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Crispy Tofu with Sweet Chili Sauce

February 2, 2016 By Richa 42 Comments

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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.

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Vegan Crispy Tofu with Sweet Chili Sauce. Baked Crunchy Crispy Breaded Tofu Strips with Sweet chili dipping sauce. Vegan Appetizer Recipe for Super bowl Gameday | VeganRicha.com

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. 

Crispy Tofu with Sweet Chili Sauce. Crunchy Crispy Breaded Tofu Strips with Sweet chili dipping sauce. Vegan Appetizer Recipe for Super bowl Gameday | VeganRicha.com

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

Crispy Tofu with Sweet Chili Sauce. Crunchy Crispy Breaded Tofu Strips with Sweet chili dipping sauce. Vegan Appetizer Recipe for Super bowl Gameday | VeganRicha.com

Video:

Crispy Tofu with Sweet Chili Sauce. Cruncy Crispy Breaded Tofu Strips with Sweet chili dipping sauce. Vegan Appetizer Recipe for Super bowl Gameday | VeganRicha.com #glutenfree #veganricha #vegan
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5 from 8 votes

Crispy Tofu with Sweet Chili Sauce

Crispy Tofu with Sweet Chili Sauce. Baked Crunchy Crispy Breaded Tofu Strips with Sweet chili dipping sauce. Vegan Appetizer Recipe for Super bowl Gameday. Serve as apps, or over a salad or make a wrap.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Appetizer
Cuisine: fusion
Servings: 6 servings
Calories: 182kcal
Author: Vegan Richa

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

To make this Gluten-free: Use 1/4 cup rice flour and 2 to 4 tbsp starch to make batter thick enough that it stays on the tofu. Use gluten-free breadcrumbs or coarsely ground oats or flakes for the coating.
 
Nutrition is 1 of 6 serves

Nutrition

Nutrition Facts
Crispy Tofu with Sweet Chili Sauce
Amount Per Serving
Calories 182 Calories from Fat 18
% Daily Value*
Fat 2g3%
Sodium 682mg30%
Potassium 181mg5%
Carbohydrates 30g10%
Fiber 1g4%
Sugar 8g9%
Protein 8g16%
Vitamin C 2.6mg3%
Calcium 54mg5%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.

Crispy Tofu with Sweet Chili Sauce. Crunchy Crispy Breaded Tofu Strips with Sweet chili dipping sauce. Vegan Appetizer Recipe for Super bowl Gameday | VeganRicha.com #vegan #superbowl #recipe #tofu

Filed Under: Appetizer Recipes, Asian Vegan Recipes, gameday, main course, popular Tagged With: vegan, video



⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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  1. Jill says

    February 2, 2016 at 7:17 pm

    Thanks for another amazing recipe! How can I translate to gluten free?
    Just using cornstarch? Is there another option?
    Thanks so much!

    Reply
    • Richa says

      February 2, 2016 at 8:09 pm

      use 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.

      Reply
    • Alain says

      June 25, 2017 at 3:19 am

      I use corn flakes flour! Just grind them and season with salt, nutritiona yeast, garlic powder and they taste amazing

      Reply
  2. Aparna says

    February 3, 2016 at 5:43 am

    5 stars
    What did you do with the chili sauce and remaining ingredients under “Crispy Tofu?” Do those also get added to the batter?

    Reply
    • Richa says

      February 3, 2016 at 10:40 am

      You 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.

      Reply
  3. ewlake says

    February 3, 2016 at 7:02 am

    Sounds great! I don’t see any indication of how much water to use when making the batter with the flour?

    Reply
    • Richa says

      February 3, 2016 at 10:39 am

      1/2 cup or more . See the ingredients, its listed above breadcrumbs.

      Reply
  4. Christine (Run Plant Based) says

    February 3, 2016 at 2:15 pm

    This looks wonderful and fun, thanks! Adore the sweet and savory flavor combo and crunchy texture.

    Reply
  5. Alexandra says

    February 5, 2016 at 2:33 am

    5 stars
    Oh, great! Love this recipe! Thank you for sharing it!

