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

Introduction

This super-savory grated tofu dish is a fantastic plant-based alternative that’s bursting with flavor and texture. It’s perfect served over rice for a satisfying meal that’s both hearty and healthy. You won’t believe it’s not chicken!

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 white or brown 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 spicy!)
• 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
• 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

1. Step 1: Cook the rice using your preferred method or use leftover cooked rice.
2. Step 2: Prepare the tofu by wrapping it in a thin dish towel and gently squeezing with your palms to remove some water without squishing it. Grate the tofu using the large holes of a box grater. If any small pieces break off, slice them very thinly.
3. Step 3: Heat the oil in a large nonstick skillet over medium-high heat. After a minute or two, add the sliced scallions, chiles (if using), and garlic. Stir frequently and cook until the garlic is slightly golden and scallions soften, about 2 minutes.
4. Step 4: Add the grated tofu to the pan and toss to coat it in the oil. Let it cook undisturbed for 2 minutes, then stir. Continue cooking, stirring every 2 minutes, until the tofu is golden brown in spots, about 10 to 14 minutes total.
5. Step 5: Meanwhile, prepare the sauce by whisking together the tamari, black vinegar, sugar, gochugaru, and toasted sesame oil in a small bowl until well combined.
6. Step 6: Pour the sauce into the pan with the tofu—it will bubble rapidly. Stir with a spatula to evenly coat the tofu and cook for 1 minute more. Remove from heat and sprinkle with sesame seeds.
7. Step 7: Serve the tofu mixture over cooked rice and garnish with reserved scallion tops and chopped cilantro.

Tips & Variations

• Use super-firm tofu to ensure the best texture that mimics shredded chicken.
• For a gluten-free version, substitute Chinese black vinegar with rice vinegar.
• Adjust the amount of gochugaru and chiles to your preferred spice level.
• Try adding finely chopped vegetables like carrots or bell peppers for extra color and nutrition.

Storage

Store leftovers in an airtight container in the refrigerator for 4 to 5 days. Reheat gently in a skillet over medium heat or microwave until warmed through. Avoid overcooking to maintain the tofu’s texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular tofu instead of super-firm?

While super-firm tofu works best for this recipe due to its low moisture and firm texture, you can use firm tofu if pressed very well. Avoid silken or soft tofu as they won’t hold up during grating and cooking.

What can I substitute for gochugaru?

If you don’t have gochugaru, you can substitute with red pepper flakes or paprika mixed with a small pinch of cayenne pepper for heat. Keep in mind the flavor will be different but still delicious.

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

Print Recipe

★★★★★

4.8 from 137 reviews

A flavorful and protein-packed vegetarian dish that mimics the texture and savory taste of chicken using grated super-firm tofu, sautéed with aromatic scallions, garlic, and a spicy, tangy sauce. Served over fluffy rice, this recipe is perfect for a comforting and nutritious meal.

• Author: Mick
• 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: Vegetarian

Ingredients

Scale 1x2x3x

Rice

• 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 white or brown rice

Tofu and Aromatics

• 1 (10- to 12-ounce / 280- to 340-gram) package super-firm tofu
• 1 1/2 tablespoons neutral-flavored oil (such as vegetable or canola 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 (use a gluten-free substitute if needed)
• 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

1. Cook the rice: Prepare the rice according to your preferred method or use leftover cooked rice. Set aside and keep warm.
2. Prepare the tofu: Wrap the super-firm tofu in a thin dish towel and gently squeeze it with your palms to remove excess water without squishing. Using the large holes of a box grater, grate the tofu. If small pieces break off, slice them very thinly to maintain texture.
3. Sauté aromatics: Heat the neutral-flavored oil in a large nonstick skillet over medium-high heat. After about 1 to 2 minutes, add the sliced scallions, chiles if using, and garlic. Stir frequently and cook until the garlic turns slightly golden and the scallions soften, approximately 2 minutes.
4. Cook the tofu: Add the grated tofu to the skillet, tossing to coat evenly in the oil and aromatics. Let it cook undisturbed for 2 minutes, then stir. Continue cooking, stirring every 2 minutes, until the tofu develops golden brown spots around the edges, for a total cooking time of 10 to 14 minutes.
5. Make the sauce: In a small bowl, whisk together tamari, Chinese black vinegar, organic cane sugar (or maple syrup/agave), gochugaru, and toasted sesame oil until well combined.
6. Combine tofu and sauce: Pour the sauce into the skillet with the tofu. It will bubble rapidly—stir immediately with a silicone spatula to coat the tofu evenly. Cook for an additional 1 minute to blend flavors.
7. Garnish and serve: Remove the skillet from heat and sprinkle with roasted sesame seeds. Serve the tofu mixture hot over the cooked rice and garnish with reserved dark green scallion tops and chopped cilantro. Store leftovers in an airtight container in the refrigerator for 4 to 5 days.

Notes

• For a gluten-free option, substitute Chinese black vinegar with a gluten-free vinegar alternative.
• Adjust the number of Thai chiles or serrano peppers to control the spiciness of the dish.
• Using super-firm tofu is crucial for proper texture and helps the tofu hold shape when grated and cooked.
• Make sure to gently squeeze the tofu to remove moisture but do not press too hard, as you want to keep some structure for grating.
• Gochugaru can be found at Korean or Asian grocery stores and can be substituted with red pepper flakes if unavailable, though the flavor will differ slightly.
• This dish pairs well with steamed or stir-fried vegetables for a complete meal.

Keywords: vegetarian tofu recipe, tofu chicken substitute, grated tofu dish, savory tofu recipe, Asian tofu stir-fry, plant-based chicken alternative