Sticky Baked Korean BBQ Tofu Bites with Gochujang Ranch
Author: 
Recipe type: Appetizer, Entree, Vegan
Cuisine: Asian-Inspired
Prep time: 
Cook time: 
Total time: 
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!
Recipe by Eat Figs, Not Pigs at https://www.eatfigsnotpigs.com/sticky-baked-korean-bbq-tofu-bites-with-gochujang-ranch/