- 1 pound extra-firm tofu, sliced 3/4 inch thick (suggested: Heiwa Tofu from Maine)
- 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) (suggested: Kitchen Garden Sriracha)
- 2 tablespoons unseasoned rice vinegar
- 2 teaspoons toasted sesame oil
- 1 teaspoon finely grated fresh ginger
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.