Crispy Tofu with Sweet Chili Sauce. Baked Crunchy Crispy Breaded Tofu Strips with Sweet chili dipping sauce. Vegan Appetizer Recipe for Super bowl Gameday. How to make Crispy Tofu Fingers. Serve as appetizer, or over a salad or make a wrap.
One cannot have enough appetizers for gameday or any other event right! These Crispy crunchy strips of tofu are baked to the perfect crisp. Then served with a sweet spicy dipping sauce. Dip and coat those strips in the sauce really well and take a bite.
These vegan crispy Tofu Strips with the tangy Sweet chili dipping sauce are perfect to snack on. They also make a great addition to a salad. Chop up the strips and dress the salad generously with the sweet chili sauce. Or make them into a wrap with greens or crunchy lettuce and roasted veggies.
to make these soy-free use Chickpea flour Tofu and serve with buffalo sauce or other strong flavored dips
More appetizers from the blog
- Broccoli Balls with marinara
- Roasted Broccoli with Creamy Basil Dressing
- Jalapeno Popper Dip
- 40 Super bowl Recipes
Video:
Crispy Tofu with Sweet Chili Sauce
Ingredients
For the Crispy Tofu:
- 14 oz (396.89 g) firm tofu
- 1/2 cup (62.5 g) flour I use half white half wheat, as all wheat makes the batter taste too wheaty
- 1 1/2 tbsp (1.5 tbsp) or more Sriracha or hot chili sauce
- 1 tbsp soy sauce
- 1/2 tsp (0.5 tsp) garlic
- 1/4 tsp (0.25 tsp) black pepper
- 1/3 tsp (0.33 tsp) salt
- 1/2 tsp (0.5 tsp) sugar
- 1/2 cup (125 ml) or more water
- 1 cup (108 g) breadcrumbs
- 1/4 tsp (0.25 tsp) salt
For the Sweet chili sauce
- 1 1/2 tbsp (1.5 tbsp) soy sauce
- 1/4 cup (63.75 ml) rice vinegar
- 1/4 cup (62.5 ml) water
- 3 tbsp or more sugar
- 1 clove of garlic minced
- 1/4 tsp (0.25 tsp) garlic powder
- 1 1/2 tbsp (1.5 tbsp) or more asian chile sauce like sambal oelek
- 1/2 tsp (0.5 tsp) cornstarch or arrowroot starch
Instructions
- Press the tofu in kitchen towel or tofu press for a few minutes to remove excess moisture. Slice into strips. Preheat the oven to 400 degrees F / 200ºc.
- Prepare the breading station. In one bowl mix the ingredients from flour through water until well combined to make a just about thick batter. Add some more water if needed. In another shallow bowl place the breadcrumbs and mix in 1/4 tsp salt.
- Use one hand to dip the tofu strip in the batter to coat all sides. Tap to drop excess batter and transfer to breadcrumb bowl. Use the other hand to coat the strip with breadcrumbs and place on parchment lined baking sheet. Repeat for all strips. Spray oil on the strips and bake for 30 to 35 minutes or longer until crisp.
- Mix everything under the sweet chili sauce in a pan (while off heat). Heat over medium and bring to just about a boil. Carefully taste and adjust sweet, tang and spice. Take off heat and pour in serving bowl. Cool slightly and serve with the tofu strips. Dip the strips in the dipping sauce for 1 to 2 seconds to pick up enough sauce for each bite. There will be double dipping, so serve the sauce in individual bowls, or make a double batch if needed.
Video
Notes
Nutrition
Jill says
February 2, 2016 at 7:17 pmThanks for another amazing recipe! How can I translate to gluten free?
Just using cornstarch? Is there another option?
Thanks so much!
Richa says
February 2, 2016 at 8:09 pmuse any gluten-free flour blend or 1/4 cup rice flour and 1/4 cup starch, with gluten-free bread crumbs or coarsely ground oats or cornmeal.
Alain says
June 25, 2017 at 3:19 amI use corn flakes flour! Just grind them and season with salt, nutritiona yeast, garlic powder and they taste amazing
Aparna says
February 3, 2016 at 5:43 amWhat did you do with the chili sauce and remaining ingredients under “Crispy Tofu?” Do those also get added to the batter?
Richa says
February 3, 2016 at 10:40 amYou add all the ingredients from flour, sauce, spices, and water and make a batter. See the step where it says mix everything from flour through water to make a batter.
ewlake says
February 3, 2016 at 7:02 amSounds great! I don’t see any indication of how much water to use when making the batter with the flour?
Richa says
February 3, 2016 at 10:39 am1/2 cup or more . See the ingredients, its listed above breadcrumbs.
Christine (Run Plant Based) says
February 3, 2016 at 2:15 pmThis looks wonderful and fun, thanks! Adore the sweet and savory flavor combo and crunchy texture.
Alexandra says
February 5, 2016 at 2:33 amOh, great! Love this recipe! Thank you for sharing it!
liene says
February 6, 2016 at 3:11 pmHey, looks really jummy!
