Crispy Tofu Bites with Sriracha Dip

Crispy Tofu Bites with Sriracha Dip

Cornstarch-crusted tofu cubes fry up crackly-crisp outside, tender inside.

Total 50 min Makes 4 servings Calories 310/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

Allergens

Eggs, Soy, Sesame

Extra-firm tofu is pressed, tossed in a seasoned cornstarch coating, and pan-fried until deeply golden and crunchy on every side. A tangy sriracha-mayo dip comes together in minutes, making these bites a satisfying appetizer, snack, or plant-based addition to a rice bowl.

Ingredients

  • 1 block extra-firm tofu, pressed and cut into 1-inch cubes
  • 1/3 cup cornstarch
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons vegetable oil
  • 1/2 cup mayonnaise
  • 2 tablespoons sriracha sauce
  • 1 teaspoon rice vinegar
  • 1 teaspoon honey
  • 1 green onion, thinly sliced, for garnish
  • 1 teaspoon sesame seeds, for garnish

Method

  1. Wrap the tofu block in paper towels or a clean kitchen towel, set a heavy pan or plate on top, and press for 15 minutes to remove excess moisture.

  2. Cut the pressed tofu into 1-inch cubes and pat dry again with a towel.

  3. In a small bowl, whisk together the mayonnaise, sriracha, rice vinegar, and honey until smooth. Cover and refrigerate until ready to serve.

  4. In a large bowl, combine the cornstarch, garlic powder, onion powder, salt, and pepper. Add the tofu cubes and toss gently until evenly coated on all sides.

  5. Heat the vegetable oil in a 9-inch nonstick skillet over medium-high heat until shimmering.

  6. Arrange the tofu cubes in a single layer in the skillet, leaving space between pieces, and fry for 3 minutes per side, turning as each side becomes golden and crisp, about 12 minutes total.

  7. Transfer the crispy tofu to a paper-towel-lined plate to drain briefly.

  8. Plate the tofu bites and sprinkle with sliced green onion and sesame seeds. Serve immediately with the sriracha dip on the side.

Rate this recipe

★ 3.3 (1)

Crispy Tofu Bites with Sriracha Dip

Extra-firm tofu is pressed, tossed in a seasoned cornstarch coating, and pan-fried until deeply golden and crunchy on every side. A tangy sriracha-mayo dip comes together in minutes, making these bites a satisfying appetizer, snack, or plant-based addition to a rice bowl.

50 min 4 servings 310 cal

Ingredients

  • 1 block extra-firm tofu, pressed and cut into 1-inch cubes
  • 1/3 cup cornstarch
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons vegetable oil
  • 1/2 cup mayonnaise
  • 2 tablespoons sriracha sauce
  • 1 teaspoon rice vinegar
  • 1 teaspoon honey
  • 1 green onion, thinly sliced, for garnish
  • 1 teaspoon sesame seeds, for garnish

Method

  1. 1

    Wrap the tofu block in paper towels or a clean kitchen towel, set a heavy pan or plate on top, and press for 15 minutes to remove excess moisture.

  2. 2

    Cut the pressed tofu into 1-inch cubes and pat dry again with a towel.

  3. 3

    In a small bowl, whisk together the mayonnaise, sriracha, rice vinegar, and honey until smooth. Cover and refrigerate until ready to serve.

  4. 4

    In a large bowl, combine the cornstarch, garlic powder, onion powder, salt, and pepper. Add the tofu cubes and toss gently until evenly coated on all sides.

  5. 5

    Heat the vegetable oil in a 9-inch nonstick skillet over medium-high heat until shimmering.

  6. 6

    Arrange the tofu cubes in a single layer in the skillet, leaving space between pieces, and fry for 3 minutes per side, turning as each side becomes golden and crisp, about 12 minutes total.

  7. 7

    Transfer the crispy tofu to a paper-towel-lined plate to drain briefly.

  8. 8

    Plate the tofu bites and sprinkle with sliced green onion and sesame seeds. Serve immediately with the sriracha dip on the side.