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
Need to make a substitution?
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.