tofu 2

Last Saturday it was once again time for the Seoul vegan Potluck. Although I am not a vegan or even a veggie, I still love to go. Mainly because there is always a large table filled with free food for all to enjoy. I also enjoy making lots of delicious delights and being told how wonderful they are. This time I decided to take these crunchy spicy tofu bites. They are a new and improved version of the BBQ tofu wings that I made a few months ago. These ones are 100% vegan friendly if made with the balsamic vinegar or vegan Worcestershire sauce. They went down a storm at the potluck and I’m sure I will be making them again for dinner some time soon with the vast supply of tofu I keep in my freezer.


2 blocks of Tofu (squeezed, frozen, then defrosted)

4 tablespoons of Mexican seasoning (you can buy a giant bag at i-Herb for about $8)

2 tablespoons of sweet chili sauce

1 tablespoon of Worcestershire sauce or balsamic vinegar

1 tablespoon of soy sauce

200ml of soy milk

100g of flour

100g of nutritional yeast (i-Herb)

150g of  breadcrumbs (every Korean supermarket sells them 빵가루)

200ml of soy bean oil for frying


The tofu needs to be prepared in advance. Buy your blocks, pour away the water, and then put them on a plate. Top them with a board and put something heavy on top for a few hours. You may need to pour away the water every hour or so. Once they have been sufficiently dehydrated wrap them in cling film and put them in the freezer. They need to freeze at least overnight but you can leave them in there as long as you like. Take it out the day you want to use it and let it defrost. You will notice that the tofu has now become much firmer and spongier. Squeeze out as much extra water as you can. Then cut the blocks into chunks.

Mix together the Mexican seasoning, Worcestershire sauce , sweet chili sauce, soy sauce, and a tablespoon or two of the soy milk until it makes a paste. Toss the tofu chunks in the sauce and leave to marinate for an hour or so in a container in the fridge.

Put the breadcrumbs and the nutritional yeast into a large bowl and mix. Place the flour in a second bowl and pour the remaining soy milk into a third bowl. First roll the tofu chunks in the flour, then dip them into the soy milk and finally roll them in the breadcrumb and yeast mixture making sure they are evenly coated. In a frying pan pour in enough oil to cover the bottom of the pan, then keep on a low to medium heat. Cook the chunks in batches, cooking for a few minutes on each side until they are golden brown. Remove them from the pan when they are done and place on a piece of kitchen towel to remove excess oil. Repeat until all your tofu bites are cooked. Serve with with the dip of your choice and enjoy. Voilà a cheap and easy tofu-rific treat.



0 comments on “Crunchy Spicy Tofu Bites”

  1. A question:are the soy milk and nutritional yeast necessary? (I am not a vegetarian) What can I substitute instead of these ingredients do ya think?

    • Hi Una
      You can use regular milk instead of soy, I always do if I am just making it for myself. The nutritional yeast has it’s own kind of cheesy flavor which is really nice, but you could just use panko crumbs and a bit of powdered Parmesan instead. Just use whatever you have on hand to make a crunchy coating, oats or ground nuts might work well too x

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