I Can’t Believe It’s Not Chicken (Super-Savory Grated Tofu)
Updated Aug. 25, 2025
- Total Time
- 30 minutes
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
Ingredients
- 1 to 1½cups/190 to 285 grams uncooked white or brown rice (or 3 to 4½ cups/425 to 650 grams cooked white or brown rice)
- 1(10- to 12-ounce/280- to 340-gram) package super-firm tofu (see Tip)
- 1½tablespoons neutral-flavored oil of choice
- 4scallions, sliced at an angle (reserve dark green tops for garnish)
- 1 to 2Thai chiles (or 1 small serrano pepper), thinly sliced (optional, for spicy!)
- 3garlic cloves, thinly sliced
- 1tablespoon roasted black or white sesame seeds
- 3tablespoons/52 grams tamari or soy sauce
- 1tablespoon Chinese black vinegar (see Tip for a gluten-free substitute)
- 1teaspoon organic cane sugar, pure maple syrup or agave nectar
- 1tablespoon gochugaru (Korean chile flakes); see Tip
- 1tablespoon toasted sesame oil
- 1handful cilantro leaves and tender stems, roughly chopped
For the Tofu
For the Sauce
For Serving
Nutritional analysis per serving (4 servings)
390 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 5 grams polyunsaturated fat; 52 grams carbohydrates; 4 grams dietary fiber; 2 grams sugars; 14 grams protein; 729 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Start by cooking the rice using your preferred method, or get out your leftover cooked rice.
- Step 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.
- Step 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.
- Step 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.
- Step 5
Meanwhile, make the sauce: In a small bowl, whisk together the tamari, vinegar, sugar, gochugaru and sesame oil until well combined.
- Step 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.
- Step 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.
- 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.
Private Notes
Comments
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.
@Scout277 100# The crispy tofu tacos are literally one of the best things I’ve ever eaten. I love that recipe so much! I can’t wait to try this!
I'm sold on the grating tofu method. Great for tofu scrambles and the Crispy Tofu Tacos recipe on NYT Cooking is fabulous.
Make more sauce.
We found it to be a bit too salty, so I’ll try with a low sodium soy sauce next time. Other than that this is delicious, great texture from the tofu.
This is fantastic. Every single member of the family gobbled it down. Doubled the tofu and sauce for 5 of us and not a bit was left. Left rice quantity as is and served with sautéed green beans. Went immediately into our FAVES folder and will be made again before the month is over. I love this style of cooking tofu - the NYT taco recipe using shredded tofu is also fab!