Crunchy BBQ Tofu Bites (Print Version)

# Ingredients:

→ Base

01 - 450g extra-firm tofu

→ Batter

02 - 240ml plant-based soy milk
03 - 93g plain flour
04 - 2 tbsp corn starch
05 - 1 tbsp powdered garlic
06 - 1 tbsp dried onion powder
07 - ¼ tsp regular salt
08 - ¼ tsp freshly ground pepper
09 - ¼ tsp spicy cayenne

→ Coating

10 - 1 cup crunchy panko crumbs
11 - ¼ tsp sea salt
12 - ¼ tsp cracked black pepper

→ Sauce

13 - 1 cup plant-based BBQ sauce

# Instructions:

01 - Drain your tofu by squeezing it for 30 minutes with a tofu press. If you don't have one, stack a heavy pot on top of your tofu between two plates.
02 - Turn your oven on to 200°C (400°F) so it gets nice and hot.
03 - After pressing, cut your tofu into whatever shapes you want - try triangles, squares or chunky bites.
04 - Grab a big bowl and stir together your soy milk, flour, corn starch, powdered garlic, onion powder, salt, pepper, and cayenne until it's all smooth.
05 - In another bowl, mix your panko crumbs with the salt and pepper.
06 - Toss your tofu chunks in the batter mix until they're completely covered.
07 - Take your wet tofu pieces and roll them in the breadcrumb mix a few at a time, making sure they're fully coated.
08 - Lay your coated tofu on a baking sheet lined with parchment and bake them for 20 minutes.
09 - Take the tofu out, put it in a bowl, and pour BBQ sauce over it. Gently mix everything so all pieces get saucy.
10 - Put your saucy tofu back on the baking sheet and cook for another 10 minutes.
11 - Pull them out, brush on some extra BBQ sauce, and eat them right away while they're still super crunchy.

# Notes:

01 - Creamy soy milk works great but you can swap in oat milk or cashew milk too.
02 - For maximum crunch, go with panko crumbs though regular breadcrumbs will do the job.
03 - You can buy BBQ sauce at the store or whip up your own batch at home.
04 - Need it gluten-free? Just swap in GF flour and breadcrumbs but know it might not get quite as crispy.
05 - These taste best fresh but you can keep leftovers in the fridge for 3-4 days in a sealed container.

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