I’m only slightly exaggerating!
Nisha Vora’s I Can’t Believe It’s Not Chicken (Super-Savory Grated Tofu) from the NYT is so unbelievably delicious that I had to share.
Apologies if everyone else has already seen it: https://cooking.nytimes.com/recipes/1027269-i-cant-believe-its-not-chicken-super-savory-grated-tofu?smid=nytcore-ios-share
INGREDIENTS
Yield:
4 servings
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)
FOR THE TOFU
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
FOR THE SAUCE
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
FOR SERVING
1handful cilantro leaves and tender stems, roughly chopped
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.
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.
by RealisticPersimmon