Crispy Tofu Bowls with Ginger Scallion Sauce

1. 1Cook the rice. Combine the rice and water in a saucepan. Bring to a boil, cover, reduce to low, and cook until the water is absorbed, 12 to 15 minutes. Remove from the heat and let stand, covered, for 10 minutes; fluffUse a fork to gently separate cooked grains without crushing or mashing them. with a fork.
2. 2Press and coat the tofu. Wrap the tofu in a clean kitchen towel or several layers of paper towel. Set it on a plate, top with another plate and a light weight, and press for 15 minutes. Cut into 3/4-inch cubes. Toss with the cornstarch and salt until lightly coated.
3. 3Build the ginger scallion sauce. In a heatproof bowl, combine the scallion whites, scallion greens, ginger, tamari, rice vinegar, sugar, and sesame oil. Set aside near the stove for 3 to 5 minutes.
4. 4Crisp the tofu. Heat 2 tablespoons neutral oil in a large skillet over medium-high heat until shimmering. Add the tofu in a single layer and cook without moving it for 3 to 4 minutes. Turn the pieces and cook until deeply golden and crisp on several sides, 6 to 8 minutes more. Transfer to a plate.
5. 5Char the broccoli. Add the remaining 1 tablespoon neutral oil to the skillet. Add the broccoli and cook, stirring occasionally, until bright green with browned edges and crisp-tender, 4 to 5 minutes. Add a splash of water if needed and cover for 1 minute to finish softening the stems.
6. 6Finish the sauce and assemble. Carefully spoon 1 tablespoon of hot oil from the skillet into the ginger scallion mixture; it should sizzle. Stir, then assemble the bowls in 3 to 5 minutes: divide the rice among four bowls, add broccoli, cucumber, and crispy tofu, and spoon the sauce over the tofu. Serve promptly, before the crust gets ideas about retirement.

Add heat

Stir 1 teaspoon chili crisp or 1/2 teaspoon crushed red pepper into the ginger scallion sauce.

Change the vegetables

Use trimmed snap peas, thinly sliced bell pepper, or shredded cabbage in place of the broccoli. Cook until crisp-tender.