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Spicy Tofu Crumbles

['1 pound extra-firm tofu, sliced 3/4 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']

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.
Heat vegetable oil in a large skillet, preferably cast iron. Cook tofu, turning once, until browned, 7–10 minutes total. Transfer to a plate and let cool.
Meanwhile, whisk chile, soy sauce, mirin, Sriracha, vinegar, sesame oil, and ginger in a medium bowl to combine.
Crumble tofu into small pieces and add to bowl; toss to combine.
Crumbles can be made 5 days ahead. Cover and chill.

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