Tastofu
Thanks to https://cooking.nytimes.com/recipes/1027269-i-cant-believe-its-not-chicken-super-savory-grated-tofu Your tofu brick may be slightly larger (mine were 16oz). The same amount of seasoning works fine. Keep in mind: tofu cooks down considerably. Doubling the recipe works well, so long as you cook in batches and avoid crowding the pan. Otherwise, your tofu will remain sad and soggy. You will be disappointed. Tofu: 12 ounces super-firm tofu 1 1/2 tablespoons neutral oil, such as canola or grapeseed Aromatics: 4 scallions, sliced on an angle (reserve dark green tops for garnish) 1 to 2 Thai bird's eye chiles, thinly sliced (optional) 3 garlic cloves, thinly sliced Sauce: 3 tablespoons soy sauce 1 tablespoon Chinkiang vinegar 1 tablespoon gochugaru or laoganma 1 tablespoon toasted sesame oil 1 teaspoon sugar Garnish: 1 tablespoon toasted white or black sesame seeds Reserved dark green scallion tops Cilantro (optional) Steps : Wrap the tofu in a thin, clean dish towel and gently s...
