Serving 1.5 cups

• 1 pound extra-firm tofu, sliced ¾ inch thick
• 2 tablespoons vegetable oil
• 1 Fresno chile, thinly sliced
• 3 tablespoons soy sauce
• 2 tablespoons mirin
• 2 tablespoons Sriracha or gochujang (Korean hot pepper paste)
• 2 tablespoons unseasoned rice vinegar
• 2 teaspoons toasted sesame oil
• 1 teaspoon finely grated fresh ginger

Step 1
Arrange tofu slices in a single layer on a paper towel–lined plate and cover with a few more paper towels. Press down firmly on tofu with your hands to expel excess liquid.

Step 2
Heat vegetable oil in a large skillet, preferably cast iron, over medium-high. Cook tofu, turning once, until browned, 7–10 minutes total. Transfer to a plate and let cool.

Step 3
Meanwhile, whisk chile, soy sauce, mirin, Sriracha, vinegar, sesame oil, and ginger in a medium bowl to combine.

Step 4
Crumble tofu into small pieces and add to bowl; toss to combine.