Tofu “Chicken” Bites with Sriracha Chili Dipping Sauce

These tofu “chicken” bites with a sriracha dipping sauce are such an easy and delicious recipe, it will be your go-to recipe for weeknight dinners! It takes only 30 minutes to prepare, and is so crispy and flavourful. The dipping sauce is made with Lee Kum Kee Sriracha Chili Sauce, which adds sweetness and tang to this recipe!

I am so excited to be partnering with Lee Kum Kee and The Feedfeed to bring you this incredibly delicious recipe! It is simple to make, so delicious and nutritious. You can pick up all the ingredients you need for this recipe here.

Ingredients needed to make your tofu “chicken” bites

• Extra Firm Tofu. The main base for your tofu “nuggets”.
• Chickpea Flour. This will be one of the dry ingredients used when making your vegan egg batter.
• Cornstarch. I like adding in some cornstarch to the vegan egg batter because it helps make the tofu turn out even more crispy in the air fryer.
• All Purpose Flour. To help thicken the vegan egg batter.
• Water. This will be used to thin out the egg batter, making it truly resemble a real egg mixture.
• Spices. I used salt and pepper, turmeric, garlic, paprika, and dried parsley flakes.
• Breadcrumbs + spices. If you buy breadcrumbs that are already seasoned, you can skip the seasoning for this. Otherwise, you can use a mix of salt and pepper, dried parsley, oregano, garlic, and paprika.
• Vegan Mayonnaise. This will be the base for your dipping sauce.
• Lee Kum Kee Sriracha Chili Sauce. This is what truly gives all the flavour to the tofu bites. Sure, they are delicious and crispy on their own, but everything is so much better with a sauce. and this Sriracha Chili Sauce from Lee Kum Kee does not dissapoint. It’s got a perfect blend of sweet, tangy, and a little spicy. It also has such a smooth texture, making it perfect to mix in any recipe!
• Apple Cider Vinegar. Adds a nice little kick to the sauce!
• Garlic Powder + Paprika. I love adding garlic and paprika for added flavour and colour to the sauce.

Tips on making the best tofu bites with sriracha chili dipping sauce

• Press your tofu! Even if the tofu is extra firm, it still hold a lot of water. Pressing it can help reduce the water, in turn making it more crispy when you air fry it.
• Make sure the tofu pieces are coated with the vegan egg mixture on all sides. This will ensure that the breadcrumbs will stick to all corners of the tofu, making an extra crispy tofu nugget!
• Don’t be afraid to add some spice to your sauce! I know this recipe only calls for 1 1/2 tsp of Lee Kum Kee Sriracha Chili Sauce, but if you can handle the extra spice I recommend it! It has a delicious, spicy aftertaste that will have you craving more. I love a little spice to my food, so it was hard for me to control myself around this sauce!

How to store your vegan tofu “chicken” bites

You can place these tofu bites in an airtight container and keep them in the fridge for up to one week. For best results, reheat back in the oven at 350ºF for 5-10 minutes, or until warm and crispy.

Craving more?

• If you’re looking for more easy and delicious dinner recipes, you will fall in love with my Easy Vegan Mac and Cheese. Comes together in just 45 minutes and is such a perfect comfort meal.
• Looking to add more protein to your meals? This Sweet Potato Chickpea Buddha Bowl is exactly what you need! Packed with grains, veggies, and protein, making it the perfect easy dinner to whip up. Plus, it doubles as a delicious lunch for the next day!
• Want to switch up your regular dinner routine? Nothing beats these Easy Shredded Tofu Tacos. These take 45 minutes to make, and are easily customizable! You can use any veggie you’d like and top with cheese, cilantro, parsley, a fresh squeeze of lime, or whatever your heart desires!

Tofu “Chicken” Bites with Sriracha Chilli Dipping Sauce

Riri’s Recipes

These Tofu “Chicken” Bites with a Sriracha Chili Dipping Sauce will be your new favorite dinner recipe! They are incredibly easy to make, super crispy, and have so much flavor thanks to the sriracha chili sauce. It has an incredible tangy undertone, hints of garlic, some sweetness, and a fiery hot aftertaste.

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Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Course dinner, lunch

Cuisine American

Servings 3 servings

Ingredients

  

• 1 block extra firm tofu
• Olive oil spray

Vegan Egg Batter

• 1/3 cup chickpea flour
• 1 tablespoon cornstarch
• 2 tablespoons all purpose flour
• 1/2 cup water
• Kosher salt and freshly ground pepper to taste
• 1/2 teaspoon turmeric
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1/2 teaspoon dried parsley flakes

Breadcrumbs

• 3/4 cup unseasoned breadcrumbs
• salt and ground pepper, to taste
• 2 teaspoons dried parsley
• 1/2 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika

Sriracha Chili Dipping Sauce

• 1/4 cup vegan mayonnaise
• 1 1/2 teaspoons Lee Kum Kee Sriracha Chili Sauce
• 1 teaspoon apple cider vinegar
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika

Instructions

 

• Preheat an air fryer to 400ºF.
• Take tofu out of packaging, rinse, and place in a tofu press to drain excess water, about 10-20 minutes.
• While the tofu is being pressed, prepare the vegan egg batter. In a small bowl, whisk together the chickpea flour, cornstarch, all purpose flour, water, salt and pepper, turmeric, garlic powder, paprika, and parsley flakes until smooth. Set aside.
• In a second small bowl, combine breadcrumb mixture together and set aside.
• Slice the tofu into 1 inch slices lengthwise, cut it again in half, then cut horizontally to get small, rectangular tofu pieces.
• Dip the tofu bites in the vegan “egg” mixture, then coat tofu in breadcrumb mixture. Repeat for all tofu bites.
• Place tofu bites in your air fryer, spray with a generous amount of oil and cook for about 15 minutes or until golden brown, flipping the tofu bites every 5-10 minutes and spraying with more oil as needed.
• While the tofu bites are cooking, make the sriracha chili dipping sauce. Whisk together vegan mayonnaise, Lee Kum Kee Sriracha Chili sauce, apple cider vinegar, garlic powder, and paprika. Season to taste.
• Place the crispy baked tofu bites on a serving tray and serving with the sriracha chili dipping sauce.

Notes

How to store: place in an airtight container in the fridge for up to one week.

For best results, reheat back in the oven at 350ºF for 5-10 minutes, or until warm and crispy.

Keyword easy dinner recipes, healthy lunch ideas, vegan dinner recipes

**Disclosure: This post is sponsored by Lee Kum Kee. As always, all opinions are my own.**