Crispy Tofu Bites Dipping Sauce (Printable)
Golden tofu cubes with a savory Asian-inspired dipping sauce, perfect for easy snacking or appetizers.
# What You'll Need:
→ Tofu Bites
01 - 14 ounces firm tofu, pressed and cut into ¾-inch cubes
02 - 2 tablespoons cornstarch
03 - ½ teaspoon garlic powder
04 - ½ teaspoon smoked paprika
05 - ½ teaspoon salt
06 - ¼ teaspoon black pepper
07 - 3 tablespoons vegetable oil
→ 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
# How-To Steps:
01 - Pat tofu dry using paper towels and cut into even ¾-inch cubes.
02 - Mix cornstarch, garlic powder, smoked paprika, salt, and black pepper in a bowl. Toss tofu cubes in the mixture until fully coated.
03 - Warm vegetable oil in a large nonstick skillet over medium-high heat.
04 - Place tofu cubes in a single layer and fry for 2 to 3 minutes per side, turning to crisp all sides evenly. 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, accompanied by the dipping sauce.
# Expert Suggestions:
01 -
- They come together in under 40 minutes with pantry staples and actually taste incredible.
- Everyone eats them, whether they're vegan, omnivore, or just hungry—they don't feel like a compromise.
- The dipping sauce is balanced enough to make people ask for the recipe.
02 -
- Wet tofu will never crisp—it has to be truly dry, so press it for at least 15 minutes or wrap it in a clean kitchen towel and weight it down.
- Don't flip them too early or the coating will stick to the pan; give each side its full time to turn golden before you move them.
- The sauce tastes best at room temperature where you can taste all the layers; if it's hot, the flavors flatten.
03 -
- For extra crunch that lasts longer, do a double-coat: toss the tofu in cornstarch, then dip it in a thin slurry of cornstarch mixed with a splash of soy sauce before frying.
- If you don't have smoked paprika, regular paprika works fine, or skip it entirely and let the garlic shine—there's no one right way to season these.