Tofu "Chicken" Bites with Sriracha Chilli Dipping Sauce
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.
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.