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

Updated: Aug. 25, 2025

Recipe Overview

• Total Time: 30 minutes

• Prep Time: 10 minutes

• Cook Time: 20 minutes

Ingredients

• 1–1½ cups (190–285g) uncooked white or brown rice (or 3–4½ cups / 425–650g cooked white or brown rice)

• 1 (10–12oz / 280–340g) package super-firm tofu (see Tips for substitutions)

• 1½ tablespoons neutral-flavored oil (e.g., canola, avocado, or sunflower oil)

• 4 scallions, sliced at a 45° angle (reserve dark green tops for garnish)

• 1–2 Thai chiles (or 1 small serrano pepper), thinly sliced (optional, for spiciness)

• 3 garlic cloves, thinly sliced

• 1 tablespoon roasted black or white sesame seeds

• 3 tablespoons (52g) tamari or soy sauce (use gluten-free tamari for gluten-free diets)

• 1 tablespoon Chinese black vinegar (see Tips for substitutions)

• 1 teaspoon organic cane sugar, pure maple syrup, or agave nectar

• 1 tablespoon gochugaru (Korean red pepper flakes; see Tips for substitutions)

• 1 tablespoon toasted sesame oil

• 1 handful cilantro leaves and tender stems, roughly chopped

Preparation Steps

Step 1: Cook the Rice

Prepare rice using your preferred method:

• Uncooked rice: Rinse under cold water until water runs clear. Combine 1 cup rice with 1.5 cups water (adjust for rice type; e.g., brown rice needs 2 cups water). Simmer covered for 30–40 minutes, or follow package instructions.

• Leftover cooked rice: Reheat gently in a microwave with 1 tablespoon water per cup rice, or on the stovetop over low heat with a splash of water. Set aside once tender and fluffy.

Step 2: Prepare the Tofu

Place the super-firm tofu on a clean dish towel. Fold the towel over the tofu, then gently press with your palms to remove excess moisture (avoid squishing, as this breaks texture). Using a box grater with large holes, grate the tofu into a bowl. If small fragments break off, slice them thinly with a knife for uniform texture.

Step 3: Sauté Aromatics

In a large nonstick skillet, heat the neutral oil over medium-high heat. When shimmering (but not smoking), add the sliced scallions (light green parts), Thai chiles (if using), and garlic. Stir frequently for 2 minutes until garlic turns golden and scallions soften (avoid burning garlic).

Step 4: Brown the Grated Tofu

Add the grated tofu to the skillet and toss to coat evenly in oil. Cook undisturbed for 2 minutes to allow browning on the first side. Gently stir, then continue cooking, stirring every 2 minutes, for 10–14 minutes total. This ensures the tofu develops golden-brown spots and a crispy exterior.

Step 5: Make the Savory Sauce

In a small bowl, whisk together tamari/soy sauce, Chinese black vinegar, sugar, gochugaru, and toasted sesame oil until smooth and sugar dissolves.

Step 6: Combine Sauce and Tofu

Pour the sauce into the skillet. The mixture will bubble rapidly—stir with a silicone spatula to coat the tofu evenly. Cook for 1 minute, then remove from heat. Sprinkle with sesame seeds for crunch.

Step 7: Serve

Transfer the tofu-rice mixture over the cooked rice. Garnish with reserved dark green scallion tops and roughly chopped cilantro. Serve immediately. Leftovers store in an airtight container in the fridge for 4–5 days.

Tips & Substitutions

• Tofu: Use super-firm or “high-protein” tofu for best texture. If unavailable, use extra-firm tofu, press for 10 minutes, then grate and pat dry again with towels.

• Gochugaru: Substitute with 1–1.5 tsp Sichuan chile flakes or 1 tbsp sriracha.

• Chinese Black Vinegar: Replace with 2 parts rice vinegar + 1 part aged balsamic vinegar (gluten-free option).

• Texture: For maximum crispiness, ensure tofu is well-drained before grating and avoid overcrowding the skillet during cooking.

User Comments

• Nisha’s Cookbook Fan: “Made this 10+ times! Omnivore family loves it (daughter is vegetarian). Chinese black vinegar is now a staple. Also works with noodles + bok choy or fried eggs!”

• Scout277: “Crispy Tofu Tacos are life-changing, but this recipe is a close second! Can’t wait to try it.”

• NYTC Convert: “Easy vegetarian dinner! Grating tofu is genius—paired perfectly with Pad Krapow (no chicken).”

• Family Favorite: “Fast, filling, and delicious. Note: Medium-high heat burns garlic; reduce to medium. For 4 people, double the recipe or add scrambled eggs for volume.”

Enjoy this protein-packed, savory plant-based meal!