This week, I’ll be posting a few recipes that are easy + delicious, and of course, perfect for sharing. Just in time for the BIG (football) game this Sunday! Starting the eats off with these Crunchy Tofu Bites – HOT & Garlicky MapleMustard. Those Frank’s bites are just GLOWING. AND the Garlicky MapleMustard ones…addictive – twice baked, super yum. What I like about this recipe is that if things get a little soggy, toss the bites back into the oven for a mess-free version (kid friendly too). The sauce will dry right into its crunchy coating. Makes for easy popping into the mouth without having to lick any fingers. Although there were enough for a party, these gems disappeared pretty quickly without much help.
These bite sized crunchy tofu pieces are perfect for sharing on game day, movie night, or as a snack all on their own. Toss in your favourite sauces + seasonings and enjoy!
- 350 g firm or extra firm organic tofu
- 1/2 cup arrowroot starch or organic cornstarch
- 4 tbsp Bob’s Red Mill egg replacer *mix with 9-11tbsp water (see notes)
- 1&1/2 cups panko bread crumbs or alternative – more as needed
- grapeseed oil
- 1/2 tsp sea salt
- 1/4 tsp pepper
Prepare the tofu by removing it from the packaging, wrapping it in a clean lint-free towel or paper towel, and placing an object heavy enough to press out any water (book(s) or grill weight works well). Leave it for 15-20mins.
Once pressed, cut the tofu into about 3/4inch cubes. Place the cut tofu into a bowl, drizzle with a bit of grapeseed oil, and gently toss to coat. Set aside.
In three small bowls, add the arrowroot starch to one with the sea salt + pepper, and the panko bread crumbs to another. In the last bowl, add the egg replacer with the water – stir and let rest 2mins. Stir again prior to use.
Preheat the oven to 400*F. Prepare a baking sheet with parchment paper.
Taking a few tofu cubes at a time, toss them first in the starch until coated. Be sure to remove any excess – I gently roll/toss the coated tofu pieces between my fingers to bump off any extra back into the bowl. *Dedicate one hand for the dry ingredients, the other for the wet.
Next, using the opposite hand, gently toss the tofu in the egg replacer – it will get increasingly more sticky as you make your way through the tofu pieces. Just add a little more water to the egg mixture to loosen it. Be sure the tofu pieces are evenly coated or the panko crumbs won’t stick.
Once coated in ‘egg’, toss the tofu into the panko crumbs until coated. Place the coated tofu onto the prepared baking sheet.
Repeat until all the tofu has been coated.
Bake in the oven, flipping halfway through, for 15-17mins.
Remove from the oven and toss in your favourite sauce(s) – I used Frank’s RedHot Sauce Original & a homemade Garlicky MapleMustar. *Serve immediately.
~ I like using the egg replacer as I find it can handle a good coating of the panko bread crumbs = very crunchy. The more water added, the looser the mixture will be – makes dipping the tofu easier, but doesn’t hold as much panko crumbs. The less water added, the thicker the mixture will be – good for holding more panko crumbs. With that being said, I would add at least 9tbsp of water for 4tbsp of egg replacer for this recipe. If you can’t find the egg replacer, you can use plant based milk. I would recommend using the arrowroot starch in that case as I find it ‘stickier’ once wet, more so than the corn starch.
~ If your tofu becomes soggy after serving, pop them back into the 400*F oven for about 10-15mins (flipping halfway through). They won’t be as crunchy, but they should crispen up and/or dry out – beats eating the soggy stuff!
~ If you want to add more seasoning to the tofu aside from coating once baked, I find dried ground spices work well when added to the starch, while fresh/dried herbs work well tossed in with the panko bread crumbs.
Simple flavourful sauce or marinade that can be whipped up quickly and added to your favourite protein dishes.
- 1&1/2 tbsp pure maple syrup
- 2 tbsp grainy old style mustard
- 1-2 large garlic clove, minced
- 2 tbsp aged white wine vinegar
- 1/4 tsp sea salt
- 1 tbsp grapeseed oil
Add all of the ingredients, but the oil, to a small bowl. Using either a handheld blender or whisk, slowly drizzle in the oil while blending/whisking. Once all of the oil has been added, blend for another 10sec or until thick.
Refrigerate for at least 30mins, or until ready to use.