Transform tofu into ground beef in minutes using a box grater! This lightning-fast, Asian-inspired recipe is easy, protein-packed, and very versatile. Add it to a Buddha bowl for a complete meal.
This foolproof recipe for shredded tofu tastes just like Mongolian beef, but without the meat. It's healthy, flavorful, and comes together quickly. I make this on repeat and add it to veggie bowls, spaghetti, ramen, rice, and tacos. It's also great for making wraps.
This was inspired by my Panko Tofu 'Meat' Noodle Bowl, as well as my easy Sheet Pan Tofu & Broccoli Teriyaki on this site. Plus, I highly recommend these 15-minute high-protein Tempeh Crumbles for upping your protein intake!
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👩🏼🌾 Ingredients
You need only eight pantry and budget-friendly ingredients for Easy Tofu Ground Beef. (Please note that the image below includes optional ingredients for the Sesame Tofu Buddha Bowl.)
- Extra-firm tofu or super-firm tofu works best for this recipe. You do not need to press the tofu. A quick squeeze will do.
- The cornstarch slurry is for a thicker sauce.
- Edamame, brown rice and cucumber are optional add-ons for a satisfying dinner.
See recipe card for quantities.
🌶 Substitutions
- Cornstarch - omit the cornstarch for a thinner sauce
- Ginger - use freshly grated ginger or ginger powder
- Hot sauce - omit for a less spicy version or use garlic chili sauce instead
See my 3-ingredient Chickpea Tofu (Burmese Tofu) recipe made from garbanzo flour! For more tofu recipes, visit my Vegan Tofu Recipes page. Or try these 15-minute high-protein Tempeh Crumbles!
📖 Instructions
Step 1. Wrap the extra-firm tofu in a dish rag or paper towels to dry. Use your hands to gently press the block to remove excess water.
Step 2. Place the grater on its side with the largest holes facing upwards and grate the tofu.
The shredded tofu should look like this. If some of it breaks into small pieces, crumble it using your hands.
Step 3. Heat the oil in a large skillet. Tip the grater over the skillet to transfer the tofu to the pan. Cook for about 5 minutes, or until browned. Meanwhile, mix the tamari, rice vinegar, toasted sesame oil, hot sauce, maple syrup, ginger, and white pepper in a small bowl. Add the sauce to the pan. (For a thicker sauce, add the cornstarch dissolved in water.) Cook for about 5 minutes, or until thickened. Stir in the green onion.
For serving: Add rice, edamame, cucumbers, nori seaweed sheets, and chili oil as desired. This Mongolian-style tofu ground beef is also delicious with noodles, white rice, tortillas, and Bibimbap bowls.
💡 Expert Tips
- Use super-firm or extra-firm tofu to make Easy Tofu Ground Beef. Dry the extra-firm tofu with paper towel and gently squeeze the block to remove excess water. (Super-firm is pre-pressed and requires no prep.)
- If you do not have a grater, use your hands to break the tofu into crumbles resembling the size of ground meat.
- For a thicker sauce, add the cornstarch dissolved in water (see recipe below) and cook the sauce until it starts bubbling.
- Storage: Refrigerate any remaining Easy Tofu Ground Beef in an airtight container for up to 5 days. Or freeze it in a freezer-safe container for up to one month.
🙋🏽♀️ Recipe FAQs
Pressing is not required, but the tofu grates more easily and breaks less if some of the excess moisture is removed. Dry the tofu with paper towel and gently squeeze the block with your hands to remove excess water.
Tofu crumbles and shreds absorb marinades and sauces more readily than cubed tofu, plus they cook quickly and require no pressing. Shredded tofu resembles the texture of pork, where as cubed tofu is more chicken-like.
1. Add marinara sauce and serve as a bolognese. 2. Serve with white rice or noodles. 3. Make a Bimimbap or grain bowl. 4. Make a Buddha bowl with marinated chopped cucumber, edamame, and nori sheets (recipe below). 5. Add it to a chili or soup for additional protein. 6. Sprinkle it over a vegetable stir-fry. 7. Use it in place of taco meat.
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📖 Recipe
Tofu Ground Beef Recipe
Ingredients
- 14 to 16 ounces extra-firm tofu
- ¼ cup reduced sodium soy sauce or tamari
- ¼ cup rice vinegar
- 2 teaspoons toasted sesame oil or sesame oil
- 2 teaspoons hot sauce (optional)
- 1 tablespoon plus 1 teaspoon maple syrup
- 2 teaspoons minced ginger or ¼ teaspoon ground ginger
- ½ teaspoon ground white pepper or black pepper
- 2 teaspoons cornstarch dissolved in 1 tablespoon water (optional)
- ½ cup chopped scallions
Optional for serving:
- 4 cups cooked rice
- 2 cup shelled edamame thawed
- 1 large cucumber chopped
- Chili crisp sauce or garlic chili oil to taste
- Toasted sesame seeds for garnish
- Nori seaweed sheets
Instructions
- Shred the tofu: Wrap the extra-firm tofu in a dish rag or paper towels to dry. Gently press the excess water out with your hands. Place the grater on its side with the largest holes facing upwards. Slide the tofu back and forth to grate.
- Cook the tofu: Heat the oil in a large skillet. Tip the grater over the skillet to transfer the tofu to the pan. Cook for about 5 minutes, or until browned, stirring frequently.
- Make the sauce: Meanwhile, mix the tamari, rice vinegar, toasted sesame oil, hot sauce, maple syrup, ginger, and white pepper in a small bowl.
- Combine: Add the sauce to the skillet. (For a thicker sauce, add the cornstarch dissolved in water.) Cook for about 5 minutes, or until thickened. Stir in the green onion.
- Optional for serving: Serve with cucumber and edamame tossed in chili crisp sauce or chili oil. Garnish with toasted sesame seeds. Wrap in nori sheets to eat.
Notes
- Use super-firm or extra-firm tofu to make Easy Tofu Beef. Dry the extra-firm tofu with paper towel and gently squeeze the block to remove excess water. (Super-firm is pre-pressed and requires no prep.)
- If you do not have a grater, use your hands to break up the tofu into crumbles resembling the size of ground meat.
- For a thicker sauce, add dissolved cornstarch and cook the sauce until it starts to bubble.
- Storage: Refrigerate any remaining Easy Tofu Beef in an airtight container for up to 5 days. Or freeze in a freezer-safe container for up to one month.
Nutrition
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.
Abby B.
Super quick and tasty meal! I loved how shredding the tofu really changed the feel of the meal (so unique and fun). Definitely adding this into the monthly rotation, thanks Nisha 🙂
Nisha Melvani
Yes, shredding tofu is such a game changer! Thanks for leaving a comment. I'm glad you enjoyed it.
Primla Goddard
Love the addition of the ground beef.
Nisha Melvani
Made from tofu! It's so versatile. Add it to plant-based meals for more protein.
Neena Chandiramani
This is a novel idea. Love it ❤️
Nisha Melvani
Super easy and delicious.