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

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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.**

PREP TIME

30 minutes

COOK TIME

15 minutes

INGREDIENTS

25

Serves: 4

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Ingredients

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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
  1. Preheat an air fryer to 400ºF.
  2. Take tofu out of packaging, rinse, and place in a tofu press to drain excess water, about 10-20 minutes.
  3. 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.
  4. In a second small bowl, combine breadcrumb mixture together and set aside.
  5. Slice the tofu into 1 inch slices lengthwise, cut it again in half, then cut horizontally to get small, rectangular tofu pieces.
  6. Dip the tofu bites in the vegan “egg” mixture, then coat tofu in breadcrumb mixture. Repeat for all tofu bites.
  7. 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.
  8. 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.
  9. 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.

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About This Recipe

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
Sugar Alcohol:0 g
Calculated per serving.
Coconut Free Dairy Free Pescetarian Plant Based Shellfish Free Side Dishes Sugar Alcohol Free Vegetarian

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