Can I use a softer tofu?

The softer it is, the more challenges you face. You can press firm and extra firm to a proper consistency for a good result. Unfortunately, a soft tofu like silken is basically a liquid already and won't work well.

Can I soak the tofu longer?

Yep! More time marinating means more time getting extra flavor. At most I would go two hours in case the tofu begins to disintegrate because it's so finely shredded already.

Can I make this spicy?

Yes! You can add spices like red pepper flakes or cayenne during the browning stage or add a hot sauce during the soaking stage.

Do I need to baby sit this recipe while it cooks?

Only after the liquid cooks away. Before that, you want to stir it less as it will help evaporate the liquid faster. You can do other meal prep while it cooks!

Can I drain the liquid to make it cook faster?

You can, but you'll lose some of the flavor. If you need to cook it faster, consider only removing part of the liquids.

Shredded Tofu

Name: Shredded Tofu
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1 Block Super Firm Tofu (see Note 1); 2 Cups Broth OR 1.5 to 2 Tablespoons Bouillon Paste and 2 Cups Hot Water (see Note 2); 2 Teaspoons Chili Powder; 2-3 Teaspoons Garlic Powder; 0.5 Teaspoon Ground Cumin; 1 Teaspoon Onion Powder, Optional; 2 Tablespoons Extra Virgin Olive Oil (see Note 3)

Description

Shredded Tofu is great way to make a block of tofu super delicious! Just shred it with a grater, soak it in broth, and then cook!

Ingredients

Units Scale

1 Block Super Firm Tofu (see Note 1)
2 cups Broth OR 1.5 to 2 Tablespoons Bouillon Paste and 2 Cups Hot Water (see Note 2)
2 Teaspoons Chili Powder
2-3 Teaspoons Garlic Powder
0.5 Teaspoon Ground Cumin
1 Teaspoon Onion Powder, Optional
2 Tablespoons Extra Virgin Olive Oil (see Note 3)

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Instructions

Shred the Tofu: Grab a large bowl and place a box grater in it (use the large side of a cheese grater). Remove the super-firm tofu from it's packaging and then shred it using the large holes of a box grater. Be careful not to injure yourself during this process. You can crumble the ends of the super firm tofu by hand to be safe.
Soak the Tofu: Prepare your broth and then add it to the bowl. Let the tofu soak for at least 10 minutes.
Cook the Tofu: In a large nonstick skillet or frying pan, add the tofu and liquid and then cook on medium-high heat. Cook until all the water evaporates. Then add the oil and spices. Brown the the tofu to desired color.
Serve: Remove the pan from heat and then add it to your meal or let it cool and store it in an airtight container for later.

Notes

Note 1: I’m talking about the kind in the vacuum-sealed plastic, not a tub full of water. I recommend the super firm tofu if you can find it. I can usually find it in grocery stores such as Trader Joe’s, supermarkets, Asian markets, and even Costco on occasion. If you only have firm or extra firm tofu (that comes in water), you can still make this deliciousness. Drain all the excess water from the package and then use a tofu press or two plates or cutting boards, a paper towel or clean tea towel, and a heavy object (like books or a cast-iron skillet) to press the tofu for 20-30 minutes.
Note 2: Choose from a variety of broths and bouillons to get the flavor profile you want. Chicken, beef, pork, even a basic vegetable broth can do wonders for this recipe! For this particular recipe, we used the Better Than Bouillon No Chicken Base and hot water.
Note 3: If you have a really good non-stick pan, you can skip the oil all together. Just make sure to keep a close eye on it when all the water evaporates.

Prep Time: 5 minutes
Cook Time: 25 Minutes
Category: Meat Replacement, Protein
Method: Stove Top
Cuisine: Mexican