'When I'm gone, erect a monument made of this crispy, fiery tofu rubble in my honor.'
These crumbles are just simply... better than all that. With just the right balance of crispiness and spongy-squishiness , plus a fiery, salty sauce, it's the most versatile, protein-heavy side/condiment/snack in my repertoire. I've made it almost every month for the past two years.Of course it helps that the method is so easy to execute.
See, in a pre-Spicy Tofu Crumbles world, I would pan-fry tofu by cutting it up, then tending to each delicate cube in the pan with an eagle eye. I used baby tongs, a fork, or even a to flip every cube from side to side... to side, to side, making sure no piece was left pale. It was a precious and ridiculous process that consumed too much of my precious and ridiculous time.
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