Name: Soy and Scallion Tofu Bowl
Yield: 2 - 4 servings
Ingredients: 1 14-oz. block firm or extra-firm tofu, drained; 2 Tbsp. vegetable oil; 2 garlic cloves, smashed; 1 Tbsp. toasted sesame seeds, plus more for serving; 1 tsp. Aleppo-style pepper or ½ tsp. crushed red pepper flakes, plus more for serving; 3 scallions, chopped into 1" pieces; 3 Tbsp. soy sauce; 2 Tbsp. mirin (sweet Japanese rice wine) or 1 Tbsp. pure maple syrup; 2 Tbsp. unsalted butter; Cooked white rice (for serving)

Photo by Laura Murray, food styling by Susie Theodorou

Tadashi Ono’s Soboro Beef—cooked ground meat seasoned with sake, mirin, and soy sauce—from our December 2015 issue inspired this simple approach to turning (grated!) tofu into a filling lunch in minutes.

Recipe notes

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