Tasty Tofu Crumbles with Asian-Fusion Flavors

black bowl of cooked asian flavored tofu crumbles

Tasty Tofu Crumbles with Asian-Fusion Flavors

Course: Snack, toppings

Cuisine: American, Asian Fusion

Keyword: tofu crumbles

Prep Time: 40

Cook Time: 1

taking out from the oven and stirring: 15

Total Time: 1 55

Servings:

Calories: 81kcal

Author: Cindy Rainey

You won't believe how tasty these Asian Flavored Tofu Crumbles are! The flavor is very loosely borrowed from the flavor profile of that savory-sweet tasty Korean BBQ sauce you might remember from times gone by. Serve in a lettuce roll, wrap, as a topping for vegetables or soup. Or just eat with a spoon as a snack - they are that good!

Print Recipe

Equipment

oven
sheet pan with silicone mat or parchment paper
tofu press

Ingredients

14 ounces tofu extra firm
1 cup onion chopped
¼ cup soy sauce low sodium
2 Tablespoons Maple Syrup
2 Tablespoons ketchup
1 Tablespoon tahini
1 Tablespoon ginger paste
1½ teaspoons sesame oil
2 Tablespoons nutritional yeast
1½ teaspoons coconut sugar
1 teaspoon garlic powder
¼-½ teaspoon red pepper flakes

Instructions

Preheat the oven to 375° and prepare a sheet pan or cookie sheet with a silicone mat or parchment paper.
Press and drain the tofu. Discard the liquid.
While the tofu is being pressed, chop the onion and set it aside.
Measure out all of the other ingredients in a med/large bowl and mix well: the low sodium soy sauce, maple syrup, ketchup, tahini, ginger paste, sesame oil,nutritional yeast, coconut sugar, garlic powder, and red pepper flakes.
With your fingers, crumble the pressed and drained tofu into small pieces (similar in size to when one would cook ground meat).
Add the crumbled tofu and chopped onions to the bowl. Stir to combine, making sure to scrape the bottom of the bowl so that the tofu is well coated with all of the seasonings and sauce mixture.
Turn the tofu mixture into the pan on top of the parchment paper. Spread evenly and place into a 375° oven. (It will cook for one hour total in the oven but you will need to set the timer pull it out and stir it around every 15 minutes.)
After 15 minutes, remove from the oven and stir and turn with a spatula, breaking up the tofu. Try to pull the dry crispier edges to the center and the wet center pieces to the edges.
Continue this for three more times every 15 minutes for a total of one hour cooking time (about 1 hour 15 minutes total by the time you pull it out and stir 3 times.) By now, most of the tofu pieces should be mostly dry and slightly chewy.
Place in an airtight container and refrigerate. As long as your tofu doesn't exceed the expiration date, you should be able to keep it for up to a week.

Notes

The 30 minute time to press the tofu is just an estimate and will vary depending on the type of tofu press you use. I used the Tofo Bud and it was ready to drain in 30 minutes.

The 30 minutes pressing time is included in the prep time at the top.

I set the servings for10 which will give you 1/4 cup servings. If you use less or more, adjust the nutrition information accordingly.

Nutrition