Crispy tofu with ginger and spicy greens from Dinner: Changing the Game (page 219) by Melissa Clark

Ingredients

scallions
grapeseed oil
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Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Coconut rice

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

kgmom on September 26, 2025

I didn't care for the tofu texture. I will try baking next time. The sauce was great! I subbed chili garlic sauce for the chiles as I didn't have any. Very nice.
kari500 on May 30, 2025

Thanks to rhb for her tip on baking the tofu; I did it without the soy sauce, adding that later to the pan. I subbed maple syrup for the molasses. I didn't add the full amount of chilies and wish I had. I liked, but did not love this, I think mostly because for whatever reason I felt like the sweetness (which I enjoyed) brought out a sort of sulfur taste in the bok choy (which I normally love). So if I made this again I would add the correct amount of chilies and use a different green.
metacritic on February 28, 2025

My partner cooked this so I cannot comment on the production but the flavors are out of this world. Should be regarded as an MC classic.
rhb on November 02, 2023

Baked the tofu instead of frying (450 degree oven, tossed w/1 T soy sauce + 1 T avocado oil, quickly roll in 3 T cornstarch, bake on parchment-lined baking sheet for 20 minutes). Used napa cabbage for the veg and it was really good! And easy.
hbakke on May 02, 2019

Tasty. Tofu was very crispy. We served this with jasmine rice.
TrishaCP on September 30, 2018

This tasted good, and I thought the ratio of tofu to veggies (I used bok choy) was perfect. I don't usually de-seed chiles, but I did in this case, and had a good heat level. The tofu cooking method was good, but I think I'll be trying Zosia's method next time for a healthier approach.
Lepa on January 25, 2018

Overall, this was a hit with my family. I didn't add any chilis so my kids could eat it and the adults added chili sauce at the table. I liked this method of cooking tofu and plan to use it in other dishes. We ate this with brown rice, which was good. I can't imagine this feeding four people without rice.
Zosia on July 09, 2017

Very tasty and not quite as mouth-numbingly hot as I expected. My green serrano chile added a grassy flavour that stood out from the other sweet, caramel flavours of the sauce so I'll replace it with another red chile next time. I used only 1 tbsp butter and baked the tofu cubes until crisp after first tossing them with 1 tbsp each of the soy sauce and cornstarch. I served it over rice.
clcorbi on June 21, 2017

This recipe is clearly a riff on Ottolenghi's black pepper tofu, but a bit easier to execute and definitely less intensely flavored. I'm going to be forever indebted to this version because it taught me a lifesaving trick--if you toss your tofu in cornstarch, it doesn't stick to the pan! I always struggle SO much when frying tofu, and this method made it so easy and fast, and didn't leave me with a horrible pan to clean up. What a win! Anyway, the flavor here is pretty good. I was iffy on the molasses but I have to admit it was nice. I'd like a bit higher ratio of tofu to cooked veg, but that's just a personal preference. If I repeated this I'd try the suggestion on the Dinner: A Love Story blog to substitute green beans for the bok choy, and I might up the amount of sauce a bit, since this should be served over rice.