Sticky Baked Korean Bbq Tofu Bites with Gochujang Ranch

I like to veganize recipes. If a savory recipe calls for oil, I probably subbed water and just didn't edit the recipe yet

subheading: TOFU BITES:

1 - 14 oz extra firm block of tofu, drained and pressed for at least 30 minutes

1 to 1½ cups unsweetened non-dairy milk

1 to 2 cups all purpose flour

1 to 2 cups panko bread crumbs

1 tsp kosher salt

1 tsp Gochugaru chile flakes, optional

½ tsp fresh ground black pepper

Cooking oil spray

Sesame seeds, for serving

Green onion, for serving

subheading: KOREAN BBQ SAUCE:

¾ cup low sodium tamari or soy sauce

¼ cup Gochujang

¾ cup 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

subheading: GOCHUJANG RANCH:

¼ cup vegan mayo

3 TBS unsweetened non-dairy milk

2 TBS fresh chives, minced

1 TBS rice wine vinegar

2 tsp gochujang sauce

1 tsp garlic powder

1 tsp ground ginger

Salt and pepper to taste

Directions at eatfigsnotpigs.com

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