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  • Writer's pictureElan Dakota Halpern

Pan-Seared Tofu with Scallions and Ginger

Updated: Nov 11, 2019

Yield: ~1 hotel pan


  • 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


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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