Spicy Grated Tofu Stir
This spicy grated tofu stir-fry transforms super-firm tofu into a chewy, ground-chicken-like texture through grating and high-heat cooking. The savory gochugaru and garlic sauce delivers bold flavor in under 20 minutes.
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This spicy grated tofu stir-fry transforms super-firm tofu into a chewy, ground-chicken-like texture through grating and high-heat cooking. The savory gochugaru and garlic sauce delivers bold flavor in under 20 minutes.
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Using the large holes of a box grater, grate the block of super firm tofu into a bowl.
In a separate small bowl, prepare the sauce by combining soy sauce, Korean chili flakes, and honey.
Heat neutral oil in a large skillet or pan over medium-high heat. Add the white and light green parts of the sliced scallions and sauté until fragrant, about 30 seconds. Reserve the dark green parts for garnish.
Add the grated tofu to the pan. Stir-fry, breaking it up with a spatula, until it becomes chewy and slightly browned, about 5-7 minutes.
Pour the prepared sauce over the tofu. Stir well to coat every piece and continue to cook for another 1-2 minutes until the sauce is absorbed.
Serve the spicy grated tofu over a bed of cooked white rice.
Garnish with the reserved dark green parts of the scallions, chopped fresh cilantro, and a sprinkle of sesame seeds before serving.
Store cooked tofu mixture in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet with 1–2 tablespoons water.
No. Regular tofu contains too much moisture and will turn mushy. Super-firm tofu is essential for achieving the chewy, ground-meat texture.
Use the large holes of a box grater or a food processor's grating attachment. Press the tofu gently as you grate to avoid excess moisture transfer.
Cook the tofu mixture and store separately from rice. Reheat gently in a skillet with a splash of water. Assemble with fresh garnish just before serving.
Use red pepper flakes (start with ½ tbsp, adjust to taste) or sriracha (1–2 tbsp). Both lack the depth; gochugaru is preferred.
Yes. Confirm your soy sauce is tamari or other vegan brand, and the honey can be replaced with agave or maple syrup.
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