Tofu “Chicken” Bites with Sriracha Chili Dipping Sauce (Edit recipe)

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.

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

30 minutes

15 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	234
Fat:	14 g
Carbohydrates:	20 g
Protein:	5 g
Cholesterol:	10 g
Sodium:	310 mg
Fiber:	2 g
Sugars:	2 g
Calculated per serving.

by Riri's Recipes

View original recipe

Serves: 4

Ingredients

1 whole Tofu, block, extra firm
1 pinch Extra Virgin Olive Oil, to spray on tofu bites

Vegan Egg Batter

0.333 cup Chickpea Flour
1 Tbsp Cornstarch
2 Tbsp All Purpose Flour
0.5 cup Water
1 pinch Salt and Pepper, to taste
0.5 tsp Turmeric
0.5 tsp Garlic Powder
0.25 tsp Paprika
0.5 tsp Dried Parsley

Breadcrumbs

0.75 cup Breadcrumbs, unseasoned
1 pinch Salt and Pepper, to taste
2 tsp Dried Parsley
0.5 tsp dried Oregano
0.5 tsp Garlic Powder
0.25 tsp Paprika

Sriracha Chili Dipping Sauce

0.25 cup Mayonnaise, vegan
1.5 tsp Lee Kum Kee Sriracha Chili Sauce (Vegan)
1 tsp Apple Cider Vinegar
0.25 tsp Garlic Powder
0.25 tsp Paprika

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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.