These sticky baked Korean BBQ tofu bites are battered and baked until golden brown and crispy, slathered in the most delicious Korean inspired BBQ sauce, then baked again until they’re extra sticky-icky-good. Serve on skewers for a delicious snack, or with rice and veggies for a protein-packed meal!

Sticky Baked Korean BBQ Tofu Bites (Vegan & Delicious)

If you’re craving a protein-packed, flavorful snack or meal, these Sticky Baked Korean BBQ Tofu Bites are the perfect choice! These bites are baked until crispy, coated in a mouth-watering Korean-inspired BBQ sauce, and baked again for that perfect sticky finish. Serve them on skewers as appetizers or with rice and veggies for a complete meal.

Inspiration for These Sticky Baked Korean BBQ Tofu Bites

This recipe takes inspiration from the bold and robust flavors of Korean BBQ, particularly the use of gochujang and garlic to create a sticky, flavorful sauce. Instead of using traditional meat, tofu is used as the plant-based protein, giving it a crispy, satisfying texture while allowing the Korean-inspired BBQ sauce to shine.

The double-baking process mimics the caramelization and slight char that you’d get from grilling meat in Korean BBQ, while the sauce stays true to its roots with a balance of umami, sweetness, and a hint of spice from gochujang, rice wine vinegar, and coconut sugar. This vegan take pays homage to the communal, flavor-packed experience of Korean BBQ, but with a plant-based twist!

Why You’ll Love This Recipe

• Crispy & Sticky: The tofu is double-baked to get that perfect crispy exterior, with a sticky sauce coating that will make your taste buds dance. Even tofu critics will love this dish!
• Protein-Rich: Tofu is a great plant-based protein, making this dish both satisfying and nutritious.
• Versatile: These bites can be served as a snack, appetizer, or full meal when paired with rice and veggies.
• Packed with Flavor: The Korean-inspired BBQ sauce brings a bold combination of spicy, sweet, and savory notes.

How to Make Sticky Baked Korean BBQ Tofu Bites

1. Preheat the oven: Set your oven to 425°F (220°C).
2. Prepare the tofu: Tear your pressed tofu into bite-sized pieces. Toss them with vegetable broth in a large bowl until coated. Sprinkle cornstarch, salt, Gochugaru (if using), and black pepper, and toss until the tofu is evenly coated.
3. Bake the tofu: Arrange the tofu bites on a parchment-lined baking sheet, spray them lightly with oil, and bake for 20-30 minutes, flipping halfway until crispy and golden-brown. Lower the oven temperature to 350°F for the second baking round.
4. Make the Korean BBQ sauce: While the tofu bakes, combine all BBQ sauce ingredients in a sauté pan. Bring to a simmer, then reduce the heat and cook for 5-7 minutes until the sauce thickens and reduces slightly.
5. Coat the tofu in sauce: Toss the crispy tofu in the BBQ sauce until thoroughly coated.
6. Bake again: Return the tofu to the oven for 10-15 minutes until the sauce caramelizes.
7. Garnish and serve: Once done, sprinkle the tofu bites with toasted sesame seeds and sliced green onions. Serve with rice or your favorite sides and enjoy!

Tips and FAQs

Look, if you think you don’t like tofu, chances are you’re making it wrong. Here are my tips and tricks into turning that little white brick into the most delicious dish :

1. Not all tofu is created eqally. Know your tofu!!! There’s soft, silken, firm, and extra firm. Each density works well in different dishes. If you want tofu for stir frys, salads, and bowls … or for baking, frying, and grilling, then make sure you get firm or extra firm!
2. Use Super Firm Tofu: Super firm tofu holds its shape better and gets extra crispy. If you’re using extra firm or firm tofu, press it thoroughly before using.
3. Double Baking for Extra Crispiness: The key to perfect tofu bites is baking them twice. This helps the sauce stick to the tofu, making them ultra-crispy and flavorful.
4. Make it more often, and learn as you go! Or read more about the different types of tofu and how to use it in different dishes, and they’re cooking methods. I really love this article! I promise, once you get the hang of cooking tofu, you’ll love it!

Can I make these tofu bites gluten-free?

Yes! Just swap the soy sauce or tamari for a gluten-free alternative.

How can I store leftovers?

Store any leftover tofu bites in an airtight container in the fridge for up to 3 days. Reheat them in the oven to restore crispiness.

What can I serve with these sticky baked Korean BBQ tofu bites?