Any idea how long does these stay crisp? Would like to make these ahead of time.
Thanks.
Richa says
February 6, 2016 at 3:17 pmHi Liene, they stay crisp for a few hours. The moisture from the tofu will make the coating softer as it sits by the next day. You can prebake them for 15-20 mins and then bake them again before serving to crisp up the breadcrumb coating.
Cindy says
February 6, 2016 at 3:14 pmHi, I eat tofu just two times per month, Do you think tofu is bad for health? Is just that I read some articles on internet and said that is bad for the heart
Richa says
February 6, 2016 at 3:14 pmCindy, there are many studies about soy and most talk about the processed forms. I try to limit processed forms of soy like some fake meats, soy protein isolate which is in protein powders, other processed soy based sauces and soy cheeses. Edamame, Tempeh(which is fermented soybean patty), and traditionally made tofu are whole soy or less processed forms and we include them in our diet.
Jo says
January 4, 2017 at 4:51 pmCindy, if you need advice on nutrition I suggest you stay away from magazines and online news media (I say that as a physician). Dr Greger has well researched advice on nutritionfacts.org for free that you can trust. He has many short videos on the health benefits of soy such as: http://nutritionfacts.org/video/who-shouldnt-eat-soy/
and how mush soy is too much:
http://nutritionfacts.org/video/how-much-soy-is-too-much/
Anjali @ Vegetarian Gastronomy says
February 7, 2016 at 9:39 pmThese look delicious Richa! I love crispy tofu anything!
Pasha says
February 8, 2016 at 10:16 amThe best part of the ultra lame super bowl was the food. I made these and they were so awesome, and the dipping sauce was amazing!!!
Richa says
February 8, 2016 at 10:46 amyeah. I was hoping It would be a high action game with how the Panthers have been through the season. 🙂
Harshita says
March 7, 2016 at 9:10 amHi Richa
This is a wonderful recepie but how to avoid frying and still keep it crispy.
Richa says
March 7, 2016 at 10:20 amHasrshita, please read the recipe. The tofu strips are baked. I probably have like 1 or 2 recipes on the blog which are fried. Pretty much everything is baked.
Rizia says
May 13, 2016 at 8:22 amCan i use coconut flour?
Richa says
May 13, 2016 at 10:48 amcoconut flour burns really quickly, so if you are thinking of substituting it for breadcrumbs, it will not work.
leah says
July 1, 2016 at 3:19 pmSo tasty! I fried them (in coco oil) because I was in a hurry and in my oven they would take to long. Fantastic recipe still though, I’ve been looking for a recipe for a quick and delish fresh tofu dish for a while and this is it. I used matzo and ground chia instead of breadcrumbs because its what i had and surprisingly it worked! Thank you
Diana says
September 5, 2016 at 8:17 amLove all your recipes! You have made our lives so much tastier. One question, my husband can’t eat Asian chili sauce like sambal oelek, is there anything to substitute this ingredient with? Thank you for your time.
Richa says
September 5, 2016 at 10:08 pmIs there an ingredient that he cannot eat? Maybe make your own at home by substituting that ingredient. Any red chile peppers + vinegar + garlic should work.
Bitter and Murky says
September 5, 2016 at 3:34 pmWeird question but do you think millet flour would work for the ½ cup flour?
Or maybe chickpea flour?
I think that’s all I have in my kitchen right now 🙂
Susan says
May 28, 2017 at 9:55 pmAbsolutely delicious! I first steamed the tofu in the microwave to make it more sturdy for dipping in batter and crumbs, and instead of using a parchment-lined baking sheet I used a large iron skillet (I usually use my skillet for oven “frying”). HIGHLY RECOMMENDED!
Debra says
June 27, 2017 at 8:58 amThis recipe looks great and I am planning on making it. One question-why do you need to spray oil on the strips before baking? How do you think the tofu would turn out if I didn’t? Thanks! I’m making it this week.
Richa says
June 27, 2017 at 11:53 pmthe oil helps crisp and brown the crumbs. you can omit it.
Renee says
March 1, 2018 at 7:29 amWe need a packed cold lunch for a field trip. I know they won’t stay crisp, but do you think they would make for a good on the go snack?
Richa says
March 1, 2018 at 6:53 pmhmm, dont know. Try it i guess 🙂
Stephanie Diersing says
June 5, 2018 at 3:24 pmER MER GERHD! This is hands-down the best tofu recipe EVER! And that’s saying a lot because I’ve been vegetarian for 23 years! Even my picky eater son said I should make it more and my husband did a happy food dance. Thanks for sharing your gifts!
Amy says
February 26, 2020 at 7:34 amThis was fantastic. I made as an appetizer before ramen. I added more sugar to taste for the audience. I’ll be using this sauce for everything. The tofu came out super crispy. Thanks for the great recipe!
Richa says
February 26, 2020 at 1:21 pmawesome