Grating super-firm tofu is without doubt one of the greatest get together methods within the kitchen. It makes tofu not solely faster to organize (no urgent required!) but in addition deceptively meaty. On this recipe from my ebook “Massive Vegan Taste” (Avery Books, 2024), the grated tofu is pan-fried till golden, then coated in an especially good, flavor-rich sauce that includes a few of my favourite pan-Asian condiments: fruity but smoky gochugaru, nutty toasted sesame oil, plus umami-rich Chinese language black vinegar and soy sauce. The result’s delightfully crispy, chewy and super-savory tofu that’s shockingly meaty. It’s been described as “spicy floor rooster,” “larb-esque,” and “I can’t consider it’s not rooster.” It’s scrumptious for dinner, but in addition tastes nice at breakfast. Serve with stir-fried or steamed green beans or broccoli for a fast but scrumptious meal. To make forward, you possibly can grate the tofu and prep the aromatics the night time earlier than. (Watch Nisha make this recipe on YouTube.)
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