Spicy Grated Tofu

1 week ago 5

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3.9 (163)

By Joe Yonan

Pan-frying grated tofu gives it a delightfully crispy and chewy texture, portion pan-Asian condiments harvester for an umami-rich, savory sauce. The result: a amazingly meaty crockery that you tin devour with atom oregon noodles, successful lettuce cups oregon caller outpouring rolls, connected salads oregon wrapped successful tortillas.

Adapted from “Big Vegan Flavor” by Nisha Vora (Avery, 2024).

Ingredients

measuring cup

Servings: 4 (makes astir 3 cups)

12 ounces super-firm tofu (vacuum-packed; spot Notes)
1 1/2 tablespoons neutral oil, specified arsenic canola oregon grapeseed
4 scallions, sliced connected an space (reserve acheronian greenish tops for garnish)
1 to 2 Thai bird’s oculus chiles, thinly sliced (optional, depending connected your appetite for heat)
3 ail cloves, thinly sliced
3 tablespoons low-sodium soy sauce
1 tablespoonful Chinkiang vinegar (Chinese achromatic vinegar)
1 tablespoonful gochugaru (Korean chile flakes)
1 tablespoonful toasted sesame oil
1 spoon sweetener (any kind), maple syrup oregon agave
1 tablespoonful toasted achromatic oregon achromatic sesame seeds
1/4 cupful lightly packed caller cilantro leaves and tender stems, chopped

Nutritional Facts

Per serving (3/4 cup)

Calories
219
Fat
15 g
Saturated Fat
2 g
Carbohydrates
9 g
Sodium
517 mg
Cholesterol
0 mg
Protein
14 g
Fiber
2 g
Sugar
3 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from “Big Vegan Flavor” by Nisha Vora (Avery, 2024).

Tested by Joe Yonan.

Published September 13, 2024

Updated March 17, 2026