Crumbled skillet spicy tofu.
I’ve been a long time fan of tofu and yes, I know, there are so many bad tofu dishes out there however there are many great ones! I’ve found that extra firm, requiring no pressing, always works best for this type of recipe. It’s firm, holds up well baking or air frying and is perfect in my salads. Today I was in a rush and opted to crumble the tofu and put in my marinade. It worked out so well. It absorbed the marinade completely and sautéed up perfectly. I’m excited to use this in tacos.
The recipe took minutes to make and sauté in a cast iron skillet. Super easy and a great meal prep idea. I hope you give this one a whirl!
1 block of extra firm tofu (I prefer Wildwood), drained and crumbled
1/4 cup of chili paste
2 tbl of ground or chopped fresh ginger
1/4 cup of liquid aminos or soy sauce
2 tsp of smoked paprika
Whisk in a large bowl, the chili paste, ginger, aminos and spoked paprika. Then add your crumbled tofu and toss to coat. It will take about 10 minutes to absorb all the marinade. Get your cast iron skillet hot and spray a small amount of oil in your pan. Add your tofu and sauté until golden. Serve hot or at room temperature. Store leftovers in the fridge in an airtight containers.
*The grated ginger looks to add “hair-like” strands to the dish. It doesn’t impact flavor or texture.
— Knead to Cook