Baked Tofu Scallion Stir Fry

• Vegetarian

• Produce

  • 1 cup Leaf lettuce or baby spinach, red
  • 1 cup Scallions

• Refrigerated

  • 1 package Tofu, extra firm

• Condiments

  • 1 tsp Soy sauce
  • 3 tbsp Ssam sauce + more

• Pasta & Grains

  • 2 cups Rice, cooked

• Baking & Spices

  • 1 tsp Gochugaru
  • 1/2 tsp Granulated sugar
  • 1 Sesame seeds

• Oils & Vinegars

  • 1 tsp Sesame oil
  • 2 tsp Vinegar

Found on kimchichick.com

Description

Ingredients

• 1 package extra firm tofu
• 1 cup chopped red leaf lettuce or baby spinach
• 3 Tbsp Ssam sauce + more for seasoning
• 2 cups cooked rice
• 1 cup julienned scallions
• 2 tsp vinegar, rice or white
• 1 tsp gochugaru
• 1 tsp soy sauce
• 1 tsp sesame oil
• ½ tsp granulated sugar
• sesame seeds (optional)

Directions

• Preheat oven to 400 degrees
• Wrap block of tofu in clean kitchen towel and sit a heavy cast iron skillet or heavy pan on top for 20 minutes to remove excess water
• Cut tofu into 1 inch cubes and lay flat on parchment paper and bake for 30 minutes
• Meanwhile, make seasoning for scallion salad. Combine vinegar, gochugaru, soy sauce, sesame oil, sugar in bowl.
• Juilenne scallion and set aside.
• After tofu finishes baking, add directly to wok or skillet on medium heat and add 3 Tbsp Ssam sauce and mix well. After 2-3 minutes the tofu will brown and caramelize. Take off heat and toss in chopped red leaf lettuce and mix.
• Add the scallions to the seasoning and sprinkle sesame seeds on top
• Plate on top of tofu and serve all over a bed of rice.