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:

1. Wrap the tofu in a thin, clean dish towel and gently squeeze to remove some water. Or skip this step and squeeze the brick gently over the sink.

2. If you run a refined kitchen, grate the tofu gently on the large holes of a box grater. If you are uncouth as I am, squish the brick aggressively in your fist until no large chunks remain. This is much faster with the same result.

3. In a large nonstick skillet over medium-high heat, heat the neutral oil until shimmering.

4. Add the scallions, garlic, and chiles (if using) and cook, stirring frequently, until everyone smells nice.

5. Add the grated tofu to the pan and toss to coat in the oil. Cook undisturbed for about 2 minutes, then stir. Continue cooking, stirring every 2 minutes or so, until the tofu is golden brown throughout, 10 to 12 minutes total.

6. While the tofu is cooking, in a small bowl, whisk together the soy sauce, vinegar, gochugaru, sesame oil and sugar until well combined.

7. When the tofu is ready, add the sauce to the pan and stir to evenly coat the tofu. Cook until very fragrant, about 1 minute.

8. Remove from the heat and sprinkle with the sesame seeds, the reserved scallion tops and the cilantro. Serve hot.