My friend Molly has been hosting semi-regular potlucks at her house. These communal meals are fun and warm and fill me with a much-needed sense of community and connection in these troubling times.
I made this dish a couple of weeks ago to bring to a dinner at her house as I figured that a tasty vegan main is always welcome.
It's adapted from Nisha Vora's I Can't Believe It's Not Chicken recipe in the New York Times. I've amped up the aromatics in the tofu and increased the amount of and flavorings in the sauce because the grated tofu has a ton of surface area and it really soaks the sauce up, making it even yummier.
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I suggest serving this over coconut rice with stir-fried chinese broccoli (gai lan) or simple roasted broccoli. As my now-grown niece, Lila used to say, it's nummy!
Maybe you'd like to try hosting a potluck at your house this fall or find a group of friends to take turns hosting meals with? Let me know how this dish turns out for you.
Stir-Fried Grated Tofu with Yummy Sauce
Recipe is adapted slightly from Nisha Vora's recipe in The New York Times
Ingredients
For the tofu
* 1 package super firm tofu, drained
* 1.5 Tbsps neutral oil (grapeseed, peanut, olive, etc.,)
* 1 jalapeño pepper*, stemmed, seeded, and finely chopped
* 4 cloves of garlic, pressed or chopped
* A knob of fresh ginger, peeled and finely chopped or grated
* 4 scallions, chopped, white parts (reserve the green tops, chopped for garnish)
* Feel free to use more peppers if you like things spicy; you can also use 1-2 Thai birds eye chilis instead of jalapeños if they're available in your neck of the woods.
For the sauce:
* 5 Tbsps soy sauce or tamari
* 2 Tbsps chinese black vinegar
* 2 Tbsps oyster sauce
* 1 Tbsp maple syrup or agave
* 1 Tbsp gochugaru (Korean chili flakes) or sub 1 Tbsp chili garlic sauce
* 2 Tbsps toasted sesame oil
* 2 tsps cornstarch
For the garnish
* 1Tbsp roasted sesame seeds
* Chopped scallion greens
Directions
1. Grate the tofu using the large holes on a box grater, if any pieces break off, just chop them up with a knife
2. In a large cast iron or stainless steel skillet, heat the olive over medium heat. When hot, add the garlic chilis, ginger and scallion whites and cook, stirring frequently until the scallios are softened and the garlic is golden.
3. Add the grated tofu to the pan and stir to coat in the oil, and leave it undisturbed for 2 minutes, then stir. Repeat, stirring every 2 minutes, until the tofu is golden brown in some spots, for about 10-12 minutes.
4. Make the sauce by mixing all the sauce ingredients together in a small bowl, stirring well with a fork to blend the cornstarch in.
5. Once the tofu is golden brown in spots, add the sauce to the pan and stir well to coat all the tofu with it. Let it bubble a bit and cook until the sauce thickens slightly. The tofus should absorb most of the sauce.
6. Turn off the heat and remove the pan. Top with the sesame seeds and scallion greens and serve.
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