Nori-Wrapped Crispy Tofu Bites with Dipping Sauce
This is a must-try appetizer. Not a big fan of tofu? This recipe just might change your mind! Nori-Wrapped Crispy Tofu Bites with Dipping Sauce is a big crowd-pleaser that has the total slammin’ crunch factor and vibes with so many different dipping sauces. Give it a try, it’s a real gem!
Ingredients
Organize ingredients – extra firm tofu, nori sheets, cornstarch, peanut oil (not shown), scallions, cilantro (also not photographed), ginger, garlic, dark brown sugar, Sriracha, Worcestershire, gluten free soy sauce, and rice wine vinegar.
Making the Sauce
Mix ginger, garlic, brown sugar, Sriracha, Worcestershire, gf soy sauce and rice wine vinegar together in a medium sized bowl. Transfer sauce to small pot or pan and simmer for 3-5 minutes, until sauce has thickened and sugar has dissolved. Set aside and reheat when ready to serve tofu.
Prepping and Wrapping the Tofu
Cut block of tofu in half vertically and wrap in paper towels to remove as much liquid as possible. You may need to do this 2-3 times! Cut nori sheets to size of width of the tofu block and wrap each half of tofu with nori. The nori will stick to itself, no water or egg wash needed. Slice wrapped tofu log into squares, using a serrated knife.
Seasoning and Dredging the Cornstarch
Place cornstarch on a large plate and season with kosher salt and ground pepper. Mix together with a fork or your hands. Then dredge tofu squares in cornstarch, covering all sides.
Crisping the Tofu
Heat oil in a large pan over medium-high heat. Carefully place the tofu into the oil and cook until both sides are browned and crispy, approximately 5 mins on first side. Flip tofu and cook until browned on the other side, approximately another 2-3 mins. Total cooking time is 7- 8 mins.
Nori-Wrapped Crispy Tofu Bites with Dipping Sauce
Arrange tofu squares on a platter and drizzle with sauce, scallions and cilantro. Serve any extra sauce on the side in a dipping bowl.
Nori-Wrapped Crispy Tofu Bites with Dipping Sauce
Ingredients
Tofu
- 1 block tofu 12oz, firm or extra firm
- 2 sheets Nori cut vertically to fit the length of the tofu block
- 1/2 cup cornstarch
- 1/4 teaspoon each of kosher salt and ground pepper to season the cornstarch
- 1/2 cup peanut oil
- 1-2 scallions top ends trimmed and cut into rounds for garnish
- 1 tablespoon cilantro leaves rough chopped for garnish, optional
Sauce
- 2 teaspoons fresh ginger grated or minced (2 cubes of Trader Joe’s frozen ginger can be used)
- 2 cloves garlic minced or grated
- 2 teaspoons dark brown sugar more for a sweeter sauce
- 1/2 teaspoon Sriracha adjust according to preferred level of spice
- 1 1/2 tablespoons Worcestershire sauce
- 1/4 cup gluten free soy sauce I use San-J
- 1/4 cup rice wine vinegar (red wine vinegar can also be used)
Instructions
Sauce
- Mix ginger, garlic, brown sugar, Sriracha, Worcestershire, gf soy sauce and rice wine vinegar together in a medium sized bowl. Transfer sauce to small pot or pan and simmer for 3-5 minutes, until sauce has thickened and sugar has dissolved. Set aside and reheat when ready to serve tofu.
Tofu
- Cut block of tofu in half vertically and wrap in paper towels to remove as much liquid as possible. You may need to do this 2-3 times!
- Then wrap each half of tofu with nori. The nori will stick to itself, no water or egg wash needed.
- Place cornstarch on a large plate and season with kosher salt and ground pepper. Mix together with a fork or your hands. Then dredge tofu squares in cornstarch, covering all sides.
- Heat oil in a large pan over medium high heat. While oil is heating, slice wrapped tofu log into squares using a serrated knife. Once oil is hot (but not smoking), carefully place the tofu squares into the oil and cook until both sides are browned and crispy, approximately 5 mins on first side and then flip and cook until browned on the other side, approximately another 2-3 mins, Total cooking time is 7 – 8 mins.
- Arrange tofu squares on a platter and drizzle with sauce, scallions and cilantro. Serve any extra sauce on the side in a dipping bowl.
Notes
Recipe from Veganbunnyelle on Instagram and also found online at Vegan Bunny Chef.
If you like this recipe, you may also like these GFchow recipes. Crispy Tofu with Maple-Soy Glaze, Saucy Crunchy Cauliflower Florets, and Orange Glazed Crispy Tofu and Broccoli.
GLUTEN FREE DISCLAIMER
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
