Helloooo my fellow herbies! Today I have a yummy little recipe for you that is super easy, contains less than ten ingredients, and is a scrumptious addition to your recipe collection. I have been a little bit addicted to gochujang lately, which is an amazing sweet and spicy Korean sauce that I just can’t get enough of. So I came up with some Spicy Korean Tofu Bites that utilities this amazing sauce. These little bites of deliciousness are the perfect amount of sweet and spicy and are perfect for topping your rice and Buddha bowls.
These Korean sauced tofu bites are made by coating tofu pieces with flour (GF or regular) and crushed rice chips.
Chips are perfect for using as a breading when you want a nice crispy coating. I have been trying out all different kinds of rice chips over the past year and my favorite brands are Lundberg and Beanfields. I’m a liiiitle bit partial to Lundberg because they are a local brand for me, and I am addicted to all their flavors, but Beanfields are just as delicious! Using rice chips like these makes this recipe gluten free, but you can really use any chips you like. I think rice chips just give the perfect crunch.
This sauce! OMG I could eat this sauce on everything! It is the perfect amount of spicy and sweet and I love it. You could use it on all kinds of dishes. Pour it over your rice bowls, slather it on a burger, or slather it on some fries. So good! Keep your other hot sauces people, because for me its gochujang for life!
Hope you guys love this recipe.
If you make it, take a pic and share on Instagram! Tag me @dorasdailydish.
Make it, eat it, enjoy!
- 1 Block of firm or extra firm tofu.
- 2 Cups Crushed Rice Chips. This will be about 4 cups whole chips. I used http://www.lundberg.com/product/sriracha-rice-chips/
- 1 Cup Flour, All Purpose or Gluten Free.
- ½ Cup Non Dairy Milk
- 3 Tbs Korean Sweet and Spicy Sauce called Gochujang. http://amzn.to/2kjXYgE
- 2 Tbs Soy Sauce or Tamari
- 2 tsp Maple Syrup
- 2 tsp Rice Vinegar
- 1 tsp Minced Garlic
- Preheat oven to 400 degrees Fahrenheit. Line a sheet pan with parchment paper.
- Place chips into a food processor and process until chips are finely ground. Place in a bowl.
- Cut tofu into bite sized square pieces.
- Place non dairy milk and flour into their own separate bowls. You should have 3 bowls, one with crushed chips, one with milk, one with flour.
- Dip tofu pieces into flour and toss until all sides are covered in flour.
- Next, dip tofu pieces into milk. This makes a "glue" for the chips.
- Place tofu into crushed chips and toss gently till coated.
- Place tofu pieces on parchment lined sheet pan.
- Bake for 15 minutes, then turn pieces and bake for 10 to 15 more minutes or until lightly browned and crispy.
- Place gochujang, soy, maple syrup, vinegar, and garlic in a bowl and whisk until combined.
- Pour over tofu bites and gently toss to cover.