Sweet and Spicy Crispy Firecracker Tofu Wings – an addictive vegan appetizer that will leave you wanting more. This is a super easy and delicious Asian-inspired tofu recipe that’s perfect for game day, parties, movie nights, or any other occasion that calls for a mass-market snack.

Ingredients

  • 3 à soupe Sauce Sriracha

    • < li class=" wprm-recipe-ingredient" style="list-style-type : disque ;"> < span class="wprm-recipe -ingredients-amount">¼ cup (63.75 g) vinaigre blanc

  • 3 à soupe Sauce spicy
  • 2 ½ càc poudre d’ail
  • ½ – 1 TL Cayenne en poudre
  • ½ TL span> sel
  • 2 ½ – 3 à soupe sucre
  • ¾ cup (177.44 ml) eau
  • 2 cc < span class="wprm-recipe-ingredients-name">amidon de maïs You use the fécule de pomme de terre

    • Preparation

  • Preheat oven to 400℉
  • Prepare the sauce as well Add all the ingredients to a shallow saucepan. Heat the sauce over medium-high heat, stirring well to incorporate the cornstarch and sugar until well combined
  • Bring the mixture to a boil, the sauce will thicken slightly, keep beating.  Simmer for 1 minute, then turn off the heat, allow the sauce to cool so it thickens a bit more
  • In the meantime, slice the tofu if you haven’t already done so, and dip the strips into the sauce using tongs and spread on all sides.
  • Prepare the breadcrumbs, mix well and place in a shallow bowl
  • Dip the tofu slices in Pour the sauce into the breadcrumb mixture and brush again on all sides. Place on a baking tray covered with baking paper. Repeat for all tofu strips
  • Bake at 400℉ for 20-25 minutes or until crisp

    < li id="wprm-recipe-34405-step-0-7" class="wprm-recipe-instruction" style="list-style-type: decimal; ">

    Serve these strips with the remaining cracker sauce on the side, or add all the strips to the cracker pan and place to coat toss well, turning each piece with tongs to coat and cook together, serve immediately.

    • < li id="wprm-recipe-34405-step-0- 8 " class="wprm-recipe-instruction" style="list-style-type: decimal;">

    Serve with vegan ranch and top with Fr Garnish with spring onions or thinly sliced spring onions
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