The other night I served several little appetizers for dinner, and this was one of them. I thought my kids would be all over this one, especially since I gave them each a little toothpick to pick up each piece of tofu. Fun! They thought this was only “okay”. Toby really liked it, though. I thought it was pretty good. I left out the hot sauce on the dipping sauce, so I guess it was just sweet?
Popcorn tofu bites with sweet-n-spicy dipping sauce
Makes 32-36 tofu bites
1 pound extra-firm tofu, pressed for about 2 hours, then cut into 32-36 1-inch cubes
1 tbsp olive oil
1 garlic clove, minced
1 tbsp soy sauce
3 tbsp vegetable broth [I use Better Than Bouillon No-Chicken Base]
1 tsp dried basil
1 whole clove
Mix everything in a shallow dish. Coat tofu cubes in marinade and let sit at least one hour [turning to coat all sides every once in awhile] or overnight in refrigerator.
1/2 cup panko
2 tbsp nutritional yeast
1 tsp smoked Spanish paprika [or substitute regular paprika]
Preheat oven to 400 degrees. Line a cookie sheet with parchment or foil and spray lightly with cooking spray. Mix breading ingredients in a shallow dish. Coat tofu cubes in breading, patting on extra on “bald” spots, and then place onto prepared cookie sheet.
Bake for 25 minutes, then gently flip and bake 25 more minutes. Serve with dipping sauce, below.
sweet-n-spicy dipping sauce:
1 inch piece of ginger, peeled and minced
2 large garlic cloves, minced
1 tbsp vegetable broth [I use Better Than Bouillon No-Chicken Base]
1/2 tsp Sriracha [or to taste. Start with less!]
1/4 cup scallions, chopped
1/4 cup rice wine vinegar
3 tbsp agave nectar
1 tsp miso
1 tsp sesame oil [Olive oil is a fine sub, but sesame is so much better]
Process everything in a mini food processor or Vitamix until smooth-ish. Dip tofu bites in sauce.