Super Savory Grated Tofu
Ingredients: Super-firm tofu, Neutral-flavored oil, Scallions, Garlic, Thai chiles · 30 min cook time · 685kcal · ₩20,550
Ingredients
340g Super-firm tofu, 1.5tablespoons Neutral-flavored oil, 4stalks Scallions, 3cloves Garlic, 2chiles Thai chiles, 3tablespoons Soy sauce, 1tablespoon Chinese black vinegar, 1tablespoon Toasted sesame oil, 1tablespoon Gochugaru, 1teaspoon Organic cane sugar, 1tablespoon Roasted sesame seeds, 0.25cup Cilantro, 6cucumbers Persian cucumbers, 0.5teaspoon Kosher salt, 1tablespoon Chili crisp, 1tablespoon Roasted white sesame seeds, 1cup Jasmine rice, 1tablespoon Roasted black sesame seeds, 1cup Sushi rice, 0.25cup Lime juice, 0.25cup Vegan fish sauce, 0.25cup Agave nectar, 0.25cup Roasted salted peanuts, 0.25cup Thai basil, 0.25cup Fresh mint, 1head Lettuce, 0.5cup Carrots
Instructions
1. Drain the super-firm tofu, pat it dry, and measure out 12 ounces. Grate the tofu using the large holes of a box grater. For any pieces that break off, thinly slice them with a knife.
2. Slice 4 scallions on the bias, thinly slice 3 garlic cloves, and thinly slice 2 Thai red chiles. If you can't handle heat, omit the chiles or use half a jalapeño. If you love spicy food, use 3-4 chiles.
3. Heat 1.5 tablespoons of neutral-flavored oil in a large non-stick skillet over medium-high heat until shimmering. Add the sliced scallions, garlic, and Thai chiles. Sauté for about 2 minutes until the aromatics soften and the garlic starts to show a little color.
4. Add the grated tofu to the skillet and toss to coat it in the oil. Spread the tofu out as evenly as possible in a single layer. Cook, stirring every 2 minutes, until the tofu is golden brown and has a crisp and chewy texture. This will take about 10-14 minutes.
5. While the tofu is cooking, prepare the sauce. In a small bowl, combine 3 tablespoons of Chinese light soy sauce (or Japanese soy sauce/tamari), 1 tablespoon of Chinese black vinegar, 1 tablespoon of toasted sesame oil, 1 tablespoon of gochugaru (Korean chili flakes), and 1 teaspoon of organic cane sugar (or maple syrup). Whisk until well combined.
6. Once the tofu is cooked, pour the prepared sauce over it. Stir for about 1 minute to coat the tofu and allow the sauce to work its magic.
7. Remove the skillet from the heat and stir in 1 tablespoon of roasted sesame seeds. This adds a subtle crunch that enhances the chewiness and crispness of the tofu.
8. To serve with smashed cucumber salad and rice: Cook jasmine rice in an Instant Pot (or preferred method). While the rice cooks, prepare the smashed cucumbers. Cut Persian cucumbers into 2-inch pieces. Smash them with the side of a knife to create nooks and crannies for the dressing. Break them into bite-sized pieces (1-2 inches) with your hands. Sprinkle with kosher salt, massage, and transfer to a colander set over a bowl to drain excess moisture. If in a rush, you can skip the draining step.
9. Prepare the dressing for the smashed cucumber salad. In a small bowl, combine 1 tablespoon of chili crisp (homemade or store-bought), 1 tablespoon of soy sauce, 1 tablespoon of Chinese black vinegar, 1 tablespoon of toasted sesame oil, 1 teaspoon of organic cane sugar, and grated fresh garlic. Whisk until combined.
10. Chop a bit of cilantro for freshness. Toss the smashed cucumbers with the dressing and a sprinkle of roasted white sesame seeds (or roasted peanuts for crunch).
11. For the rice, fold in chopped cilantro, roasted black sesame seeds, and a pinch of kosher salt. Serve the super savory grated tofu with the seasoned rice and smashed cucumber salad.
12. To serve as lettuce wraps with sushi rice: Cook sushi rice (short-grain rice) in a saucepan with water. While the rice cooks, prepare the dipping sauce (Nuoc Cham). Combine lime juice, vegan fish sauce, agave nectar, and thinly sliced Thai chiles. Whisk and taste for adjustments.
13. Prepare toppings for the lettuce wraps: Roughly chop roasted salted peanuts for a nutty crunch. Pick fresh Thai basil and mint leaves, then chop or tear them.
14. To assemble the lettuce wraps, take a lettuce leaf and add an ice cream scoop of sushi rice. Top with shredded carrots (or any crunchy vegetable), the super savory grated tofu, a drizzle of the dipping sauce, roasted peanuts, and fresh herbs. Serve with extra dipping sauce on the side.
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