Crispy Tofu Crumbles
Adapted with thanks from Jenny Rosenstrach’s recipe in Dinner: A Love Story. Crumble it, crisp it, glaze it. Fifteen seconds of hands-on work and the oven does the rest.
What you need
- One 14–15 oz block firm or extra-firm tofu
- 3 tbsp neutral oil — vegetable or grapeseed
- 1 tbsp cornstarch
- 3 tbsp Tamarind Heads Medium
- Optional: cayenne, smoked paprika, turmeric, cumin
Press it
Halve the block horizontally into two slabs. Wrap in paper towels, lay flat on a sheet pan, and weigh it down with a cast-iron skillet or a few pantry cans. Thirty minutes.
Crumble it
Heat the oven to 425°F. Unwrap the slabs and break them apart with your hands into ragged, uneven pieces, that’s where the crisp edges come from.
Toss and bake
Coat the crumbles in oil, cornstarch, and any spices. Spread them on a parchment-lined sheet and bake about 20 minutes, until golden and sizzling. Keep the bowl and wipe it out to set aside.
Glaze it
Slide the hot crumbles back into the bowl and turn them through the sauce until every piece is coated. The tamarind catches the heat and goes glossy without softening the crunch.
Rolled into summer rolls with vermicelli, avocado, and cabbage. Piled into buns sloppy-joe style under a heap of slaw. Spooned over rice with pickled onions, yogurt, and mint. Or straight off the pan, standing at the counter.
What makes it different
Tamarind, not tomato
Almost every BBQ sauce starts with tomatoes and vinegar. Ours starts with tamarind.
sofi Gold, blind tasted
Gold winner, Barbecue Sauce — Specialty Food Association sofi Awards, judged blind (2024).
Six ingredients
Vegan, gluten-free, no preservatives, no corn syrup. Contains sesame.
From people who cooked with it
Tell us where to find you
We make in small batches, so flavors sell out. Leave your email and we’ll tell you the moment Medium is back — plus the occasional recipe worth your time. No noise.
