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

Ingredients

• 1 to \1 1/2 cup s1/190 to 285 grams uncooked white or brown rice (or 3 to \1 1/2 cup s1/425 to 650 grams cooked white or brown rice)
• 1(10- to 12-ounce1/280- to 340-gram) package super-firm tofu (see Tip)
• \1 1/2 tablespoon sneutral-flavored oil of choice
• 4 scallions, slice d at an angle (reserve dark green tops for garnish)
• 1 to 2 Thai chiles (or 1 small serrano pepper), thinly slice d (optional, for spicy!)
• 3 garlic clove s, thinly slice d
• 1 tablespoon roasted black or white sesame seeds
• 3 tablespoon s1/52 grams tamari or soy sauce
• 1 tablespoon Chinese black vinegar (see Tip for a gluten-free substitute)
• 1 teaspoon organic can e sugar, pure maple syrup or agave nectar
• 1 tablespoon gochugaru (Korean chile flakes); see Tip
• 1 tablespoon toasted sesame oil
• 1 handful cilantro leaves and tender stems, roughly chopped

Instructions

1. Start by cooking the rice using your preferred method, or get out your leftover cooked rice.
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.
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.
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.
5. Meanwhile, make the sauce: In a small bowl, whisk together the tamari, vinegar, sugar, gochugaru and sesame oil until well combined.
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.
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.

Tips

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. 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.