The result is delightfully crispy, chewy, and super-savory tofu that is shockingly meaty. It’s been described by friends as “spicy ground chicken,” “larb-esque,” and “I can’t believe it’s not chicken.” It’s delicious for dinner but also makes a regular appearance at my breakfast table. Ingredient Notes: Super-firm tofu or “high-protein” tofu makes for a very convincing meat substitute, but if you don’t have it, use extra-firm tofu and press for 10 minutes; grate the tofu, then dab with towels to remove water. In a small bowl, whisk together the tamari, vinegar, sugar, gochugaru, and sesame oil until well combined. Substitute 2 parts rice vinegar to 1 part aged balsamic vinegar.