Cold Tofu with Ginger Garlic Scallion Oil Recipe (with Video)

1. Open the box of tofu and drain the liquid. Lightly dab the tofu with a clean, paper towel to soak up the remaining liquid and place the tofu on a plate. Since it is silken tofu, it is normal for it to still release liquid. Set aside.
2. Add the peeled ginger, green onions, and garlic cloves to a food processor and pulse until finely minced. Alternatively, mince with a knife by hand. Season the mixture with a pinch of salt before cooking.
3. In a saucepan, heat up the vegetable oil on medium heat. After a minute, add the mixture and remaining salt. Fry for about 45 seconds to one minute. If it starts to burn, add a little more oil until it settles down. Transfer the mixture to a container. Add more salt if desired.
4. This optional but highly recommended, top the tofu with cucumber. Layer with 1-2 tbsp of the garlic ginger scallion oil. There should be leftover oil for future use. Garnish with fresh green onions and serve immediately with a steaming bowl of white rice.