Cashew Free Vegan Crispy Tofu Bites
Total time1 hr 5 min
Prep time15 min
Cook time20 min
4.5(27)
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Learn more →Ingredients
4 servings
For the tofu
- 1 block (14 oz) extra-firm tofu
- 3 tbsp cornstarch
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ¼ tsp salt
- ¼ tsp black pepper
- 3 tbsp neutral oil (such as avocado oil or canola oil), divided
For the glaze
- 3 tbsp tamari
- 1 tbsp maple syrup
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp fresh ginger, finely grated
- 1 tsp cornstarch
- 1 tbsp water
For serving
- 1 tsp sesame seeds (optional)
- 2 scallions, thinly sliced (optional)
Instructions
- 1
Drain the tofu and wrap it in 3–4 layers of paper towels. Set a heavy skillet or cutting board on top and press for 30 minutes, replacing the towels halfway through if they are saturated.
- 2
Unwrap the pressed tofu and cut it into 3/4-inch cubes. In a large bowl, whisk together the 3 tbsp cornstarch, garlic powder, smoked paprika, salt, and black pepper. Add the tofu cubes and toss until each piece is evenly coated.
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