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Epicurious
Bon Appétit

Spicy Tofu Crumbles

By Claire Saffitz

4.8

(7)

Image may contain Food Dish Meal Platter and Plant
Photo by Peden & Munk

Try these tossed into stir-fries, as a burrito filling, or folded into sautéed greens.

Recipe information

  • Yield

    Makes about 1 1/2 cups

Ingredients

1 pound extra-firm tofu, sliced 3/4 inch thick
2 tablespoons vegetable oil
1 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

Preparation

  1. Step 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.

    Step 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.

    Step 3

    Meanwhile, whisk chile, soy sauce, mirin, Sriracha, vinegar, sesame oil, and ginger in a medium bowl to combine.

    Step 4

    Crumble tofu into small pieces and add to bowl; toss to combine.

  2. Do Ahead

    Step 5

    Crumbles can be made 5 days ahead. Cover and chill.

TagsCondimentTofuFresno ChileChileVegetableDairy FreeVeganVegetarianKetoMake AheadQuickEasy30 Minutes or LessFryCast Iron SkilletBon Appétit

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