The Tofu Technique I Wish I’d Known

⭐️ Get the recipe for Super Savory Grated Tofu at NYT Cooking (gift link): https://cooking.nytimes.com/recipes/1027269-i-cant-believe-its-not-chicken-super-savory-grated-tofu?unlocked_article_code=1.f08.M9Cg.zZIAI_Wturtk

Lettuce wraps and smashed cucumber salad recipes are below ⬇️

And the homemade Chinese Chili Crisp recipe is on page 187 of my cookbook, Big Vegan Flavor: rainbowplantlife.com/bigveganflavor/
————————————————–
👩🏽‍🍳 MY COOKBOOK: Big Vegan Flavor is now available—and it’s a New York Times Bestseller! 🎉 Learn how to master vegan cooking in this comprehensive 600-page “vegan flavor bible” and enjoy 150 globally inspired, flavor-forward recipes! Grab your copy here: https://rainbowplantlife.com/bigveganflavor/
————————————————–
🔪 IN THIS VIDEO
Made In nonstick ceramic frying pan: https://madeincookware.pxf.io/yqQzev
Chinese black vinegar: https://amzn.to/3Vdd9rr or https://amzn.to/41daWQs
Gochugaru: https://amzn.to/4lCMteA
————————————————–
BONUS RECIPE 1: CHINESE SMASHED CUCUMBER SALAD

▪️24 to 28 oz (680 to 800g) Persian cucumbers
▪️Kosher salt 
▪️1 TBSP Chinese chili crisp with the oil (I used homemade)  
▪️3 to 4 tsp soy sauce (or tamari)
▪️1 ½ tsp Chinese black vinegar, more as desired 
▪️1 ½ tsp toasted sesame oil
▪️1 ½ tsp sugar 
▪️2 garlic cloves, crushed with a press or grated 
▪️1 TBSP roasted black or white sesame seeds 
▪️1 small handful fresh cilantro, torn or chopped (or scallions, sliced)
▪️1 batch Super Savory Grated Tofu 
▪️3 cups (430g) cooked white rice

1. Slice cucumbers in half lengthwise. Grab your largest, heaviest knife and smash down on the cukes. Tear them into bite-sized chunks, or slice on a bias into bite-sized pieces, about 1 to 2″ (3.5 to 5 cm) long and 1/2” (1.5 cm) thick.
2. Add cukes to a bowl and season with ½ tsp kosher salt, mixing with your hands. Rest for 5 to 30 minutes (helps strain out excess water), then drain the cukes over a colander of any liquid. Gently press down on the cukes in the colander to press out even more liquid. 
3. Make the dressing: In a bowl, combine the chili crisp, soy sauce, black vinegar, sesame oil, sugar, and garlic. Whisk well to combine. Taste, adjust as needed. The dressing should be concentrated: salty, savory, and slightly sweet. 
4. Transfer smashed cukes to a serving bowl. Add half of the dressing and toss to coat. Add more dressing until cukes are coated well but not saturated. Taste for seasonings, adding salt as needed. 
5. Garnish salad with sesame seeds and cilantro, if using.
6. Serve salad with Super Savory Grated Tofu and rice (stir sesame seeds and cilantro or scallions into the rice, if desired).

BONUS RECIPE 2:LETTUCE WRAPS WITH DIPPING SAUCE

▪️1 ½ to 2 cups (230 to 300g) cooked sushi rice (~ ½ cup /100g of uncooked sushi rice makes this much)
▪️1 batch Super Savory Grated Tofu 
▪️1 to 1 ½ cups shredded carrots (~ 2 med carrots)
▪️1 large head of butter, bibb, or leaf lettuce, separated into leaves
▪️1 handful Thai basil leaves, chopped or torn (or cilantro) 
▪️1 handful fresh mint leaves, chopped or torn
▪️⅓ cup (45g) roasted, salted peanuts, finely chopped
Dipping Sauce 
▪️1 to 2 Thai chiles, very thinly sliced or minced 
▪️¼ cup (60 mL) freshly squeezed lime juice
▪️¼ cup (60 mL) vegan fish sauce (see Note 1)
▪️2 TBSP (42g) agave nectar (or sugar)  

1. Soak and cook the sushi rice according to bag instructions.
2. Make the Dipping Sauce: In a bowl, combine the chiles, lime juice, vegan fish sauce, and agave. Whisk well to combine. Taste, and if needed, add more agave, lime juice, or fish sauce until it tastes well-seasoned: tart, salty, and sweet.  
3. Spoon some sushi rice into each lettuce leaf. Top with Super Savory Grated Tofu and grated carrots. Drizzle a little bit of Dipping Sauce on top. Garnish with fresh herb leaves and peanuts. Serve with extra Dipping Sauce on the side.  

Note: If you don’t have vegan fish sauce, you can try using 2 TBSP soy sauce. Taste and adjust accordingly.