Crispy Tofu with Ginger & Spicy Greens Dinner Recipe
This flavorful dinner recipe features crispy tofu coated in cornstarch, fried to golden perfection, and tossed in a rich sauce made with ginger, shallots, and a kick of heat from fresh chilies. Served with sautéed bok choy or Swiss chard, this one-pan dish is a quick yet sophisticated dinner option for lovers of bold and spicy flavors.
Ingredients
- Grapeseed or safflower oil as needed
- 1 package 14–16 oz firm tofu drained, patted dry, and cut into 1-inch cubes
- ¼ cup cornstarch
- Fine sea salt to taste
- 3 tablespoons unsalted butter
- 6 small shallots thinly sliced
- 6 garlic cloves grated or minced
- 1½ tablespoons finely chopped fresh ginger
- 1 green serrano chili seeded and thinly sliced
- 1 red chili seeded and thinly sliced
- 3 tablespoons soy sauce
- 2 tablespoons molasses
- 2 teaspoons freshly ground black pepper
- 1 pound bok choy or Swiss chard stems and leaves separated and thinly sliced
- 8 small scallions white and green parts, cut into 1¼-inch lengths
Instructions
Prepare the tofu:
- Pour enough oil into a skillet to create a ¼-inch layer and heat it over medium-high. Toss the tofu cubes in cornstarch, ensuring they are evenly coated.
- Fry the tofu in the hot oil, turning occasionally, until all sides are golden and crisp, which should take about 5 minutes.
- Once cooked, remove the tofu and place it on a plate lined with paper towels. Lightly season with sea salt while still warm.
Cook the aromatics:
- Drain the oil from the skillet, leaving it empty. Place the skillet back on medium heat and melt the butter.
- Add the sliced shallots, garlic, ginger, and both types of chilies to the melted butter. Cook for about 10 minutes, stirring frequently, until the mixture becomes soft and fragrant.
Prepare the sauce:
- In a small bowl, whisk together the soy sauce, molasses, and ground black pepper until well combined.
Combine the components:
- Add the soy sauce mixture to the skillet with the cooked aromatics. Stir to coat the ingredients evenly, then add the sliced stems of bok choy or Swiss chard, along with the scallions.
- Cook for 2–3 minutes, stirring occasionally, until the stems are slightly tender. Add the leafy greens next and stir until they are just wilted.
Finish the dish:
- Return the crispy tofu to the skillet and gently toss it with the sauce and greens until everything is well mixed. Serve immediately while hot.
Notes
- Serve this dish with steamed rice or coconut rice to balance the heat.
- For a milder version, reduce the amount of chilies or use sweet peppers instead.
- Add toasted sesame seeds or a drizzle of sesame oil for extra flavor.
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