Video summary

The Tofu Technique I Wish I’d Known

Main summary

Key takeaways

Cooking

Presenter / Source

Cooked by the video presenter, who later joined New York Times Cooking as a contributor. The tofu recipe is referenced as available at nytcooking.com.

Super Savory Grated Tofu Technique (base recipe)

Ingredients (with quantities)

  • Super firm tofu: 12 oz, drained and patted dry (no pressing)
  • Neutral oil: 1½ tbsp (for frying)

Aromatics

  • 4 scallions, sliced (including bruised tops)
  • 3 garlic cloves, thinly sliced (not minced)
  • 2 spicy Thai red chilies, thinly sliced
    • Substitutions:
      • Omit if sensitive to heat
      • Use ½ jalapeño if desired
      • For very spicy, use 3–4

Sauce (5 ingredients)

  • Soy sauce: 3 tbsp
    • Chinese light soy sauce; substitutions: Japanese soy sauce or tamari
  • Chinese black vinegar: 1 tbsp
  • Toasted sesame oil: (quantity not stated in subtitles)
  • Gochugaru (Korean chili flakes): 1 tbsp
    • Substitution: Sichuan chili flakes for more heat
  • Sugar: 1 tsp (or maple syrup)

To finish

  • Roasted sesame seeds: 1 tbsp
  • Chopped cilantro
  • Scallion greens (from the earlier scallions)

Equipment / Prep

  • Box grater (large-hole side) to grate tofu into tiny shreds
  • Large non-stick skillet (cast iron/carbon steel okay if well-seasoned to prevent sticking)
  • Knife (to slice any un-grateable broken tofu pieces very thin)

Aromatics prep

  • Scallions: slice on a bias
  • Garlic: thin slices (not minced)
  • Thai chilies: thin slices

Step-by-step method (timings / technique cues)

  1. Prepare tofu

    • Drain, pat dry, and measure 12 oz.
    • Grate with the box grater (large holes) to create shreds for fast crisping and high surface area for sauce absorption.
    • If chunks break off, slice very thin with a knife.

  2. Prep aromatics

    • Slice scallions (include bruised tops) on a bias.
    • Thinly slice garlic (avoid mincing to reduce burning).
    • Thinly slice Thai chilies.

  3. Pan-fry tofu

    • Heat a large non-stick skillet over medium-high.
    • Add 1½ tbsp neutral oil; wait until it shimmers.
    • Add aromatics and cook about 2 minutes, until garlic shows a little color and the mixture smells spicy.
    • Add grated tofu; toss to coat, then spread out as evenly as possible (even if packed).
    • Crisp/brown with minimal stirring: stir about every 2 minutes.
    • Total time for tofu browning: 10–14 minutes (on most stoves).

  4. Make sauce + combine

    • Whisk/mix together: soy sauce, black vinegar, toasted sesame oil, gochugaru, and sugar.
    • Pour sauce into the pan after tofu is browned.
    • Let sauce sizzle and coat tofu for about 1 minute (turn off heat once the sauce has worked in).

  5. Finish

    • Stir in 1 tbsp roasted sesame seeds once off heat.
    • Add chopped cilantro and scallion greens.

Key success cues / tips

  • Grated tofu increases surface area → crisps quickly and absorbs lots of sauce.
  • Don’t stir constantly; only every ~2 minutes to build browning.
  • Texture target: after sauce, it should be crisp and chewy.
  • Garlic is thin-sliced (not minced) to help avoid burning.
  • Sesame seeds add subtle crunch and enhance the chew/crisp.

Common substitutions mentioned

  • Chili heat: omit Thai chilies / use ½ jalapeño / use 3–4 for extra spicy
  • Soy sauce: Japanese soy sauce or tamari
  • Chili flakes: Sichuan chili flakes for more heat
  • Sweetener: maple syrup instead of sugar

Weeknight serving ideas using the grated tofu

1) With Jasmine Rice + Chinese Smashed Cucumber Salad

Rice

  • Cook jasmine rice (Instant Pot mentioned; other methods fine).
  • Plain white rice or brown rice also acceptable.

Smashed cucumber salad (method + key steps)

  • Use Persian cucumbers.
  • Smash by hand to create nooks/crannies for sauce to cling to.
  • Break into 1–2 inch bite-sized pieces.
  • Add salt, massage, then transfer to a colander over a bowl to draw out excess moisture.
    • Optional: can skip draining if you’re in a rush.
  • Dressing includes:
    • Chili crisp (homemade preferred; store-bought okay)
    • Soy sauce
    • Chinese black vinegar (genian vinegar)
    • Toasted sesame oil
    • Sugar (to round flavors)
    • Grated fresh garlic
    • Chopped cilantro
  • Toss smashed cucumbers with dressing.
  • Finish with roasted sesame seeds (or roasted peanuts).

Serving / plating

  • Serve savory grated tofu over/with rice and a green side (cucumber salad).
  • Optional rice upgrade: fold in chopped cilantro and extra roasted sesame seeds.
  • Texture emphasis: crunchy cucumbers + meaty/chewy tofu + soft rice.

2) Vietnamese-style Nước Chấm Lettuce Wraps (with sushi / short-grain rice)

Rice choice

  • Use sushi rice or short grain rice for stickiness to hold shape.

Nước chấm dipping sauce (method + ingredients)

  • Simple mix:
    • Lime juice
    • Fish sauce (video uses vegan fish sauce)
    • Agave nectar
    • Bird’s eye chili peppers
  • Whisk, taste, and adjust.

Toppings

  • Roasted salted peanuts
  • Fresh Thai basil and mint, chopped or torn

Assembly

  1. Grab a lettuce leaf.
  2. Add an ice cream scoop of sushi rice.
  3. Top with:
    • Shredded carrots (or other crunchy veg)
    • Grated tofu
    • Nước chấm sauce
    • Roasted peanuts
    • Fresh herbs
  4. Serve with extra dipping sauce on the side.

Safety note included (handling)

  • Presenter recommends wearing gloves when making sauce; if not, thoroughly wash hands.

Sources referenced in subtitles

  • New York Times Cooking: tofu recipe available at nytcooking.com (described as having a “gift link” for the lettuce wraps and smashed cucumber salad).

Original video