Hot Honey Tofu
A delicious and crispy tofu dish coated in a sweet and spicy vegan hot honey sauce, perfect for any meal.
Ingredients
Tofu and Coating
- 2 blocks super firm or extra firm tofu 1 block is 16 ounces
- 3/4 cup cornstarch For crispy coating
- 3/4 cup non-dairy milk
- 3/4 cup breadcrumbs
- 3/4 cup crushed cornflakes
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons garlic powder
- 3/4 teaspoon paprika
- 1/4 teaspoon black pepper
Sauce
- 1 cup vegan hot honey Plus more to serve if desired
- 2 tablespoons Frank's Red Hot For extra kick
- 1 teaspoon extra virgin olive oil Optional, for added richness
Instructions
Preparation
- Preheat your oven or air fryer to 400°F. Line a baking sheet with parchment paper.
- In a shallow bowl, pour in the cornstarch and set it aside.
- In another shallow bowl, pour in the non-dairy milk and keep it ready.
- In a third shallow bowl, mix together the breadcrumbs, crushed cornflakes, salt, garlic powder, paprika, and black pepper.
- Slice each block of tofu into 12 rectangles.
Coating
- Coat each piece of tofu in cornstarch, shake off excess.
- Dip tofu into non-dairy milk.
- Dredge each piece in breadcrumb mixture, pressing gently to adhere.
- Arrange the coated tofu pieces on the lined baking sheet.
Baking
- Bake for 30 minutes or air fry for 15 minutes, flipping halfway through.
- While the tofu is baking, whisk together the vegan hot honey and Frank's Red Hot in a medium bowl.
- If desired, add olive oil for extra richness.
- Once baking is done, coat each tofu strip with the hot honey sauce.
- Return coated tofu to the oven for another 20 minutes or air fry for 10 minutes.
Serving
- Serve warm, drizzling on more hot honey if desired.
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Notes
To ensure extra crispiness, press the tofu to remove moisture before cooking. Store leftovers in an airtight container in the fridge for 3-4 days.