Grating super-firm tofu is one of my favorite party tricks in the kitchen. It makes tofu not only quicker to prepare (no pressing required!) but also deceptively meaty. Here, the grated tofu is pan-fried until golden, then coated in an addictively good, flavor- rich sauce featuring some of my favorite pan-Asian condiments: fruity yet smoky gochugaru, nutty toasted sesame oil, plus umami-rich Chinese black vinegar and soy sauce.
The result is delightfully crispy, chewy, and super-savory tofu that is shockingly meaty. It’s been described by friends as “spicy ground chicken,” “larb-esque,” and “I can’t believe it’s not chicken.” It’s delicious for dinner but also makes a regular appearance at my breakfast table.
Ingredient Notes: Super-firm tofu or “high-protein” tofu makes for a very convincing meat substitute, but if you don’t have it, use extra-firm tofu and press for 10 minutes; grate the tofu, then dab with towels to remove water. Don’t have gochugaru? Sub with 1 to 1 1⁄2 teaspoons of Sichuan chile flakes or sriracha.
Big Flavor Meals: Serve with rice and stir-fried or steamed green beans or broccoli for a quick yet delicious meal. For a fun appetizer, spoon into lettuce cups with chopped rice noodles and drizzle with the nước chấm inspired sauce.
Make Ahead: You can grate the tofu and prep the aromatics the night before.
Ingredients:
1 to 11⁄2 cups (190 to 285 g) uncooked or 3 to 4 1⁄2 cups
(425 to 650 g) cooked brown or white rice
1 (10-to 12-ounce / 280 to 340 g) block super-firm tofu
(see Ingredient Notes)
11⁄2 tablespoons neutral- flavored oil of choice
4 scallions, sliced on a bias (reserve dark green tops for garnish)
1 to 2 Thai chiles (or 1 small serrano pepper), thinly sliced (optional, for spicy!)
3 garlic cloves, thinly sliced
1 tablespoon roasted black or white sesame seeds
Sauce
3 tablespoons (52 g) tamari or soy sauce
1 tablespoon Chinese black vinegar
1 teaspoon organic cane sugar, pure maple syrup, or agave nectar
1 tablespoon gochugaru (Korean chile flakes)
1 tablespoon toasted sesame oil
For Serving
1 handful cilantro leaves and tender stems, roughly chopped.
Steps:
1. Start by cooking the rice using your preferred method, or get out your leftover cooked rice.
2. Wrap the tofu in a thin dish towel and gently squeeze with your palms to remove some water but don’t squish it. Using the large holes of a box grater, grate the tofu. If small pieces break off, slice them very thinly.
3. In a large nonstick skillet, heat the oil over medium- high heat. After a minute or two, add the scallions, chiles (if using), and garlic. Cook, stirring frequently, until the garlic is slightly golden and the scallions are softened, about 2 minutes.
4. Add the grated tofu to the pan and toss to coat it in the oil. Cook undisturbed for 2 minutes, then stir. Cook, stirring every 2 minutes, until the tofu is golden brown in some spots, a total of 10 to 14 minutes.
5. Meanwhile, make the sauce. In a small bowl, whisk together the tamari, vinegar, sugar, gochugaru, and sesame oil until well combined.
6. Pour the sauce into the pan—it will bubble rapidly—and stir with a silicone spatula to evenly coat the tofu. Cook for 1 minute. Remove from the heat and sprinkle with the sesame seeds.
7. Serve over cooked rice and top with the reserved scallion tops and cilantro. Store leftovers in an airtight container in the fridge for 4 to 5 days.
GF Option: Most Chinese black vinegar is fermented with grains. Substitute 2 parts rice vinegar to 1 part aged balsamic vinegar. Use tamari instead of soy sauce.
