Spicy Korean Tofu Wings
These Spicy Korean Tofu Wings are coated in crisp breadcrumbs and a homemade mouthwatering spicy Korean-inspired sauce that is sweet and spicy. Perfect for a snack or appetizer for a party that everyone will love!
Servings: 12 tofu wings
Calories: 83kcal
Ingredients
- 14 oz block of extra firm tofu drained and pressed for 20 minutes
- ½ cup non-dairy milk unsweetened
- 1 cup bread crumbs plain (or you can also use Italian for some herb flavor)
Asian Sauce
- ¼ cup soy sauce
- 2 tablespoon maple syrup
- 2 tablespoon rice vinegar
- 1 tablespoon gochujang (Korean red pepper paste) (taste your sauce and add another ½ tablespoon or more if you like more heat)
- 1 tablespoon sesame oil
- 1 tablespoon water
- 2 cloves garlic, minced
- 1 teaspoon grated ginger or ginger paste
Optional Toppings
- finely diced green onions
- sesame seeds
- sweet chili sauce for dipping
Instructions
- After your tofu is drained and pressed, cut it into 10-12 strips, about 5 inches long.14 oz block of extra firm tofu
- Place your milk in one bowl, breadcrumbs in another, and a plate on the side. Using one hand dip the tofu into the milk and shake off excess. Using another hand dip it into the breadcrumbs and toss until fully coated.Set aside on a plate. Tip: Using different hands in this step keeps this much cleaner!½ cup non-dairy milk, 1 cup bread crumbs
- Air Fryer: Spread out your tofu wings evenly in the air fryer, so none are touching. (If your air fryer is too small, you may have to do two rounds). Air fry for 13-16 minutes at 400 F, until they are very golden brown. Check on them once or twice as they are cooking. Oven: Preheat oven to 400 F. Spread out tofu wings evenly on a parchment-lined baking sheet. Bake 20-25 minutes, flipping halfway, until they are very crisp and golden brown.
Asian Sauce
- While your tofu wings are cooking, make your sauce.In a small bowl, combine all your sauce ingredients and mix until well combined.¼ cup soy sauce, 2 tablespoon maple syrup, 2 tablespoon rice vinegar, 1 tablespoon gochujang (Korean red pepper paste), 1 tablespoon sesame oil, 2 cloves garlic, minced, 1 teaspoon grated ginger or ginger paste, 1 tablespoon water
- In a saucepan over medium heat, add your sauce. When it starts to bubble and simmer, stir it consistently until it's thickened to your liking. This takes about 3-4 minutes. Once thickened, remove from heat.
- Individually coat each tofu wing in the sauce. Shake off excess sauce.
- Serve the wings on a large plate and top with diced green onion and sesame seeds. Optional: Serve with some sweet chili sauce.
Notes
*These wings are best enjoyed right away. I do not recommend preparing them hours in advance for a party as they will become soggier over longer periods of time.
Other tips:
- I think these wings have a lot of flavor on their own, but feel free to add a sweet chili sauce for dipping if you want a sweet pairing with the spicier sauce.
- Adjust the amount of Gochujang to your liking. 1 tablespoon is just enough to give it a slight heat with each bite, but if you really like heat, consider adding 1.5 tablespoon (even 2!) Taste the sauce as you adjust it.
- I DO NOT recommend substituting out Gochujang with another chili paste as you will not get the same results.
- Get your tofu wings really crispy in the air fryer before adding the sauce.
Nutrition
Calories: 83kcal | Carbohydrates: 11g | Protein: 5g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 362mg | Potassium: 108mg | Fiber: 1g | Sugar: 3g | Vitamin A: 41IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg