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
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.
Do Ahead
Step 5
Crumbles can be made 5 days ahead. Cover and chill.
Recipe notes
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