    Reply
  6. liene says

    February 6, 2016 at 3:11 pm

    Hey, looks really jummy!
    Any idea how long does these stay crisp? Would like to make these ahead of time.

    Thanks.

    Reply
    • Richa says

      February 6, 2016 at 3:17 pm

      Hi 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.

      Reply
  7. Cindy says

    February 6, 2016 at 3:14 pm

    Hi, 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

    Reply
    • Richa says

      February 6, 2016 at 3:14 pm

      Cindy, 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.

      Reply
    • Jo says

      January 4, 2017 at 4:51 pm

      Cindy, 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/

      Reply
  8. Anjali @ Vegetarian Gastronomy says

    February 7, 2016 at 9:39 pm

    These look delicious Richa! I love crispy tofu anything!

    Reply
  9. Pasha says

    February 8, 2016 at 10:16 am

    The 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!!!

    Reply
    • Richa says

      February 8, 2016 at 10:46 am

      yeah. I was hoping It would be a high action game with how the Panthers have been through the season. 🙂

      Reply
  10. Harshita says

    March 7, 2016 at 9:10 am

    Hi Richa
    This is a wonderful recepie but how to avoid frying and still keep it crispy.

    Reply
    • Richa says

      March 7, 2016 at 10:20 am

      Hasrshita, 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.

      Reply
  11. Rizia says

    May 13, 2016 at 8:22 am

    Can i use coconut flour?

    Reply
    • Richa says

      May 13, 2016 at 10:48 am

      coconut flour burns really quickly, so if you are thinking of substituting it for breadcrumbs, it will not work.

      Reply
  12. leah says

    July 1, 2016 at 3:19 pm

    5 stars
    So 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

    Reply
  13. Diana says

    September 5, 2016 at 8:17 am

    Love 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.

    Reply
    • Richa says

      September 5, 2016 at 10:08 pm

      Is 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.

      Reply
  14. Bitter and Murky says

    September 5, 2016 at 3:34 pm

    5 stars
    Weird 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 🙂

    Reply
  15. Susan says

    May 28, 2017 at 9:55 pm

    5 stars
    Absolutely 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!

    Reply
  16. Debra says

    June 27, 2017 at 8:58 am

    This 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.

    Reply
    • Richa says

      June 27, 2017 at 11:53 pm

      the oil helps crisp and brown the crumbs. you can omit it.

      Reply
  17. Renee says

    March 1, 2018 at 7:29 am

    We 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?

    Reply
    • Richa says

      March 1, 2018 at 6:53 pm

      hmm, dont know. Try it i guess 🙂

      Reply
  18. Stephanie Diersing says

    June 5, 2018 at 3:24 pm

    5 stars
    ER 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!

    Reply
  19. Amy says

    February 26, 2020 at 7:34 am

    5 stars
    This 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!

    Reply
    • Richa says

      February 26, 2020 at 1:21 pm

      awesome

      Reply
  20. Lisa says

    August 9, 2020 at 12:19 pm

    5 stars
    This was so easy to make and so yummy! Will definitely make again. Thank you.

    Reply
    • Vegan Richa Support says

      August 10, 2020 at 8:03 am

      I’m so glad you enjoyed this, thanks for stopping by!

      Reply
  21. Susan says

    November 6, 2020 at 8:49 am

    For the crispy tofu ingredients it says
    1/2 tsp (0.5 tsp) garlic

    Is that garlic powder? Minced fresh garlic?

    Thanks!

    Reply
    • Richa says

      November 6, 2020 at 8:53 am

      Powder

      Reply
      • Susan says

        November 6, 2020 at 9:25 am

        Thank you!

        Reply
  22. Rachael says

    November 11, 2020 at 7:38 am

    5 stars
    These are amazing!! Cooking tofu at home has been a new thing for me this year and definitely has been a bit challenging, but this recipe is incredible without any modifications and is a keeper for sure. Thank you so much for sharing this.

    Reply
    • Vegan Richa Support says

      November 13, 2020 at 9:30 am

      Yay! so good to hear. thank YOU!!

      Reply

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Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

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