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

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.

Yield: 4 servings 

1 to 1½ cups/190 to 285 grams uncooked white or brown rice (or 3 to 4½ cups/425 to 650 grams cooked white or brown rice)

For the Tofu

1 (10- to 12-ounce/280- to 340-gram) package super-firm tofu (see Tip)

1½ tablespoons neutral-flavored oil of choice

4 scallions, sliced at an angle (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

For the Sauce

3 tablespoons/52 grams tamari or soy sauce

1 tablespoon Chinese black vinegar (see Tip for a gluten-free substitute)

1 teaspoon organic cane sugar, pure maple syrup or agave nectar

1 tablespoon gochugaru (Korean chile flakes); see Tip

1 tablespoon toasted sesame oil

For Serving

1 handful cilantro leaves and tender stems, roughly chopped

Start by cooking the rice using your preferred method, or get out your leftover cooked rice.

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.

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.

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.

Meanwhile, make the sauce: In a small bowl, whisk together the tamari, vinegar, sugar, gochugaru and sesame oil until well combined.

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.

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.

Tips

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 1½ teaspoons of Sichuan chile flakes or sriracha.

Most Chinese black vinegar is fermented with grains. Substitute 2 parts rice vinegar to 1 part aged balsamic vinegar.

I have made this many times from Nisha's cookbook. My wife and I are omnivores, as is our son (our daughter is vegetarian) but we try to eat eat meat infrequently, and this is a very good one for the whole family. The Chinese black vinegar was new to us but it has now become a treasured ingredient and works really nicely in this recipe. We have made the tofu as instructed with rice, but also with noodles stir fried with baby bok choy. If you eat eggs, it is delicious with a fried egg.