Spicy Tofu Crumbles




1 pound extra-firm tofu, sliced ¾ 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



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.

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.

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

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

Do Ahead: Crumbles can be made 5 days ahead. Cover and chill.