Spicy Tofu Crumbles

Ingredients for Spicy Tofu Crumbles

• 450g extra-firm tofu, sliced 3/4 inch thick

• 2 tablespoons vegetable oil

• 1 Fresno chilli, thinly sliced

• 45ml 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

How to make Spicy Tofu Crumbles

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 chilli, 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.

Crumbles can be made 5 days ahead. Cover and chill.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.