I Can’t Believe It’s Not Chicken (Super-Savory Grated Tofu) Recipe
This Super-Savory Grated Tofu recipe mimics the texture and flavor of chicken using simple ingredients. Grated tofu is sautéed with garlic, scallions, and chiles, then tossed in a flavorful sauce made from tamari, black vinegar, gochugaru, and sesame oil. It’s served over rice for a satisfying, protein-packed plant-based meal that’s perfect for anyone craving a delicious, healthy alternative to meat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Frying
- Cuisine: Asian Fusion
- Diet: Vegan
Ingredients
Scale
Main 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 (such as canola, vegetable, or grapeseed oil)
- 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
Sauce and Garnish
- 1 tablespoon roasted black or white sesame seeds
- 3 tablespoons (52 grams) tamari or soy sauce
- 1 tablespoon Chinese black vinegar (or gluten-free substitute like rice vinegar)
- 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
- Cook the Rice: Prepare the rice using your preferred method or use leftover cooked rice. Set aside and keep warm.
- Prep the Tofu: Wrap the super-firm tofu in a thin dish towel and gently squeeze with your palms to remove excess water without squishing the tofu. Using the large holes of a box grater, grate the tofu into coarse shreds. If some pieces break off, slice these thinly to maintain texture.
- Sauté Aromatics: Heat the neutral-flavored oil in a large nonstick skillet over medium-high heat. After about a minute, add the sliced scallions, chiles (if using), and garlic. Cook while stirring frequently until the garlic turns slightly golden and the scallions become soft, approximately 2 minutes.
- Cook the Tofu: Add the grated tofu to the skillet and toss it to coat evenly with the oil and aromatics. Leave it undisturbed for 2 minutes to develop some color, then stir. Continue cooking, stirring every 2 minutes, until the tofu is golden brown in spots, which should take 10 to 14 minutes total.
- Make the Sauce: While the tofu cooks, whisk together tamari, black vinegar, cane sugar or maple syrup, gochugaru, and toasted sesame oil in a small bowl until fully combined.
- Add Sauce to Tofu: Pour the sauce into the hot skillet; it will bubble rapidly. Stir with a silicone spatula to coat the tofu evenly. Cook for an additional 1 minute to meld the flavors, then remove from heat and sprinkle with roasted sesame seeds.
- Serve: Spoon the sautéed tofu mixture over the cooked rice. Garnish with the reserved dark green tops of the scallions and chopped cilantro. Enjoy immediately or store leftovers in an airtight container in the refrigerator for 4 to 5 days.
Notes
- Use super-firm tofu to maintain a meaty texture; pressing out excess water improves browning.
- Chinese black vinegar can be substituted with rice vinegar for a gluten-free option, though flavor will differ slightly.
- Gochugaru adds authentic Korean chili flavor but can be replaced with mild chili flakes if unavailable.
- Optional chiles provide heat; omit for a milder version.
- Leftovers store well refrigerated and can be reheated gently in a skillet.
Keywords: tofu recipe, vegan chicken substitute, grated tofu, plant-based protein, Asian tofu dish, gochugaru tofu, vegan main dish
