Treat the rice as part of dinner
Once the rice is cooked, let it sit covered off the heat before fluffing. Finish the tofu during that short pause. Avoid stirring the rice repeatedly while it cooks. Check only if the pot threatens to boil over or smells scorched.
Dry tofu has a better chance at a crust
Firm tofu needs help at the surface, even when its center remains moist. Drain it, pat it dry, and cut into broad cubes. Let the pieces sit on a clean towel while you prepare the dressing. You do not need to squeeze every last drop out.
Dust the tofu cubes with cornstarch until a thin white film covers them. Avoid thick powdery patches, which can stay chalky after frying. Toss gently so the corners stay attached. Once the tofu enters the skillet, leave the first face alone until it releases fairly easily. Pushing it around too soon leaves much of the coating behind.
Make a dressing with a little bite
Chop the scallions finely enough that a spoonful does not contain a long, difficult strand. Both white and green parts belong in the bowl. Fresh ginger should be finely grated; coarse chopped ginger can be unpleasantly hard against tender rice.
The dressing is intentionally concentrated. Taste it with a spoonful of cooked rice rather than judging it alone. Rice vinegar brings a clean sharpness, and toasted sesame oil supplies a strong aroma in a small amount. Add chili only if you want it; the ginger already gives some heat.
Put the crisp and cool parts on last
Arrange the rice first, then the tofu and cucumber. Spoon the dressing over the rice and some of the tofu, leaving a few surfaces dry so their crust survives. Use sliced radish or shredded cabbage if the cucumber drawer is empty.
This bowl is easy to divide into components for another meal. Keep the cucumber and dressing separate from the cooked rice and tofu, then assemble after reheating the warm parts. Cooked rice needs prompt chilling, so put leftovers in shallow containers rather than leaving the pot on the stove.
