Sticky Baked Korean BBQ – Inspired Tofu Bites with Gochujang Ranch. Kinda like popcorn chicken, but SO. MUCH. BETTER. These little morsels of tofu are battered and baked until golden brown and crispy, slathered in the most delicious Korean inspired BBQ sauce, then baked again until they’re extra sticky-icky-good. Pair with my tangy Gochujang Ranch dressing, and you’ve got the most delicious appetizer or main dish that everyone is sure to love!

Sticky Baked Korean BBQ Tofu Bites with Gochujang Ranch

Warning : these Sticky Baked Korean BBQ Tofu Bites are seriously addictive. Once you start, you won’t be able to stop. The tofu is coated and baked until perfectly golden brown and crispy. Then, it’s tossed in the most delicious slightly-sweet, slightly-spicy, perfectly-salted, Korean inspired BBQ sauce (homemade, of course).

And it doesn’t stop there.

After the crispy tofu bites are tossed in the perfectly balanced Korean BBQ sauce, they’re baked again … in the sauce … making for extra sticky, extra delicious tofu! Make sure you also make the Gochujang Ranch for a one-way ticket to FLAVOR TOWN!

Grab a drink and let’s get to cookin’  the best Sticky Baked Korean BBQ Tofu Bites with Gochujang Ranch!

how to make perfect tofu 

Look, if you think you don’t like tofu, chances are you’re making it wrong. Here are my tips and tricks into turning that little white brick into the most delicious dish :

1. Not all tofu is created eqally. Know your tofu!!! There’s soft, silken, firm, and extra firm. Each density works well in different dishes. If you want tofu for stir frys, salads, and bowls … or for baking, frying, and grilling, then make sure you get firm or extra firm!
2. Press your tofu. Tofu is generally packed in water, and in many ways, it works like a sponge. If you don’t press the excess water out of it, then you can’t work new flavors into it. Pressing your tofu also ensures that it keeps its shape. Again, because it’s packed in water, if you don’t press it, then it’s more liked to fall appart in the cooking process. You can buy a tofu press, or just use this method like I do!
3. Consider marinating your tofu. In this recipe, we don’t marinate it because so much flavor is in the coating and sauce, but generally speaking, after you’ve pressed your tofu, consider marinating it for a few hours, up to a full day. Make sure you don’t marinate it in oil, though!!! As I mentioned above, tofu is usually packed in water … and we all know that oil and water don’t mix. If you use oil in your marinade, it’ll basically slip right off, so just skip it.
4. Make it more often, and learn as you go! Or read more about the different types of tofu and how to use it in different dishes, and they’re cooking methods. I really love this article! I promise, once you get the hang of cooking tofu, you’ll love it!

what can I serve these Sticky Baked Korean BBQ Tofu Bites with?

I think these Sticky Baked Korean BBQ Tofu Bites are the perfect appetizer or party snack, but you could pair them with white or brown rice for a delicious lunch or dinner, on top of you favorite salad, or alongside some rice noodles! The possibilities are endless!

i hope you love these Sticky Baked Korean BBQ Tofu Bites as much as I do!

If I’ve inspired you to try this recipe, make sure to snap a photo or video, share it on Instagram, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs! I love seeing all your recreations of my recipes!

Until next time, friends!

XOXO

5.0 from 19 reviews

Sticky Baked Korean BBQ Tofu Bites with Gochujang Ranch

 

Save Print

Prep time

30 mins

Cook time

30 mins

Total time

1 hour

 

Author: Ashley

Recipe type: Appetizer, Entree, Vegan

Cuisine: Asian-Inspired

Serves: 4-6 servings

Ingredients

TOFU BITES:

• 1 (16-ounce) extra firm block of tofu, drained and thoroughly pressed
• 1 - 1½ cups unsweetened non-dairy milk
• 1-2 cups all purpose flour
• 1-2 cups panko bread crumbs
• 1 tsp kosher salt
• 1 tsp Gochugaru chile flakes, optional
• ½ tsp fresh ground black pepper
• Cooking oil spray
• Sesame seeds, for serving
• Green onion, for serving

KOREAN BBQ SAUCE

• ¼ cup low sodium tamari or soy sauce
• ¼ cup low sodium vegetable broth
• ¼ cup Gochujang
• 2-3 TBS coconut sugar
• 6 cloves fresh garlic, minced
• 1 TBS fresh ginger, minced
• 2 TBS rice wine vinegar
• 1 TBS cornstarch mixed with 1 TBS water
• 1 TBS chili garlic sauce, optional
• 1 tsp toasted sesame oil
• 1 tsp fresh ground black pepper

GOCHUJANG RANCH

• ¼ cup vegan mayo
• 3 TBS unsweetened non-dairy milk
• 2 TBS fresh chives, minced
• 1 TBS rice wine vinegar
• 2 tsp gochujang sauce
• 1 tsp garlic powder
• 1 tsp ground ginger
• Salt and pepper to taste

Instructions

1. Preheat oven to 425°F
2. Using your hands, tear the pressed tofu into bite-sized pieces. Set aside.
3. Get your dredging station ready. In one bowl, add your non-dairy milk (starting with 1 cup). In a second bowl, add your flour (starting with 1 cup). In a third bowl, add panko bread crumbs (starting with 1 cup), salt, gochugaru flakes, and pepper. Mix to combine.
4. Toss the tofu bites in the flour, making sure that each piece is coated well. Using a slotted spoon or tongs, remove the pieces from the flour, making sure to shake off any excess flour. Place flour coated tofu pieces into the non-dairy milk. Using a separate slotted spoon or tongs, remove the pieces from the milk, shake of any excess liquid, and then toss into the seasoned panko bread crumbs. repeat until all the tofu pieces are coated.
5. Transfer the tofu bites onto a parchment paper lined baking tray and spray with a bit of oil. Bake on the middle rack of the oven until they're a light golden-brown and start to crisp around the edges, 12 to 15 minutes, flipping and spraying the other side with oil halfway through. Reduce the oven temperature to 350°F.
6. While your tofu bites are in the oven, get started on the Korean BBQ sauce.
7. In a large sauté pan over medium heat, add tamari, gochujang, coconut sugar, garlic, ginger, rice wine vinegar, cornstarch mixture, chili garlic sauce, toasted sesame oil, and black pepper. Whisk to combine and bring the sauce to a simmer. Reduce heat to low and simmer until it thickens and reduces in size about a third, about 5 to 7 minutes, whisking often.
8. Toss the baked tofu pieces with the sauce, ensuring each piece is thoroughly coated . Place the tofu bites back into the oven until caramelized and crispy, 6 to 10 minutes minutes.
9. While your tofu bites are in the oven for the second time, make the gochujang ranch. Combine all the ranch ingredients and whisk well. Taste and adjust seasonings.
10. Once the tofu bites are done baking, remove from the oven and sprinkle them with toasted sesame seeds and chopped fresh green onion. Let cool about 5 minutes before serving.
11. Serve alongside gochujang ranch.
12. ENJOY!

3.5.3251