I’ve been seeing this “Firecracker Chicken” everywhere Pinterest over the last few months and it's soooo good I had to make a vegan tofu version! These slightly spicy, slighty sweet, glazed tofu pieces are getting to be your new fav, they definitely are ours! The spice level is pretty mild so be happy to double or maybe triple the red pepper flakes if you wish heat.
Ingredients
- 1/3 cup cornstarch
- 1 tbs soy sauce
- ½ cup vegan mayo
- 1 ½–2 ½ tbs vegan milk (will depend how thick your vegan mayo is)
- 1 tbs soy sauce
- Fresh cracked black pepper
- ½ cup light brown sugar
- 1/3 cup franks red hot
- 2 tbs vegan butter
- ½ tsp vegan Worcestershire sauce
- ¼ tsp garlic powder
- 1 tbs apple cider vinegar
- ¼ tsp salt
- ¼ tsp red pepper flakes
Instructions
- Heat oven to 350 degrees F, spray a large (9 x 11″) baking dish with cooking spray or grease with extra vegan butter and set aside
- Cut tofu into 1-inch cubes, I like to filet it in half then cut into cubes.
- In a large bowl, toss tofu with soy sauce and some fresh cracked black pepper and set aside
- In a small saucepan add brown sugar, franks red hot, and butter heat over medium heat and stir until the butter is melted and brown sugar dissolves. Off the heat and add Worcestershire, garlic powder, apple cider vinegar, salt and red pepper flakes. Set aside.
- Place the corn starch in a medium bowl and in another medium bowl mix together the vegan mayo and milk. How much milk you need will vary according to what mayo you use. I’ve found that different brands have different consistencies. I used the vegan Hellman’s brand which is the thickest I have found and I needed 2 ½ tbs of milk. You want the consistency to still be thick but not too thick. It needs to coat the outside of the tofu like a beaten egg would.
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EASY FIRECRACKER TOFU
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