Best Spicy Tofu Crumbles Recipes

Ramen Noodle Bowl With Escarole and Spicy Tofu Crumbles image

Provided by Claire Saffitz

Yield 2 servings

Number Of Ingredients 6

2 (5.5-ounce) servings fresh or dried ramen noodles
4 cups torn escarole
3 tablespoons Roasted Garlic Chili Sauce
Kosher salt
4 Pickled Scallions
Spicy Tofu Crumbles, thinly sliced radish, and chopped peanuts (for serving)

Steps:

Cook noodles according to package directions. During the last minute of cooking, add escarole. Drain and rinse under cold water.
Toss noodles, escarole, and chili sauce in a large bowl until coated; season with salt. Divide noodles between bowls. Slice scallions into 1" pieces and place on top of noodles along with some tofu crumbles, radishes, and peanuts.

Spicy Tofu Crumbles image

Provided by Claire Saffitz

Yield Makes about 1 1/2 cups

Number Of Ingredients 9

1 pound extra-firm tofu, sliced 3/4 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

Steps:

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

Spicy Tofu Crumbles image

Provided by @MakeItYours

Number Of Ingredients 9

1 pound extra-firm tofu, sliced 3/4 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

Steps:

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, 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.