minced tofu

This crispy Shredded Tofu recipe is not only easy to make but also versatile for a variety of dishes! With just 9 ingredients and the choice of either pan-frying or baking, this shredded tofu recipe guarantees a healthy and protein-packed addition to your meals.

Easy Shredded Tofu

extra-firm tofu ((1 block))

smoked paprika

onion powder

mustard

cumin

black pepper

chili powder ((use more if you want it spicier))

soy sauce (or tamari)

Drain and press the tofu. We recommend using a tofu press for this step, as it simplifies and streamlines the process. Press the tofu for a minimum of 30 minutes. Ideally, place it in your tofu press the night before and let it press overnight in the fridge.

If you don&#39;t have a tofu press, place the tofu between paper towels or a kitchen towel, and then weigh it down with heavy objects like plates and books.

Preparation

Shred the pressed tofu using a cheese grater. Place the grater on its side while grating to prevent the tofu from falling out. This technique facilitates transferring the grated tofu to a bowl quickly. Be cautious not to cut yourself. For small chunks that break off and are too small to grate, use a kitchen knife to chop them. Alternatively, you can also use your food processor or a kitchen mandolin to shred your tofu.

Transfer the shredded tofu to a big bowl, add the listed seasonings, and mix thoroughly with your hands until the seasonings cover all of the tofu. Cover the bowl and allow the tofu to marinate for a minimum of 20 minutes. For maximum flavor absorption, marinate the tofu overnight in the fridge.

Shredding and Seasoning Tofu

Heat oil in a big pan or skillet, preferably using non-stick. Once the oil is hot, fry the tofu until it turns crisp and brown. The longer you fry it, the crispier the tofu will become.

Pan-frying Method:

Preheat your oven to 355°F (which is 180°C). Line a baking sheet with parchment paper and/or grease it with heat-resistant oil. Spread the tofu evenly on the baking sheet. Bake for approximately 30 minutes, pausing halfway through to stir the tofu. The tofu should be browned. For even crispier shreds, extend the baking time; for a more tender texture, reduce the baking time slightly.

Baking Method:

Preheat your air fryer to 355°F (which is 180°C). Spread the marinated tofu evenly in the air fryer basket. We recommend using an air-fryer liner or parchment paper, as it helps with cleanup and prevents any potential sticking or mess in the air fryer basket. Just be mindful of the air circulation in your air fryer. Depending on the size of your air fryer, you may need to do this in batches to avoid overcrowding. Cook the tofu in the air fryer for about 15 minutes, shaking the basket or stirring the tofu halfway through to ensure even cooking. Adjust the cooking time for your preferred level of crispiness.

Air-Fryer Method:

This Filipino Adobong Giniling recipe uses extra firm tofu or tokwa that I air-fry until golden to create a ‘meatier’ texture before cooking with the aromatics and seasonings. This is best enjoyed with rice.Adobo is one of the most popular Filipino dishes so I decided to use the classic adobo flavors for a minced tofu or ‘Giniling’ recipe. Giniling directly translates to ground - so it can be anything from ground pork, chicken, or beef. Giniling is also one of those dishes I grew up enjoying - we usually used minced pork that we stir-fry with diced carrot and potatoes and season with soy sauce.

Minced Tofu Adobo (Adobong Giniling)

17.5 oz extra firm tofu (or tokwa)

tbsp neutral cooking oil

red onion (, diced)

garlic (,

potato

salt (to taste (for potatoes))

brown sugar

soy sauce (adjust to taste)

tbsp white vinegar

tsp dark soy sauce

bay leaves

water

rice

Remove the tofu from the water and drain from any excess water.

Crumble or mash the tofu using your hands.

If pan-frying the tofu, heat a non-stick pan or skillet over medium heat. Spray a thin layer of oil.

Leave untouched for 3-4 minutes on medium to medium high heat until golden brown. Flip or mix the tofu to cook the remaining side.

You can continue to cook the tofu until there are a mix of crispy bits and those that are still white and tender. It’s okay if not all are crispy and golden brown since this can add different textures.

PREPARING THE TOFU

If air-frying/baking, preheat your air-fryer or oven to 350F/180C.

On a lined baking tray or air fryer basket (I used parchment paper), place the shredded tofu and try to spread it out as thin as possible.

For air-frying, air-fry for 10-15 minutes or until lightly golden brown - do not overcook it since it can easily become too tough and dry. You can flip the tofu halfway through cooking to get even browning.

It’s also okay not to get even browning and even have some parts of the tofu still white, since this can add to the different textures of the overall tofu dish.

If baking, you may need to bake the tofu for 25-30 minutes.

AIR-FRYING/BAKING

Heat a pan or wok over medium heat. Add the oil.

Once hot, sauté the onion and garlic until aromatic, around 1 minute.

Add the potatoes and add a pinch of salt.

Leave to cook over medium high heat for 1-2 minutes or until half cooked.

Add the sugar, soy sauce, vinegar, dark soy sauce (if using), bay leaves, crushed black pepper, and water.

Leave the sauce to come to a boil.

Add the air-fried/pan-fried crumbled tofu. Mix well into the sauce and cook for 2-3 minutes until the liquid is absorbed.

Taste the tofu and feel free to season with more soy sauce or sugar, to taste.

Serve hot with steamed rice. Enjoy!

COOKING

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