These are super crunchy breaded tofu fingers dipped in a homemade creamy gochujang dipping sauce! A quick, easy, satisfying vegan and gluten-free appetizer or side dish any time of year.

What Makes This Recipe Great

An easy, air-fried breaded tofu recipe dunked in a sweet and spicy Korean gochujang dipping sauce. Perfectly crispy and crunchy with a gluten-free cornflake breading, this easy appetizer comes together in just 20 minutes! 

I love this recipe because it’s gluten-free, vegan, packed with protein, and super flavorful. Vegan really can have all the fun- and these breaded tofu fingers are here to prove it! Even better, for a spicy kick, I’ve included my creamy gochujang dipping sauce that adds even more flavor (and fun!). 

If you love tofu, I have so many recipes that you will love. Try my Braised Korean Tofu, this Vegan Pad Thai, or this Tofu Satay. All your favorite recipes with a vegan twist! 

Ingredients

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

• Tofu: I recommend using high-protein extra-firm tofu for the best texture.
• Milk: Use any kind of unsweetened, unflavored vegan milk you like.
• Cornstarch: To thicken up the batter and get the tofu extra crispy.
• Cornflakes: You can also use gluten-free breadcrumbs or panko breadcrumbs if not gluten-free.
• Spices: I season these tofu fingers with garlic powder, onion powder, smoked paprika, pepper, and salt.

Creamy Gochujang Dipping Sauce

The spicy and creamy gochujang 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 sauce that is made with fermented red pepper paste. It 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.

Step-by-Step 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 air fryer 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!

Serving Tips

• Serve as an appetizer with the dipping sauce or on top of a rice bowl for an easy entree. 

Storage Tips

• Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the air fryer to get them warm and crispy and serve with leftover gochujang dipping sauce. 

Recipe FAQs

More Delicious Tofu Recipes

Airfryer Hasselback Tofu

Korean Tofu Stew

Peanut Curry with Smoked Tofu

Tofu Stuffed Eggplant

If you make these crispy breaded 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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★★★★★

5 from 2 reviews

• Author: Remy
• Total Time: 20 minutes

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Description

These are super crunchy breaded tofu fingers dipped in a homemade creamy gochujang dipping sauce! A quick, easy, satisfying vegan and gluten-free appetizer or side dish any time of year.

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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)

Notes

Serving Tips

• Serve as an appetizer with the dipping sauce or on top of a rice bowl for an easy entree.

Storage Tips

• Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the air fryer to get them warm and crispy and serve with leftover gochujang dipping sauce.

• Prep Time: 5 minutes
• Cook Time: 13-18 minutes

Keywords: breaded tofu fingers, gochujang dipping sauce