Ingredients

1 to 1 1/2 cups (190 to 285 grams) uncooked white or brown rice, or 3 to 4 1/2 cups (425 to 650 grams) cooked rice

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

1 1/2 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 spice)

3 garlic cloves, thinly sliced

1 tablespoon roasted black or white sesame seeds

3 tablespoons (52 grams) tamari or soy sauce

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

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

1 tablespoon gochugaru (Korean chile flakes)

1 tablespoon toasted sesame oil

1 handful cilantro leaves and tender stems, roughly chopped

Instructions

Step 1: Cook the rice using your preferred method, or use leftover cooked rice.

Step 2: Prepare the tofu by wrapping it in a thin dish towel and gently squeezing with your palms to remove some water—avoid squishing it. Grate the tofu using the large holes of a box grater. Slice any small broken pieces very thinly.

Step 3: Heat the oil in a large nonstick skillet over medium-high heat. After about 1-2 minutes, add the scallions, chiles (if using), and garlic. Cook, stirring frequently, until the garlic is slightly golden and the scallions soften, about 2 minutes.

Step 4: Add the grated tofu to the skillet and toss to coat in oil. Let it cook undisturbed for 2 minutes, then stir. Continue cooking, stirring every 2 minutes, until some spots turn golden brown, about 10 to 14 minutes total.

Step 5: While tofu cooks, whisk together tamari, black vinegar, sugar or syrup, gochugaru, and toasted sesame oil in a small bowl.

Step 6: Pour the sauce into the skillet—the mixture will bubble rapidly. Stir with a spatula to coat the tofu evenly. Cook for 1 minute more, then remove from heat and sprinkle with sesame seeds.

Step 7: Serve the tofu over the cooked rice, garnishing with reserved scallion tops and chopped cilantro.

Tips & Variations

For a gluten-free version, substitute the Chinese black vinegar with rice vinegar and use tamari instead of soy sauce.

Adjust the heat level by adding or omitting the Thai chiles according to your preference.

Use extra-firm tofu if super-firm is unavailable, but press it well to remove excess moisture before grating.

Try adding chopped mushrooms to the tofu as it cooks for a heartier texture.

FAQs

Can I use regular firm tofu instead of super-firm?

Yes, you can use firm tofu, but make sure to press it well to remove excess water before grating to avoid sogginess.

Is it necessary to grate the tofu?

Grating the tofu gives it a unique texture that mimics shredded chicken, so it’s recommended for the best result. Thinly slicing smaller pieces is a good alternative if needed.