Tofu Crumbles -- Asian Style

We use these a lot on nights that I just don't feel like cooking much. Added to a stir fry with a bit of hot rice, it's a perfect lighter meal. I suppose you could adjust the recipe to give the tofu a different flavor, just change the mix of liquids and flavorings, but prepare and bake as directed. Read the note! You don't want to end up with a sloppy mess.

• Ready In: 1 hr 5 mins
• Serves: 8

Ingredients

• 1  tablespoon ginger, minced
• 1  tablespoon garlic, minced
• 1⁄4 cup low sodium soy sauce
• 1⁄4 cup rice vinegar
• 1  teaspoon dry crushed red pepper
• 1⁄2 cup water
• 2  tablespoons hoisin sauce
• 2  tablespoons  sesame oil
• 2  lbs extra firm tofu, pressed to drain water and dried

Directions

1. NOTE: It is very important to press and dry the tofu well, otherwise, this will be a big sloppy mess instead of crumbles.
2. Combine all ingredients EXCEPT TOFU in a pan and simmer gently for 5-10 minutes, just until the sauce becomes slightly thick.
3. Set aside the sauce to cool a bit.
4. While the sauce is cooling, crumble the pressed and dried tofu into a bowl.
5. Toss the tofu with a bit of the cooled sauce, adding sauce in small increments until the tofu is uniformly colored, but with no liquid at the bottom of the bowl.
6. You will have some leftover sauce that you can refrigerate and use later.
7. Preheat oven to 300 degrees.
8. Put parchment down on a sheet pan and carefully spread the sauced tofu on it.
9. Bake until the tofu looks dry and a bit crumbly, but be careful not to overcook or burn it.
10. As the tofu bakes, turn it over occasionally with a spatula to help the "drying" process.
11. Baking should take at least 20 minutes, but may take much longer depending on how well you were able to press out the water.
12. When the tofu crumbles appear sufficiently dry, take them out of the oven and add them to sauteed peppers, bean sprouts, celery, mushrooms, spinach, eggs, or whatever!
13. Enjoy!