Crispy Tofu Bites with Dipping Sauce (Printable version)
Golden tofu cubes with a tangy, savory dipping sauce. A quick, easy vegan appetizer that's crispy, flavorful, and satisfying.
# Ingredient List:
→ Tofu
01 - 14 oz firm tofu
02 - 1 tsp salt
03 - 1/2 tsp black pepper
→ Coating
04 - 3 tbsp cornstarch
05 - 2 tbsp all-purpose flour or rice flour
06 - 1/2 tsp garlic powder
07 - 1/2 tsp smoked paprika
08 - 2 tbsp sesame seeds, optional
→ For Frying
09 - 4 tbsp vegetable oil
→ Dipping Sauce
10 - 3 tbsp soy sauce
11 - 1 tbsp rice vinegar
12 - 1 tbsp maple syrup or agave
13 - 1 tsp toasted sesame oil
14 - 1 tsp freshly grated ginger
15 - 1 tsp chili flakes, optional
16 - 1 tbsp finely chopped scallions
# How to Make It:
01 - Wrap the tofu block in a clean kitchen towel and place a heavy object on top. Let it press for 10 to 15 minutes to remove excess moisture.
02 - Cut the pressed tofu into 3/4 inch bite-sized cubes.
03 - In a bowl, toss tofu cubes with salt and black pepper.
04 - In a shallow dish, combine cornstarch, flour, garlic powder, smoked paprika, and sesame seeds.
05 - Roll each tofu cube in the coating mixture, ensuring all sides are evenly covered.
06 - Heat vegetable oil in a large skillet over medium-high heat.
07 - Add tofu cubes in a single layer and fry for 3 to 4 minutes per side until golden brown and crispy. Work in batches if necessary. Remove with tongs and drain on paper towels.
08 - Whisk together soy sauce, rice vinegar, maple syrup, sesame oil, ginger, chili flakes, and scallions in a small bowl until combined.
09 - Arrange crispy tofu bites on a serving plate and serve hot with dipping sauce on the side.
# Expert Suggestions:
01 -
- The double coating trick creates an incredibly satisfying crunch that even dedicated meat-eaters have been known to fight over at my dinner table.
- You can prepare the tofu and coating mixture ahead of time which makes this perfect for last-minute entertaining when guests drop by unexpectedly.
02 -
- Never skip the tofu pressing step or you'll end up with soggy cubes that spatter dangerously in hot oil - I learned this the hard way with oil burns on my forearms.
- If your first batch gets too dark too quickly, lower the heat for subsequent batches as the oil continues to heat up over time.
03 -
- For the absolute crispiest results, let the coated tofu sit uncovered in the refrigerator for 15 minutes before frying - this sets the coating and helps it adhere better during cooking.
- Keep fried batches warm in a 200°F oven while you finish the rest, but place them on a wire rack instead of a plate to maintain their crispness.