Ingredients

• 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

Instructions

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.
2. 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.
3. Meanwhile, whisk chile, soy sauce, mirin, Sriracha, vinegar, sesame oil, and ginger in a medium bowl to combine.
4. Crumble tofu into small pieces and add to bowl; toss to combine.
5. Do Ahead Crumbles can be made 5 days ahead. Cover and chill.
6. Crumbles can be made 5 days ahead. Cover and chill.