These quick tofu crumbles make an excellent vegan meat substitute for ground pork or ground beef. Delicious on noodles, lettuce wraps or bowls.
Jump to:
What are tofu crumbles?
Tofu crumbles are a vegan meat substitute that is super versatile and easy to make.
Tofu crumbles are made from extra-firm tofu that is crumbled by hand into a ground beef-like texture, seasoned and cooked until crispy and chewy.
You can use tofu crumbles in recipes that call for ground beef or ground pork.
Thanks to the bland nature of tofu, you can season tofu crumbles in a variety of ways depending on the recipe:
Use Tex-Mex spices for vegan taco meat or chili, Asian style for noodles or lettuce wraps, Italian for pasta bolognese or a pizza topping.
Tofu is packed with protein and super healthy. The possibilities are endless!
Ingredients
This recipe is an Asian-style variation on tofu crumbles, however it is extremely flavorful and useful in dishes that go beyond Asian-inspired!
Tofu: A block of extra-firm tofu works best for this recipe. If you are new to tofu and unsure which type to buy, check out my post on tofu for beginners.
Vegetarian oyster sauce: This ingredient is so delicious it has become a staple in my pantry. I buy it at an Asian supermarket but it can also be found online or sometimes in the international food aisle of large supermarkets. It’s a key ingredient in my udon noodle stir fry, which is a super quick dinner recipe. It’s well worth tracking this ingredient down for quick and flavorful meals.
Soy sauce: I use Chinese light soy sauce. You can substitute tamari or Kikkoman.
Maple syrup: Vegetarian oyster sauce is quite salty so you’ll need some sugar to balance it out. I prefer maple but agave or granulated sugar should work too.
Rice vinegar: Again, to cut the saltiness and balance out the flavors a touch of acid in the form of rice vinegar. You can substitute any type of vinegar.
Chili crisp: I like everything to be spicy and chili crisp is so, so good! You can omit this if you don’t like spice or it doesn’t go well with your recipe. You can also substitute sriracha, sambal or red chili flakes.
Cornstarch: Cornstarch is the secret ingredient to make your tofu crumbles crispy. It also helps to thicken the sauce so that it clings to every nook and cranny of the tofu.
Oil: You can bake or airfry tofu crumbles but I like to fry them because it’s faster and the oil helps to carry the flavor and improves the juiciness of the tofu. Use a neutral-flavored oil such as canola or sunflower. I don't recommend olive oil for high heat frying.
How to make tofu crumbles
You can make these easy tofu crumbles in just 10 minutes. They’ll be ready to include in any recipe.
Prep: Start by prepping the tofu.
Remove it from its packaging and drain out the water. I personally do not waste time pressing my tofu. I don’t find that it makes a difference.
Squeeze the tofu strongly between your hands until you’ve removed most of the excess water.
Use your hands to crumble the tofu into bite-sized pieces into a large bowl. You can also mash it with a fork.
Sprinkle over the cornstarch and toss it with a spoon to cover the tofu in a light layer of cornstarch.
Fry: Heat the oil in a large pan over medium-high heat. Tofu sticks less to the pan when cooked over relatively high heat.
Add the tofu and spread it out into a single layer.
Allow to fry for a couple of minutes until beginning to brown, then stir it to allow to brown on the other side.
While the tofu is cooking, combine all the ingredients for the sauce in a small bowl.
Season: When the tofu is golden brown and crispy, turn the heat to low and pour in the sauce.
Stir continuously until the sauce is thickened and coating the tofu evenly.
It’s ready to use!
Substitutions and variations
Seasoning: As mentioned, you can season the tofu in a multitude of ways. I have a similar recipe for creamy vegan ramen that uses tofu crumbles in a soy-miso sauce. You can make vegan taco meat using the seasonings from that recipe. For smoky tofu crumbles, use liquid smoke or smoked paprika.
Vegetarian oyster sauce: Listen, I know a lot of people are going to ask what can be substituted for the vegetarian oyster sauce. Honestly, I don’t know! It’s thick, savory and umami. I don’t know of another ingredient that easily replicates it. I recommend tracking it down if you like noodles, stir fry or other Asian recipes. It’s versatile and well worth keeping in your pantry.
Ginger/garlic: To punch up the Asian flavor profile even more, fry off some minced garlic and ginger. I would add it after frying the tofu but before adding the sauce so that it doesn’t burn.
FAQs
I rarely press my tofu these days. Especially when I am not marinating it like in this recipe. Tofu doesn’t really absorb too much marinade and benefits more from being cooked in a sticky, flavorful sauce. I just squeeze it firmly between my hands over the sink to remove as much excess liquid as possible.
Yes, tofu crumbles can be frozen in a freezer bag or airtight container for up to 3 months.
Coat the tofu crumbles with cornstarch and drizzle or spray with a bit of oil. Transfer to the air fryer basket and fry at 375F for about 15 minutes, shaking the basket halfway.
Warm the sauce in a pan, then add the fried tofu and cook until the sauce is thickened and coats the tofu.
Coat the tofu crumbles with cornstarch and drizzle or spray with a bit of oil. Transfer to a baking sheet and bake at 400F for about 20 minutes, stirring the tofu halfway.
Warm the sauce in a pan, then add the fried tofu and cook until the sauce is thickened and coats the tofu.
Make ahead and storage tips
These tofu crumbles can be made ahead of time for a quick meal later or to add to your meal prep throughout the week.
Store the prepared tofu crumbles in a airtight container in the fridge for up to 4 days.
Freeze tofu crumbles in a freezer bag or airtight container for up to 3 months.
Tofu crumbles can be reheated in the microwave.
How to use tofu crumbles
These crispy tofu crumbles can be used in recipes that call for ground pork or ground beef.
I like them to top noodles like ramen or udon, in lettuce cups or to fill potstickers or gyoza.
You can also use them on Buddha bowls, rice bowls, in salads, nachos, tacos or burritos.
Tofu Crumbles
Ingredients
- 1 block (14 oz / 395 grams) extra-firm tofu
- 2 ½ - 3 tablespoons cornstarch
- 2 tablespoons neutral oil
- 2 tablespoons vegetarian oyster sauce
- 2 tablespoons maple syrup
- 1 tablespoon rice vinegar
- 2 teaspoons chili crisp
- 2 teaspoons soy sauce
Instructions
- Drain the tofu and use your hands to squeeze out as much water as possible. Crumble the tofu with your hands into bite-sized pieces into a large bowl. Sprinkle over the cornstarch and toss to coat the tofu.
- Heat the oil in a large non-stick pan over medium-high heat. Add the tofu in a single layer, stir to coat in oil then leave to fry on the first side until golden brown. Stir and toss to fry on the other side until golden brown and crispy.
- While the tofu fries, combine all the remaining ingredients in a small bowl.
- When the tofu is fried, reduce the heat to low and pour in the sauce. Stir continuously while the sauce thickens and coats the tofu.
Leave a Reply