Once seasoned and baked, shredded tofu is the perfect addition to rice bowls, tacos, bulgogi and more.
For years, the only tofu I enjoyed eating was the kind I didn’t know was tofu. In fact, I can pinpoint the exact moment I found a tofu recipe I liked: cooking in a small cafe in Portland, Oregon, where we served a tofu scramble for brunch. We marinated small cubes of tofu in white wine, tamari and garlic, then baked them with chipotle-spiced black beans and vegetables. The marinade added tons of flavor, and the oven’s dry heat took away the tofu squishiness I never liked. I thought I had finally seen the way.
In my effort to add more plant-based dishes to my regular rotation, I’ve tried many tofu recipes over the years—and have realized that not all tofu is the same. I’ve slurped miso soup at my favorite Japanese restaurants, eaten tofu spring rolls at a local Thai spot, and (begrudgingly) eaten tofu dishes at friends’ potlucks. I’ve tried it curried, sauteed, and crispy fried, and I do like it sometimes.
But then I tried shredded tofu, and it blew my mind. It’s exactly what I want tofu to be—that is, nothing like tofu. Even my meat-loving husband enjoys it, a sure sign that it’s a winning recipe.
What is shredded tofu?
This method is for anyone who thinks they don’t know how to cook tofu. Shredded tofu is precisely what it sounds like: tofu shredded using a box grater, which can be easily seasoned then baked or sauteed.
By shredding firm tofu, you get smaller pieces that sop up any flavor you add, whether from Asian sauces or Mexican seasonings. I bake it in a hot oven on a sheet pan, but you can also cook it on the stovetop in a hot skillet. Either way, the tofu gets a little crispy while still retaining some chew. The texture isn’t what you’d expect from tofu, which is why even the most die-hard tofu haters love it.
One of the first recipes I saw for it came from Nisha Vora, who calls hers “I Can’t Believe It’s Not Chicken” shredded tofu because once seasoned, baked and sauced, it makes a delicious substitute for ground meat in everything from rice bowls to barbecue sandwiches, tacos and more.
How do you make shredded tofu?
To make shredded tofu, start with a block of super-firm tofu. Unlike some tofu recipes, you don’t need to drain it excessively. Setting the tofu on a kitchen towel or paper towels for a few minutes, then dabbing it on all sides with another towel, does the trick.
Next, gently shred the tofu using the largest holes on a box grater. It will come off in large shreds that resemble grated mozzarella. Some of the block may crumble into chunks; carefully press them against the box grater or slice them thinly with a knife.
Place the shredded tofu in a bowl and season it. You don’t want to get too saucy at this point, or the tofu won’t get crispy and chewy when it cooks. Start with 2 tablespoons of canola, olive or sesame oil, and 2 tablespoons of soy sauce. From there, depending on how you’re serving it, you can add aromatics and seasonings like fresh garlic, green onions, chili powder, cumin, hot paprika, red pepper flakes and more. Mix them with the tofu until it’s thoroughly seasoned.
Spread the tofu on a parchment-lined sheet pan. I use a little cooking spray on the parchment, too. Pop it in a 400°F oven for 10 to 15 minutes, then take it out and toss the tofu around with a spatula. You’ll see it start to caramelize around the edges. Bake it for another 10 to 15 minutes or until it’s nicely colored and crispy.
If you’re cooking the tofu on the stovetop, add it to a hot skillet with a small amount of oil, and cook it, undisturbed, until it’s caramelized and crispy around the edges. Give it a good toss, then continue cooking until it reaches your desired texture and doneness.
From here, you can add your favorite sauces and turn the shredded tofu into tacos, barbecue, bulgogi and more.
How do you use shredded tofu?
Because tofu has a subtle flavor, it’s the perfect vehicle for most seasonings and spices. It can be used for rice bowls, wraps, salads and more. Here are some ideas:
- Shredded tofu burrito bowl: Add 1/2 teaspoon of cumin, 1 teaspoon of chili powder, 1/2 teaspoon of garlic powder and 1/2 teaspoon of oregano to the shredded tofu before baking it. Warm 1 cup of your favorite salsa and mix it into the tofu. Serve it on a base of brown or white rice with black beans, corn, arugula, avocado and pickled red onions. You can also use this tofu version for tacos, burritos or quesadillas.
- Sriracha shredded tofu: Season the shredded tofu with sesame oil, soy sauce, Sriracha and white pepper before baking it. Serve it with rice, edamame and sliced nori, and top it with sriracha mayo and sesame seeds.
- Barbecue shredded tofu: Season the tofu with cumin, chili powder, garlic powder and black pepper. Toss the cooked tofu in warmed barbecue sauce and serve it on soft rolls.
- Bulgogi shredded tofu: Similar to this bulgogi salad bowl, combine soy sauce, brown sugar, sesame oil, fresh ginger and gochujang, and add it to the baked shredded tofu. Serve the bulgogi tofu on white or brown rice with sesame seeds, or as a salad with shredded carrots and cucumber. You can even use shredded tofu in place of the ground beef in these kimchi fries.
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