These are super crunchy tofu fingers dipped in a homemade creamy gochujang sauce for a satisfying vegan and gluten-free appetizer or side dish any time of year.

Ingredients for Crunchy Tofu Fingers

Here’s what you need to make these dunkable tofu fingers:

• Tofu. I recommend using high-protein extra-firm tofu for the best texture.
• Milk. Use any kind of unsweetened, unflavored milk you like.
• Cornstarch. To thicken up the batter.
• Cornflakes. You can also use gluten-free breadcrumbs.
• Spices. I season these tofu fingers with garlic powder, onion powder, smoked paprika, pepper, and salt.

Creamy Gochujang Dipping Sauce

The spicy and creamy dipping sauce is a must for these crunchy tofu bites. And it’s easy to make with:

• Tahini. This sesame seed paste adds a delicious nutty flavor to the sauce.
• Gochujang. This is a Korean fermented red pepper paste that adds some heat to your sauce.
• Vinegar. I use rice wine vinegar, but in a pinch, apple cider or white vinegar will also work.
• Maple syrup. you could also use agave or coconut sugar to add a touch of sweetness to your sauce.

Do I Need an Air Fryer?

If you don’t have an air fryer, don’t worry. You can also make these tofu fingers ina 400°F oven. Place them on a wire rack set over a baking sheet and roast until they’re golden and crispy all over, turning the fingers after 10 minutes.

More Delicious Tofu Recipes

• Airfryer Hasselback Tofu (vegan, gluten free)
• Braised Korean Tofu – Dubu Jorim / 두부조림 (vegan, gluten free)
• Tofu Satay (vegan, gluten free)

If you make these crunchy tofu fingers, be sure to let me know what you think with a comment below.

Crunchy Tofu Fingers with Creamy Gochujang Sauce (vegan, gluten free)

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• Author: Remy

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Description

These are the crunchiest, most flavor-packed tofu fingers with a creamy and nutty tahini-gochujang dipping sauce on the side.

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Ingredients

Units USM Scale 1x2x3x

Tofu Fingers

• 15 oz high protein extra firm tofu
• 1/4 cup plant milk (unsweetened, unflavoured)
• 1/4 cup cornstarch
• 1 cup crushed cornflakes or gluten free breadcrumbs
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 1/2 tsp salt
• spray cooking oil (I used avocado oil spray)

Creamy Gochujang Dipping Sauce

• 2 tbsp tahini
• 1 tbsp gochujang, Korean red pepper paste
• 2 tsp rice wine vinegar
• 1 tsp maple syrup
• 1/4 cup warm water

Other (optional)

• scallions, for garnish
• toasted sesame seeds, for garnish

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Instructions

1. Start by preparing your tofu. Pat it dry using a kitchen towel and cut it into strips (I cut my tofu block into about 12 sticks total).
2. Next prepare 3 shallow and wide bowls or plates. Place the cornstarch in one, the plant milk in the second and in the third, the cornflakes and all remaining seasonings. Use a spatula or spoon to mix together the cornflake mixture.
3. To batter your tofu, start by coating it in cornstarch. Next, dip it into the milk and finally, drop it into your cornflake mixture until fully coated. Repeat with all remaining tofu sticks and set aside on a half sheet tray and spritz with spray cooking oil.
4. Fry in the airfryer for 8 minutes at 370F or bake in the oven at 375F for 8-10 minutes on one side, flip and bake for another 5-8 minutes or until the tofu fingers are golden brown and crispy.
5. Whisk up all of your gochujang sauce ingredients, adding more or less water to adjust the consistency and then garnish your tofu sticks with sliced green onion and toasted sesame seeds if desired. Enjoy immediately!

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A post shared by Remy Morimoto Park | Vegan (@veggiekins)