Crispy Tofu Bites Dipping Sauce (Printable version)

Golden, crunchy tofu cubes served alongside a rich, tangy dipping sauce perfect for sharing.

# What You'll Need:

→ Tofu Bites

01 - 14 oz firm tofu, pressed and cut into 0.8-inch cubes
02 - 2 tablespoons cornstarch
03 - 1/2 teaspoon garlic powder
04 - 1/2 teaspoon smoked paprika
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon black pepper
07 - 3 tablespoons vegetable oil, for frying

→ Dipping Sauce

08 - 3 tablespoons soy sauce
09 - 2 tablespoons rice vinegar
10 - 1 tablespoon maple syrup or honey
11 - 1 teaspoon toasted sesame oil
12 - 1 clove garlic, minced
13 - 1 teaspoon fresh ginger, grated
14 - 1 teaspoon chili flakes (optional)
15 - 1 tablespoon finely chopped scallions

# Directions:

01 - Pat tofu dry with paper towels and cut into uniform cubes approximately 0.8 inches in size.
02 - Combine cornstarch, garlic powder, smoked paprika, salt, and black pepper in a bowl. Toss tofu cubes until evenly coated with the seasoning mixture.
03 - Heat vegetable oil in a large nonstick skillet over medium-high heat until shimmering.
04 - Place tofu cubes in a single layer and fry for 2 to 3 minutes per side until all sides are golden and crisp. Remove and drain on paper towels.
05 - Whisk together soy sauce, rice vinegar, maple syrup or honey, toasted sesame oil, minced garlic, grated ginger, chili flakes, and scallions in a small bowl.
06 - Serve the crispy tofu bites hot alongside the dipping sauce.

# Expert advice:

01 -
  • The coating gets incredibly crispy without deep frying, so you get all the crunch without the guilt.
  • The dipping sauce is tangy, sweet, and just spicy enough to make you reach for one more piece.
  • It comes together fast enough for a weeknight snack but looks impressive enough for guests.
02 -
  • Dont skip pressing the tofu, or it will steam instead of crisp up in the pan.
  • Make sure the oil is hot before adding the tofu, otherwise the coating will get soggy instead of golden.
  • Turn the cubes gently so the coating stays intact and doesnt flake off into the oil.
03 -
  • Double coating the tofu in cornstarch gives you an even thicker, crunchier crust if you love extra texture.
  • Let the fried tofu rest on a wire rack instead of paper towels to keep the bottom from getting soggy.
  • Make the dipping sauce a few hours ahead so the flavors have time to meld together beautifully.

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