Indulge in crispy air fry or baked tofu fries with a spicy sriracha dipping sauce as a snack or satisfying side. The duo is the perfect combination of crunch and heat.
These panko-encrusted tofu fries are a full-flavored, nutritionally sound French fry alternative. Unlike regular fries, tofu fries aren’t greasy. Say goodbye to empty carbs and hello to crispy sticks of plant-based protein! The fries are crunchy on the outside and soft on the inside, you get a lovely nuttiness from the peanut sauce marinade, and that nuttiness with the sriracha dipping sauce is phenomenal.
Don’t you love snacks that feel super special? Taking a little extra time to prepare something nice for yourself is one of the best forms of self-care. With that comes the opportunity to sit back, relax and indulge. That said, you can totally enjoy baked tofu fries as a side, too: black bean burgers and tofu fries would be an AMAZING weeknight dinner.
Why You’ll Love Baked Tofu Fries
Crispy sticks of goodness are enough to make mouths water, but there are many reasons you’ll love baked tofu fries. They are:
- Easy and quick to prepare – The recipe takes 40 minutes. This includes preparation and cooking time, which is primarily inactive. Seriously the most challenging part of this recipe is the anticipation.
- Protein-packed – Each serving of baked tofu fries has 12 grams of protein. Tofu is one of the few complete vegan proteins, so it is a nutritious addition to any diet.
- Complexly flavored – Tofu has no specific flavor. However, the marinade gives it a nutty, sweet, salty, savory taste. The rich creaminess of the dipping sauce accompanies all that flavor.
- Portable – Baked tofu fries are easy to take on the go. Pop a few in your lunchbox or snack bag to enjoy later. They travel well and taste as good at room temperature as they do straight out of the oven.
Baked Tofu Fries Ingredients Notes
- Tofu: Extra firm tofu yields fries with the best texture.
- Panko: Panko breadcrumbs mean fries with a crunch that won’t quit! Panko stays crispy much longer than other breadcrumb coatings.
- Peanut sauce: Your favorite store-bought peanut sauce isn’t just for spring rolls or noodles. It doubles as a marinade.
- Sriracha: The garlic chili sauce adds another layer of flavor accompanied by a satisfying heat.
- Mayonnaise: Mayo serves as the base for the dipping sauce. The result is similar to aioli when combined with sriracha and a little lemon juice.
(Scroll down to the bottom for the printable recipe card with exact measurements and instructions.)
How to Make Baked Tofu Fries
- Drain: Remove the tofu from the package and drain it. It is also a good idea to pat the tofu dry with a paper towel to remove excess moisture. Press the tofu to take moisture removal to the next level.The objective of pressing tofu is to apply a steady weight to the block to remove as much moisture as possible. To do this, sandwich the tofu block between paper towels, top it with a cutting board, then put something heavy on top of the board like a cast iron skillet, Dutch oven, or a few cans. Let it sit for 30 minutes, and boom, you have pressed tofu that will make even crispier baked tofu fries.
- Slice: Cut the tofu block in half, then cut each half into 5-6 slices.
- Coat: Working in two batches, coat the tofu slices with peanut sauce. Add the fries and sauce to a zipper bag, massage, and repeat.
- Marinate: Pop the tofu in the fridge and leave it to marinate for at least 15 minutes. Preheat the oven as the tofu marinates. The last thing you want to do is put tofu fries into a cold oven.
- Bread: Cover each slice of tofu in panko, then arrange in a single layer onto a parchment-lined baking sheet. Work with one fry at a time for a nice, even breading, and don’t arrange them close together. Otherwise, the panko will take longer to crisp up.
- Bake: Bake the fries until golden and crispy. As they bake, whip up the dipping sauce so you can enjoy them fresh out of the oven!
How to Make Sriracha Sauce
To make the sriracha cream sauce, simply combine all of the ingredients in the recipe in a small bowl and whisk to combine.
How to Make Air Fryer Tofu Fries
Tofu fries can easily be made in an air fryer. Simply follow steps 1-5 in the recipe card for preparing the tofu fries, then follow these directions.
- Preheat air fryer to 400° F.
- Add the panko to a large bowl and dredge each tofu fry.
- Place each dredged tofu into an aluminum or parchment lined air fryer where each tofu stick has spacing between each other.
- Air fry for 10-12 minutes, flipping half way through and until the panko is a nice golden brown.
Variations, Substitutions & Cooking Tips
Go vegan – Swap regular mayo for vegan mayonnaise. Also, check to ensure that the store-bought peanut sauce selected is vegan.
Make gluten-free fries – To make gluten-free baked tofu fries, use gluten-free panko and check the labels on your tofu, peanut sauce, mayonnaise, and sriracha before using.
Up the crispness – To promote even crispness, bake them on an oven-safe wire rack placed over a baking rack. This prevents the baked tofu fries from lying flush against the sheet pan, which can trap moisture. By elevating them, you also create better air circulation, so the fries cook more evenly. If you use a wire rack, still line the baking sheet with parchment (or foil) for easy cleanup. It will catch any crumbs.
Switch up the Sauce – Dip or dunk with any sauce or condiment that you prefer. Here are a few dipping sauce ideas: Marinara, Hummus, Honey Mustard, Peanut Sauce, Chili Sauce, Artichoke dip, BBQ Sauce, Ketchup & Mustard, Ranch, Cheese Dip, Caramelized Onion Dip, Buffalo Sauce, Sweet & Spicy, Garlic Sauce, Tzatziki Sauce.
- 1 package extra firm tofu
- 2 cups panko bread crumbs
- 1 cup peanut sauce (I used store bought)
- Sriracha Sauce
- ½ cup mayo
- 2-3 tbs. sriracha
- 1 tsp. lemon juice
- Remove the tofu from the packaging and drain.
- Cut it in half along the longest side, then slice each remaining half into about 5-6 pieces.
- Gently place half of the tofu into a large gallon-sized Ziploc bag and pour in half of the peanut sauce.
- Repeat with the remaining tofu and gently massage to coat evenly.
- Place in the fridge for about 15-20 minutes.
- Preheat the oven to 375 F.
- Add the panko to a large bowl and dredge each tofu fry, one at a time then place on a parchment-lined baking sheet.
- Bake for about 20 minutes, or until the panko is a nice golden brown.
- To make the sriracha cream sauce, simply combine all of the ingredients in a small bowl and whisk to combine.
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