I Can’t Believe It’s Not Chicken (Super-Savory Grated Tofu)
Grating super-firm tofu is one of the best party tricks in the kitchen. It makes tofu not only quicker to prepare (no pressing required!) but also deceptively meaty. In this recipe from my book “Big Vegan Flavor” (Avery Books, 2024), the grated tofu is pan-fried until golden, then coated in an extremely 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 as “spicy ground chicken,” “larb-esque,” and “I can’t believe it’s not chicken.” It’s delicious for dinner, but also tastes great at breakfast. Serve with stir-fried or steamed green beans or broccoli for a quick yet delicious meal. To make ahead, you can grate the tofu and prep the aromatics the night before. (Watch Nisha make this recipe on YouTube.)
Ingredients
- 11/2 cups/190 to 285 grams uncooked white or brown rice (or 3 to 4 1/2 cups/425 to 650 grams cooked white or brown rice)
- 1package super-firm tofu (see tip)
- 1 ½ tablespoonsneutral-flavored oil of choice
- 4scallions, sliced at an angle (reserve dark green tops for garnish)
- 1thai chiles (or 1 small serrano pepper), thinly sliced (optional, for spicy!)
- 3garlic cloves, thinly sliced
- 1 tablespoonroasted black or white sesame seeds
- 3 tablespoons52 grams tamari or soy sauce
- 1 tablespoonchinese black vinegar (see tip for a gluten-free substitute)
- 1 teaspoonorganic cane sugar, pure maple syrup or agave nectar
- 1 tablespoongochugaru (korean chile flakes); see tip
- 1 tablespoontoasted sesame oil
- 1handful cilantro leaves and tender stems, roughly chopped
Directions
- 1
Start by cooking the rice using your preferred method, or get out your leftover cooked rice.
- 2
Make the tofu: 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.