Ground Tofu with Chili Crisp

Ingredients

• 1 block (14 oz) extra-firm tofu (drained and pressed)
• 0.25 cup tamari (or soy sauce or coconut amino)
• 2 tbsp chili crisp sauce (or more to taste; use plant-based chili crisp for a vegan dish)
• 1 tbsp fresh ginger (minced)
• 3.5 cloves garlic (minced; source quantity is 3–4 cloves)
• 1 tbsp oil

Steps

1. 1

   Drain and press the tofu to remove excess moisture. Crumble it into small pieces with your hands or a fork; aim for a texture resembling ground meat.

2. 2

   Heat the oil in a large skillet over medium-high heat.

3. 3

   Add the crumbled tofu to the skillet and spread it into an even layer. Cook for 8–10 minutes, stirring occasionally, until the moisture evaporates and the tofu develops golden, slightly crisp edges.

4. 4

   Stir in the minced ginger and garlic. Cook for 30–60 seconds, stirring to prevent the garlic from burning, until fragrant.

5. 5

   Add the tamari and chili crisp sauce. Stir well so the sauce coats the tofu evenly.

6. 6

   Cook for another 2–3 minutes, stirring occasionally, until the flavors combine and the tofu is heated through.

7. 7

   Remove from the heat and serve immediately over steamed rice, noodles, or vegetables.

Notes

The site lists a yield of 4 cups and nutrition serving size of 1 cup. Chili crisp may be adjusted to taste; the body also suggests chili oil as a substitute and notes no extra sauce is added because the tamari and chili crisp are already salty. For a vegan version, use plant-based chili crisp and check ingredient labels. Serving accompaniments are suggestions and are not included in the ingredient list.

Nutrition per serving

• main
• vegan
• dairy-free
• weeknight
• one-pan
• spicy
• meal-prep