For extra crispy goodness, I cut up the tofu into strips and dusted them in potato starch before pan frying them. CRISPY

So, was going to say that 2 tbs of Sesame Oil seemed a little heavy handed and then I read another review that said they made the same mistake I did. So, yeah... for whoever needs to read this: it's 2 *tsp* of sesame oil. Still a keeper "prep" meal. I'm surprised at all the people adding these to burritos though. They taste very "asiany" to me. Which is ok. I eat stirfry several times a week-- this just makes it a little faster.

For a stronger flavour - crumble tofu, marinate before cooking AND afterwards (when tofu cools). For an easy meal, this pairs well with rice, pan fried kimchi and scallions. I didn't have chile but it was still pretty good!

As for the crumbles--I found it easy to tear the tofu into thickish strips and cook it that way. Love those craggy surfaces--much better than a clean cut with a knife.

I made this the first time with firm (not extra firm) tofu --what I had on hand and it was great. Then I made it with extra. Not as good. Seemed dense and dry by comparison--even with the generous sauce. The firm tofu is somehow simultaneously crispy and luscious. I greatly preferred it this way. I have loved many of the recent BA tofu recipes. Really delicious! Keep 'em coming and thanks!

Question: Is it just me, or in the article does she crumble the tofu first and then cook it, and in the receipe, she cooks it and then crumbles it? Signed, confused

So good!

So delicious! I made this last night was so excited by how tasty it was. I thought the recipe couldn't get any better and then saw that Claire created it! I would die for spicy tofu crumbles from the Bon Appetite test kitchen (IWDFSTCFTBATK).

I cook for 30 vegans at a time and made them this tofu last week. Everyone loved it. In the time since, here are the ways I have seen them use the leftovers: with chili powder and fajita seasoning in a burrito (successful), with a tahini sauce and rice (successful), cold and dunked in fried chili oil on the way out the door (surprisingly successful), covered in nooch and ceasar dressing over a salad (successful), in a layer of lasagna (UNSUCCESSFUL) in green and red curry (most successful), in a pesto sandwich (successful) and a burger (successful), and reheated over a campfire (successful). Very versatile.

I first had fried tofu when I lived in CA. The secret to a perfect result is to freeze the extra firm tofu before (need I say thaw first) and then press it. Using a wok with peanut oil to fry it quickly with complete browning on all sides at once is much less time consuming. It also allows one to cut the tofu vs tearing into pieces and saves labor. Tofu prepared this way and be substituted for meat in most Chinese recipes as it retains texture. And the secret to that end-no loss of the deep fried texture- is in the freezing.

Extreme delish!

When I was vegetarian I cooked a lot of tofu. I still enjoy it! I also had a secret weapon, called TofuXpress. It was designed and created by my friend Marie Kraft. I highly recommend you or anyone else who cooks tofu to purchase one. It will really simplify your life and give you the texture you desire.

So tasty! I threw these on top of a burrito bowl and I was delighted. Will definitely make again!!

I threw the pieces (once crumbled and marinated) back into the same fry-pan on med-high for another 10 minutes. Made them crunchy!