• Elan Dakota Halpern

Pan-Seared Tofu with Scallions and Ginger

Updated: Nov 11, 2019

Yield: ~1 hotel pan

Ingredients:

  • 10 lbs. firm tofu

  • 3 bunches leeks, white part only, well washed

  • 2 cups corn or olive oil

  • 15 garlic cloves, thinly sliced

  • ¼ cup ginger, peeled and julienned

  • 3 bunches scallions, trimmed, cut on the diagonal into 2-inch lengths

  • 6 jalapeno peppers, thinly sliced (optional)

  • 2 ¼ cups soy sauce

  • ½ cup balsamic vinegar

  • Salt and pepper to taste

Instructions:

1. Drain the tofu, and cut into large chunks.

2. Remove the tough outer skin of the leek and cut the leek in half lengthwise,

then cut into 2-inch crosswise slices. Wash again to remove any remaining

grit; drain.

3. Heat the oil in a large pan and add the garlic and ginger. Cook over high heat,

stirring, until the garlic is lightly browned, 1-2 minutes.

4. Add the tofu pieces and cook for about 3 minutes per side, turning once, until

browned on both sides. Add the leek, scallions, and jalapenos, and cook for 2

minutes, stirring. Add the soy sauce and vinegar. Bring to a boil, reduce the

heat, cover and simmer, stirring occasionally, until the leek is softened, about

10 minutes. Season to taste with salt and pepper.


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