Ingredients
1 (14- to 16-ounce) package silken tofu
Kosher salt (such as Diamond Crystal) and pepper
1/4 cup neutral oil, such as safflower or canola
1 tablespoon toasted sesame oil
1/4 cup thinly sliced scallions
1 tablespoon minced garlic
1 tablespoon minced, peeled ginger
2 tablespoons low-sodium soy sauce
2 tablespoons chopped cilantro leaves and tender stems
2 teaspoons unseasoned rice vinegar
2 cups baby arugula
Directions
1
Remove the tofu from its package; drain the tofu then pat it dry. Scoop spoonfuls of the tofu onto a large platter and arrange in an even layer. Season with salt and pepper.
2
In a small saucepan, combine neutral oil, sesame oil, scallions, garlic and ginger. Cook over medium-low, stirring occasionally, until oil is sizzling and garlic, ginger and scallions are softened but not browned, about 3 minutes.
3
Meanwhile, in a small bowl, combine soy sauce, cilantro and vinegar.
4
Spoon hot scallion mixture over the tofu. Top with arugula and drizzle with the cilantro sauce. Serve warm or at room temperature.