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
1
3
2
2
2
2
1
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.
Nutrition Per Serving
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Reviews (28)
Back to TopIt’s a superb recipe but really needs to be doubled or tripled! Too much work for one tiny batch, I ate almost the whole thing in one sitting. Having said all that, because of the mirin and the rice vinegar it has a wonderful sweet tang to it too. I could live on this!
Lundy
Austin, texas
4/1/2021
For extra crispy goodness, I cut up the tofu into strips and dusted them in potato starch before pan frying them. CRISPY
Anonymous
Philadelphia
8/12/2020
So, was going to say that 2 tbs of Sesame Oil seemed a little heavy handed and then I read another review that said they made the same mistake I did. So, yeah... for whoever needs to read this: it's 2 *tsp* of sesame oil. Still a keeper "prep" meal. I'm surprised at all the people adding these to burritos though. They taste very "asiany" to me. Which is ok. I eat stirfry several times a week-- this just makes it a little faster.
Anonymous
Seattle
7/30/2020
For a stronger flavour - crumble tofu, marinate before cooking AND afterwards (when tofu cools). For an easy meal, this pairs well with rice, pan fried kimchi and scallions. I didn't have chile but it was still pretty good!
rookie
Australia
7/30/2020
As for the crumbles--I found it easy to tear the tofu into thickish strips and cook it that way. Love those craggy surfaces--much better than a clean cut with a knife.
Anonymous
Vermont
5/16/2020
I made this the first time with firm (not extra firm) tofu --what I had on hand and it was great. Then I made it with extra. Not as good. Seemed dense and dry by comparison--even with the generous sauce. The firm tofu is somehow simultaneously crispy and luscious. I greatly preferred it this way. I have loved many of the recent BA tofu recipes. Really delicious! Keep 'em coming and thanks!
Anonymous
Vermont
5/16/2020
Question: Is it just me, or in the article does she crumble the tofu first and then cook it, and in the receipe, she cooks it and then crumbles it? Signed, confused
Anonymous
Philly
5/4/2020