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Spicy Tofu Crumbles

Spicy Tofu Crumbles

Image credit to: Christopher McIntosh


  • 1 pound extra-firm tofu, sliced 3/4 inch thick (suggested: Heiwa Tofu from Maine)
  • 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) (suggested: Kitchen Garden Sriracha)
  • 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.


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