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I Can’t Believe It’s Not Chicken (Super-Savory Grated Tofu)

Name: I Can’t Believe It’s Not Chicken (Super-Savory Grated Tofu)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: East Asian
Ingredients: 1 cup uncooked white or brown rice (Use 1 to 1½ cups (190 to 285 g) uncooked rice, or 3 to 4½ cups (425 to 650 g) cooked rice.); 1 package super-firm tofu (Use one 10- to 12-ounce (280- to 340-gram) package. Extra-firm tofu may be substituted; press it for 10 minutes, then grate and dab dry.); 1.5 tbsp neutral-flavored oil (Use an oil of your choice.); 4 scallions (Slice at an angle; reserve the dark green tops for garnish.); 1 Thai chiles (Use 1 to 2 thinly sliced Thai chiles, or 1 small serrano pepper; optional for a spicy version.); 3 garlic cloves (Thinly sliced.); 1 tbsp roasted black or white sesame seeds (For sprinkling over the finished tofu.); 3 tbsp tamari or soy sauce; 1 tbsp Chinese black vinegar (See the source tip for a gluten-free substitute.); 1 tsp organic cane sugar, pure maple syrup or agave nectar (Choose one sweetener.); 1 tbsp gochugaru Korean chile flakes (The source suggests substituting 1 to 1½ teaspoons Sichuan chile flakes or sriracha if needed.); 1 tbsp toasted sesame oil; 1 handful cilantro leaves and tender stems (Roughly chopped.)

Recipe by Nisha Vora

Grated super-firm tofu is pan-fried until golden and chewy, then coated in a savory, spicy sauce made with tamari, Chinese black vinegar, gochugaru and toasted sesame oil. Serve it over rice with scallions and cilantro.

4 servings30 minEast Asian

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Ingredients

1 cup uncooked white or brown rice (Use 1 to 1½ cups (190 to 285 g) uncooked rice, or 3 to 4½ cups (425 to 650 g) cooked rice.)
1 package super-firm tofu (Use one 10- to 12-ounce (280- to 340-gram) package. Extra-firm tofu may be substituted; press it for 10 minutes, then grate and dab dry.)
1.5 tbsp neutral-flavored oil (Use an oil of your choice.)
4 scallions (Slice at an angle; reserve the dark green tops for garnish.)
1 Thai chiles (Use 1 to 2 thinly sliced Thai chiles, or 1 small serrano pepper; optional for a spicy version.)
3 garlic cloves (Thinly sliced.)
1 tbsp roasted black or white sesame seeds (For sprinkling over the finished tofu.)
3 tbsp tamari or soy sauce
1 tbsp Chinese black vinegar (See the source tip for a gluten-free substitute.)
1 tsp organic cane sugar, pure maple syrup or agave nectar (Choose one sweetener.)
1 tbsp gochugaru Korean chile flakes (The source suggests substituting 1 to 1½ teaspoons Sichuan chile flakes or sriracha if needed.)
1 tbsp toasted sesame oil
1 handful cilantro leaves and tender stems (Roughly chopped.)

Steps

1
Cook the rice using your preferred method, or set out leftover cooked rice.
2
Wrap the tofu in a thin dish towel and gently squeeze it with your palms to remove some water without squishing it. Using the large holes of a box grater, grate the tofu. If small pieces break off, slice them very thinly.
3
Heat the neutral oil in a large nonstick skillet over medium-high heat.
4
After the oil has heated for 1 to 2 minutes, add the scallions, sliced chiles if using, and garlic. Cook, stirring frequently, until the garlic is slightly golden and the scallions have softened, about 2 minutes.
5
Add the grated tofu to the skillet and toss it to coat with the oil.
6
Cook the tofu undisturbed for 2 minutes, then stir. Continue cooking, stirring every 2 minutes, until the tofu is golden brown in some spots, 10 to 14 minutes total.
7
Meanwhile, make the sauce in a small bowl by whisking together the tamari or soy sauce, Chinese black vinegar, sugar or other sweetener, gochugaru and toasted sesame oil until well combined.
8
Pour the sauce into the skillet; it will bubble rapidly. Stir with a silicone spatula until the sauce evenly coats the tofu.
9
Cook the sauced tofu for 1 minute, then remove the skillet from the heat and sprinkle in the roasted sesame seeds.
10
Serve the tofu over the cooked rice. Top with the reserved scallion tops and chopped cilantro.

Notes

Store leftovers in an airtight container in the refrigerator for 4 to 5 days. To make ahead, grate the tofu and prepare the aromatics the night before. Serve with stir-fried or steamed green beans or broccoli. For a gluten-free variation, follow the source tip for substituting the Chinese black vinegar and use tamari rather than soy sauce.