Korean crispy tofu with Creamy Vegan Sriracha

This is it. I’ve finally discovered my favorite meal to make, and even more importantly favorite meal to eat. This tofu is so crispy it’s as if it’s been fried. The sauce is a little spicy and a little sweet, and the creamy vegan sriracha drizzled over is the perfect balance. I love having some steamed broccoli mixed in as well. It adds a nice soft texture alongside the crispy tofu. To me this bowl has everything. Protein from the tofu, carbs from the rice and you get your veggies.

Now, I can’t take total credit for this recipe. It is from the talented Eat Figs Not Pigs blog, however I adapted it slightly. I swapped out soy sauce for coconut aminos and I used sriracha instead of the Gochujang chili. The sauce the tofu bites are tossed in is essentially a homemade spin on the Korean bbq sauce, Gochujang. These bites are addicting, I warn you.

Korean Crispy Tofu with Creamy Vegan Sriracha

Prep Time 30 mins
Cook Time 30 mins
Course Main Course
Servings 4


Crispy Tofu

  • 1 Block Extra firm tofu drained and pressed
  • 1 ½ C Unsweetened non-dairy milk
  • 1 C All purpose flour
  • 1 C Panko crumbs
  • salt and pepper to taste

Korean bbq sauce

  • 3/4 C Coconut aminos
  • 1/4 C Ketchup
  • 1/2 C Coconut sugar
  • 4-6 cloves Garlic Minced
  • 1 Tbs Fresh ginger Grated
  • 2 Tbs Rice wine vinegar
  • 1 Tbs Cornstarch Mix with I Tbs water, set aside
  • 1 tsp Sesame oil
  • black pepper to taste

Creamy Sriracha

  • 1/4 C Vegan mayo
  • 3 Tbs Unsweetened non-dairy milk
  • 2 Tbs Green onion
  • 1 Tbs Rice wine vinegar
  • 1 Tbs Garlic powder
  • 1 Tbs Ground ginger
  • salt and pepper to taste


  • Preheat over to 425°
  • Cut tofu pieces in bite sized cubes
  • Get out 3 bowls or deep pans and add the non-dairy milk to one, the all purpose flour in the second and the Panko crumbs and salt and pepper the third.
  • Toss bites in flour ( I found it easiest to do about 5-6 at a time) and using a slotted spoon or tings remove and place in the milk. Using the spoon or tongs, transfer bites to the Panko crumbs and coat entirely. Place on parchment lines baking sheet and repeat process until all tofu bites are coated.
  • Spray bites with cooking oil and bake for 20 mins, flipping halfway thru.
  • While bites are baking begin the bbq sauce.

Korean bbq sauce

  • In a sauce pan on medium heat add the coconut aminos, ketchup, coconut sugar, garlic, ginger, vinegar, cornstarch mixture, sesame oil and pepper. Whisk to combine and bring to a low boil. After a few minutes reduce heat to a low simmer until sauce thickens, about 10 mins, whisking often.
  • Once the tofu bites are out of the over transfer to a large bowl and toss with the Korean bbq sauce and place them back into the oven for another 10 mins.
  • At this time you can begin to make the creamy sriracha

Creamy vegan sriracha

  • Combine all ingredients and whisk until fully incorporated.
  • Once the bites are finally out of the oven let them cool for a few minutes before serving. Top with sesame seed, green onions and creamy sriracha drizzle.
Keyword dinner, korean tofu, tofu

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