Spicy Tofu Crumbles
A flavorful Asian-inspired dish made with crispy crumbled tofu tossed in a spicy-sweet sauce featuring Fresno chile, soy sauce, and ginger. Perfect as a protein-rich topping or filling.
Ingredients
- •1 pound extra-firm tofu, sliced 3/4 inch thick
- •2 tablespoons vegetable oil
- •1 whole Fresno chile, thinly sliced
- •3 tablespoons soy sauce
- •2 tablespoons mirin
- •2 tablespoons Sriracha or gochujang (Korean hot pepper paste)
- •2 tablespoons unseasoned rice vinegar
- •2 teaspoons toasted sesame oil
- •1 teaspoon finely grated fresh ginger
Cooking Instructions
- 1.
Arrange tofu slices in a single layer on a paper towel-lined plate and cover with a few more paper towels. Press down firmly on tofu with your hands to expel excess liquid.
5 min
- 2.
Heat vegetable oil in a large skillet, preferably cast iron. Cook tofu, turning once, until browned, 7-10 minutes total. Transfer to a plate and let cool.
10 min
- 3.
Meanwhile, whisk chile, soy sauce, mirin, Sriracha, vinegar, sesame oil, and ginger in a medium bowl to combine.
3 min
- 4.
Crumble tofu into small pieces and add to bowl; toss to combine.
2 min
- 5.
Crumbles can be made 5 days ahead. Cover and chill.
