Ginger-Scallion Tofu and Greens Recipe

A classic Chinese condiment, ginger-scallion oil is most commonly served with poached chicken but is incredibly versatile — and shines here, applied to cold silken tofu and blanched greens. Most Chinese families will have their own version of the aromatic oil, each with their own ideal ratio of ginger to scallions. There are no hard rules here, so feel free to adjust the amount of ginger and scallions to your preferences. Thinly slicing both will give you a robust sauce, but you may chop them until minced for a smoother sauce. This oil is a great one to make in bulk, as it keeps, refrigerated, up to one month, so you can add it to rice, roasted veggies, pan-fried tofu, cold noodles or eggs, invigorating your everyday cooking.