained
5" ginger, peeled and minced (about 1/4 C)
*1 bunch green onions (scallions), minced
1 tsp kosher salt, or to taste
1/2 C neutral-tasting oil such as safflower
1 tsp balsamic vinegar, preferably white balsamic
steamed rice, for serving

1.  Cut the tofu into 8 slices crosswise, about 1/2" thick.  Press between paper towels to remove as much water as possible.  Let sit on fresh paper towels to dry while you prepare the sauce.

2.  Combine minced ginger and scallions in a heat-proof bowl and sprinkle with the salt.  You can probably get minced ginger in a jar at an Asian supermarket.  I got fed up with the chopping and got out the onion whacker.  In a large nonstick skillet, heat oil over medium-high until shimmering, about two minutes.  Pour most of it over the onion and ginger mix, standing back in case the oil pops and splatters.  Leave about two tablespoons in the skillet and return to the heat.

3.  Add the tofu slices to the hot skillet and cook, turning once, until golden brown on each side.  This takes 5-7 minutes per side.

4.  Once the sauce is no longer sizzling, stir in vinegar and any spices.  Taste and add salt or vinegar as necessary.

5.  Serve tofu slices on top of rice, then spoon sauce on top.  Serve with remaining sauce on side.

Difficulty rating  :)