1. 1

   Step 1

   Press 900 g extra firm tofu thoroughly to remove excess water, then pat dry with paper towels.

2. 2

   Step 2

   Crumble the dried tofu into small, bite-sized pieces into a large bowl.

3. 3

   Step 3

   In a pan, combine 1 EL ginger, 1 EL garlic, 60 ml soy sauce, 60 ml rice vinegar, 1 TL crushed red pepper, 120 ml water, 2 EL hoisin sauce, and 2 EL sesame oil.

4. 4

   Step 4

   Simmer the sauce mixture gently over medium heat for 5-10 minutes until it thickens slightly.

   Timer 10 min
5. 5

   Step 5

   Remove the sauce from the heat and let it cool down slightly.

6. 6

   Step 6

   Preheat your oven to 150°C and line a baking sheet with parchment paper.

7. 7

   Step 7

   Gradually add the cooled sauce to the crumbled tofu, tossing gently until uniformly coated.

8. 8

   Step 8

   Ensure there is no excess liquid pooling at the bottom of the bowl.

9. 9

   Step 9

   Spread the sauced tofu evenly onto the prepared baking sheet.

10. 10

    Step 10

    Bake the tofu for at least 20 minutes, turning it occasionally with a spatula to ensure even drying.

    Timer 20 min
11. 11

    Step 11

    Continue baking until the crumbles look dry and slightly crispy, being careful not to burn them.

12. 12

    Step 12

    Remove from the oven and serve immediately or store for later use.

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