Tadashi Ono’s Soboro Beef—cooked ground meat seasoned with sake, mirin, and soy sauce—from our December 2015 issue inspired this simple approach to turning (grated!) tofu into a filling lunch in minutes.
Recipe information
Yield
2 - 4 servings
Ingredients
Preparation
Step 1
Squeeze tofu over a bowl to expel as much water as possible (don’t worry if it starts to break apart). Grate on the large holes of a box grater; set aside.
Step 2
Heat oil and garlic in a large nonstick skillet over medium. Cook, turning once, until garlic is golden, about 3 minutes. Add 1 Tbsp. sesame seeds and 1 tsp. Aleppo-style pepper and cook, stirring, until fragrant, about 30 seconds. Add tofu, increase heat to medium-high, and cook, tossing occasionally and breaking tofu apart with a wooden spoon, until it begins to crisp in spots, about 5 minutes. Stir in scallions, soy sauce, mirin, and butter and cook until liquid is almost completely evaporated, about 3 minutes.
Step 3
Divide rice among shallow bowls and spoon tofu mixture over; top with more sesame seeds and Aleppo-style pepper.
