I Can’t Believe It’s Not Chicken (Super-Savory Grated Tofu) Recipe
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.
- 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
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
- Cook the rice: Prepare the rice according to your preferred method or use leftover cooked rice. Set aside and keep warm.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
