Best Tofu Crumbles Asian Style Recipes

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.

Tofu Crumbles -- Asian Style image

Provided by Akikobay

Categories Soy/Tofu

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 9

1 tablespoon ginger, minced
1 tablespoon garlic, minced
1/4 cup low sodium soy sauce
1/4 cup rice vinegar
1 teaspoon dry crushed red pepper
1/2 cup water
2 tablespoons hoisin sauce
2 tablespoons sesame oil
2 lbs extra firm tofu, pressed to drain water and dried

Steps:

NOTE: It is very important to press and dry the tofu well, otherwise, this will be a big sloppy mess instead of crumbles.
Combine all ingredients EXCEPT TOFU in a pan and simmer gently for 5-10 minutes, just until the sauce becomes slightly thick.
Set aside the sauce to cool a bit.
While the sauce is cooling, crumble the pressed and dried tofu into a bowl.
Toss the tofu with a bit of the cooled sauce, adding sauce in small increments until the tofu is uniformly colored, but with no liquid at the bottom of the bowl.
You will have some leftover sauce that you can refrigerate and use later.
Preheat oven to 300 degrees.
Put parchment down on a sheet pan and carefully spread the sauced tofu on it.
Bake until the tofu looks dry and a bit crumbly, but be careful not to overcook or burn it.
As the tofu bakes, turn it over occasionally with a spatula to help the "drying" process.
Baking should take at least 20 minutes, but may take much longer depending on how well you were able to press out the water.
When the tofu crumbles appear sufficiently dry, take them out of the oven and add them to sauteed peppers, bean sprouts, celery, mushrooms, spinach, eggs, or whatever!
Enjoy!

Nutrition Facts : Calories 126.7, Fat 8.3, SaturatedFat 1.5, Cholesterol 0.1, Sodium 344.6, Carbohydrate 5.2, Fiber 1.3, Sugar 2, Protein 10

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.