- 1 lb. extra-firm tofu, sliced 3/4″ thick
- 2 Tbsp. vegetable oil
- 1 Fresno chile, thinly sliced (we used two serrano peppers)
- 3 Tbsp. soy sauce (we used reduced-sodium soy sauce)
- 2 Tbsp. mirin (we measured out 2 tablespoons after mixing together 2 tablespoons of unseasoned rice vinegar and 1 teaspoon of sugar)
- 2 Tbsp. Sriracha or gochujang (Korean hot pepper paste) (we used sriracha)
- 2 Tbsps. unseasoned rice vinegar
- 2 tsp. toasted sesame oil
- 1 tsp. finely grated fresh ginger
- Take a paper plate out and cover the plate with paper towels. Spread out the tofu slices across the paper towels so that they’re on a single layer, placing additional paper towels over the top of the tofu. Take your hands* and press down on the tofu, hard enough to press water out of the tofu but not so hard that you make the tofu fall apart.
- Take a large skillet out (we used a nonstick skillet but when possible, the original recipe suggests using a cast-iron skillet) and pour the vegetable oil in. Once the oil’s hot, lay the tofu slices down in the skillet for somewhere between seven to ten minutes or however long it takes for your tofu to get browned (it took us somewhere between 7 to 8 minutes), flipping the tofu once during that time. Once the browning’s complete, remove the tofu from the skillet and put it on a plate where it can cool off.
- While the tofu’s cooling down, take a medium-sized mixing bowl out and add the remaining ingredients to it, stirring to combine.
- Now that the tofu’s cooled down, crumble** the tofu until it’s been broken into small pieces and place it in the mixing bowl with the sauce, stirring the tofu until it’s fully coated in the sauce.
*We placed another cutting board on top of paper towel-covered tofu and placed enough heavy books on top to press the water out of the tofu.
**We decided to just cut the tofu into small cubes rather than crumble it.
This is a flavor game-changer for tofu. Mommy said “this is some freaking delicious shit !”. Don’t get us wrong, the texture still won’t make you believe it’s crumbled meat but it tastes so good that you just don’t care ! There’s a lot of sauce that doesn’t get absorbed by the tofu but honestly, that sauce tasted so good we would’ve been happy to just drink it as is ! This would be great on a salad, mixed in with pasta, used in a sandwich, etc. We hope you love it as much as we did !
Recipe source unknown.
Take care everybody !