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[Premium Quality Kitchenware Online] - Shineuri Kitchen
Makes about 1½ cups

Try these tossed into stir-fries, as a burrito filling, or folded into sautéed greens.

INGREDIENTS


  • 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

 

RECIPE PREPARATION

  • 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, over medium-high. 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.

     

    Recipe by Claire Saffitz

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