You Don't Need Mayo to Make Creamy, Dreamy Chicken Salad (This Recipe Proves It)

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.

Ingredients

2 - 4 servings

1

14-oz. block firm or extra-firm tofu, drained

2

Tbsp. vegetable oil

2

garlic cloves, smashed

1

Tbsp. toasted sesame seeds, plus more for serving

1

tsp. Aleppo-style pepper or ½ tsp. crushed red pepper flakes, plus more for serving

3

scallions, chopped into 1" pieces

3

Tbsp. soy sauce

2

Tbsp. mirin (sweet Japanese rice wine) or 1 Tbsp. pure maple syrup

2

Tbsp. unsalted butter

Cooked white rice (for serving)

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.

Source : food