They pair wonderfully with steamed rice, sautéed vegetables, or even in a wrap for a delicious meal.

I Hope You Love tThese Sticky Baked Korean BBQ Tofu Bites as Much as I do!

These Sticky Baked Korean BBQ Tofu Bites are sure to become a favorite, whether you’re serving them as a snack or a main dish. Crispy on the outside, sticky and flavorful on the inside, they pack a punch of flavor that’s both satisfying and protein-packed. Try this recipe for your next meal, and don’t forget to sprinkle with sesame seeds and green onions for that final touch of deliciousness! If you try this dish and enjoy it, I wanna know! Snap a photo, take a video, or make a story and post it to Instagram or TikTok, and tag me at @eat_figs_not_pigsand #EatFigsNotPigs. I love seeing your recreations of my recipes!

Sticky Baked Korean BBQ Tofu Bites

Ashley

These sticky baked Korean BBQ tofu bites are battered and baked until golden brown and crispy, slathered in the most delicious Korean inspired BBQ sauce, then baked again until they’re extra sticky-icky-good. Serve on skewers for a delicious snack, or with rice and veggies for a protein-packed meal!

Print Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Course Appetizer, Lunch/Dinner, Main, Main Course, Snack

Cuisine Korean-Inspired

Servings 4

Ingredients

  

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Crispy Baked Tofu:

• 1 16-ounce super firm block of tofu
• ½ cup vegetable broth
• ½ cup cornstarch
• 1 teaspoon kosher salt
• 1 tsp Gochugaru chile flakes, optional
• ½ teaspoon fresh ground black pepper
• Cooking oil spray

Korean-Inspired BBQ Sauce:

• ¼ cup low sodium tamari or soy sauce
• ¼ cup low sodium vegetable broth
• ¼ cup Gochujang
• 2-3 TBS coconut sugar
• 6 cloves fresh garlic, minced
• 1 TBS fresh ginger, minced
• 2 TBS rice wine vinegar
• 1 TBS cornstarch mixed with 1 TBS water
• 1 TBS chili garlic sauce, optional
• 1 tsp toasted sesame oil
• 1 tsp fresh ground black pepper

For Serving:

• Toasted sesame seeds
• Thinly sliced green onion
• White rice, for serving, optional

Gochujang Ranch

• ½ cup Vegan mayo
• ¼ cup Non-dairy milk, unflavored and unsweetened
• 2 tablespoons Gochujang
• 1 tablespoon Apple cider vinegar
• 1 tablespoon Dried chives, optional
• 1 teaspoon Garlic powder
• ½ teaspoon Kosher salt, plus more to taste
• ½ teaspooon Fresh cracked black pepper, plus more to taste

Instructions

 

• Preheat oven to 425°F
• Using your hands, tear the pressed tofu into bite-sized pieces. Place the tofu in a large bowl with the broth, gently tossing until the cubes are coated. Sprinkle in the cornstarch, salt, gochugaru flakes (if using), and pepper. Continue to toss until the tofu pieces are coated in the seasoned cornstarch.
• Transfer the tofu bites onto a parchment paper lined baking tray and spray with a bit of oil. Bake on the middle rack of the oven until they’re a light golden-brown and start to crisp around the edges, 20 to 30 minutes, flipping and spraying the other side with oil halfway through. Reduce the oven temperature to 350°F.
• While your tofu bites are in the oven, get started on the Korean BBQ sauce.
• In a large sauté pan over medium heat, add tamari, gochujang, coconut sugar, garlic, ginger, rice wine vinegar, cornstarch mixture, chili garlic sauce, toasted sesame oil, and black pepper. Whisk to combine and bring the sauce to a simmer. Reduce heat to low and simmer until it thickens and reduces in size about a third, about 5 to 7 minutes, whisking often.
• Toss the baked tofu pieces with the sauce, ensuring each piece is thoroughly coated. Place the tofu bites back into the oven until caramelized and crispy, 10 to 15 minutes.
• Once the tofu bites are done baking, remove from the oven and sprinkle them with toasted sesame seeds and chopped fresh green onion. Let cool about 5 minutes before serving.

Gochujang Ranch

• Mix all the ingredients for the gochujang ranch in a bowl until combined. Taste and adjust seasonings, if necessary.
• The gochujang ranch will keep in the fridge for about 5 to 7 days when stored in an airtight container. Be sure to give it a good stir before using, as some separation may occur.
• ENJOY!

Tried this recipe?Let us know how it was!