With just the right balance of crispiness and spongy-squishiness (in the best possible sense, obviously), plus a fiery, salty sauce, these tofu crumbles are a versatile, protein-heavy side/condiment/snack to add to your meal prep repertoire. Try them tossed into stir-fries, as a burrito filling, or folded into sautéed greens for the rest of the week (sealed tight and stored in the fridge, they'll keep for five days). Better yet, they're incredibly easy to make. By cooking the tofu in large, thick slabs, you only have a handful of pieces to turn just once. After they brown, let them cool and then tear them up with your fingers for craggy, uneven tofu crumbles with plenty of crevasses to catch and absorb all of the spicy sauce.
Recipe information
Yield
Makes about 1½ cups
Ingredients
1
2
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3
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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, over medium-high. 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.
Step 5
Do Ahead: Crumbles can be made 5 days ahead. Cover and chill.