Tofu With Sizzling Scallion Oil Recipe (2024)

This was all right. It lacked texture, so added some peanuts after the first bite. I think a little thinly sliced Serrano cooked with the garlic mix would step it up a little. May be better with a firmer tofu. Will try next time. Served with white rice.

I whipped this up for lunch after receiving Melissa’s news letter. I used firm tofu because I had it and stir fried it in the sauce. Added tons more garlic and ginger. I topped it with chili ginger sauce and peanuts. Very flexible recipe! For person allergic to sesame oil, it’s fine! Leave it out and use your favorite seasonings. Also, spinach instead of arugula would be totally delicious. Arugula makes it a bit more spicy but this is definitely a “what’s in your pantry” dish.

Any reason this wouldn't work well with sauteed or grilled firm tofu instead?

I am a follow the recipe to the best of my ability girl. Except here. First. Because the other person I cook for, love and respect was just not gonna go for raw tofu and yours truly missed that until I was prepping this. So. I seared the tofu in the oil which worked really well! I doubled the soy sauce mix, placed seared tofu on top of the arugula, poured over the dressing and sprinkled with toasted almonds. Yummy and still easy if a few minutes longer.

Delicious but needed texture as mentioned by first commenter. I used roasted peanuts and nori. Will use this over other vegetarian options like fried seitan.

Great basic recipe and readers' ideas for embellishing with ingredients on hand. Used firm tofu chunked, fork mashed for more surface to absorb seasoning. Stir fried chopped almonds, walnuts with scallions (doubled), zucchini slivers (extra veg), garlic, ginger, then added arugula as "herb" (no cilantro on hand) plus chopped iceberg lettuce for crunch. Served with soy/vinegar combo as written sprinkled with ground white, Aleppo (red) and Timut (Szechuan) pepper over brown Basmati rice. Yum.

I liked this, with some modifications. Added chopped peanuts, per another commenter, added mirin to the vinegar-soy sauce-cilantro dressing, and added Szechuan pepper to the hot oil. Next time I’ll add even more! Also added twice the amount of sesame oil.

Followed directions with the addition of a bed of rice noodles and a sprinkling of fresh mint and chopped peanuts. Very delicious. We all ate it up quite happily. I may add a bit of heat next time with a sliced hot pepper or hot pepper flakes; there will definitely be a next time.

Brilliant. Topped with microgreens , prepared it while the rice was cooking. Felt like a dish you'd get at a good restaurant...

I like super firm tofu so I cubed it and browned it. Used twice the amount of garlic and ginger. Sautéed the baby spinach (no arugula at the store) before putting it on because it seemed weird to put it on raw. Also, I roasted some broccoli and layered it on there. DELISH! It’s a 5-star recipe in my book!

This is easy and very tasty! My picky kids even liked it!

Some notes:1) Sesame oil flavor will evaporate when cooked. Add more at the end. Get the highest quality you can and store in refrigerator.2) Best soy sauces are now packaged in air free bottles for freshness. Very different flavor. 3)Teaspoon fermented black beans for more punch4)Organic Ginger, it will be yellow inside not pale white.5) Toppings: Fried shallots work too.

this was excellent! I did add the tofu to the sizzling oil to make it a hot dish. Also spinach instead of arugula. And whoever suggested adding peanuts is brilliant. I will probably serve with rice noodles next time I make it

Made as is, and whole family loved it. There isn’t a need to cook raw silken/soft tofu.

All Tofu is already “cooked”, that’s how soy beans become tofu so it’s not raw. This is meant to be eaten at room temperature on hot days when you don’t want to cook. There was plenty of texture with cilantro and arugula…that is if you stick with the recipe.

Added two red chillies with the garlic step. Peas to the tofu and roasted crushed peanuts. Served with a fried egg and fried shallots on rice for maximum gluttony, delicious.

This was so easy to throw together and really delicious over brown rice. The recipe as is sounds great but I made a few substitutions with what I had on hand. I only had firm tofu but it's a really flavourful small batch and the torn pieces worked well and soaked up the sauce. I didn't have arugula so used pea shoots (dou miao). And for a little kick and extra crunch, I added a good pinch of red chili flakes to the scallion mix and toasted white sesame seeds to the cilantro sauce.

Rather than uncooked silk in tofu; Scooped tofu,drizzled oil, dusted with corn starch, put in 425 o in for 15 min

It’s fine. I’ve made similar dishes without the hot oil and found them better

I added lime juice at the end to freshen the flavours. When making the scallion mix, I added crispy chilli in oil, and used less neutral oil. I also stir fried the tofu, dredging it in cornflour to make it crispy. Very nice (flexible) recipe!

Switched out green onions with ramp. I also ate it with kimchee instead of arugula.

Family rates this a 5, husband on basis of how quick it came together; two increasingly picky teens ate it right up. I love shelf stable silken tofu—it’s silky and soft and let’s bright sauces and dressings shine. This recipe is similar to Hetty McKinnon’s tofu with dressing recipe, though I like the softened scallions here. I like adding sesame seeds (mix of toasted white and black for added color/contrast) for a mix of texture. Subbed kale.

This is very tasty as is; I happen to love the mushiness of the tofu with the warm oil and cold crisp arugula. I know some folks like more texture and I can understand the need for peanuts , but I enjoyed without them. I’m guessing this would be an excellent keto dish.

You do not need 1/4 cup oil. It is excessive