Vegan Bites Recipe

Press and prepare tofu

Wrap the extra-firm tofu in a clean towel or paper towels and press with a heavy skillet or tofu press for 20–30 minutes to remove excess water. After pressing, cut into 1-inch cubes and place in a medium bowl.

Season tofu

Add soy sauce, rice vinegar, maple syrup, and freshly ground black pepper to the tofu cubes. Gently toss to coat and let sit 5–10 minutes so the tofu absorbs the flavors.

Make batter

In a medium bowl whisk together chickpea flour, all-purpose flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, and black pepper. Stir in the unsweetened non-dairy milk until smooth, then gradually whisk in the cold sparkling water until you have a thick, slightly runny batter that will cling to the tofu (adjust with an extra tablespoon of water or flour if too thick or thin).

Prepare coating station

Set up three shallow dishes: 1) the seasoned tofu pieces, 2) the batter, and 3) panko breadcrumbs. Lightly dust each tofu cube with a bit of chickpea/all-purpose flour mixture if batter seems too thin (optional) then dip into the batter to coat completely, allowing excess to drip off, and finally roll in panko breadcrumbs, pressing gently so crumbs adhere. Place coated pieces on a wire rack or tray.

Heat oil

Pour neutral oil into a deep skillet or small pot to a depth of about 1½ inches (approx. 3–4 cm). Heat to 175°C (350°F). If you don't have a thermometer, test with a small drop of batter: it should sizzle and rise to the surface immediately but not burn.

Fry bites

Fry the coated tofu in batches (do not overcrowd) for 2½–4 minutes per batch, turning as needed, until golden brown and crisp. Use a slotted spoon to transfer to a paper towel-lined tray or wire rack to drain. Keep cooked batches warm in a low oven (100–120°C / 210–250°F) while finishing the rest.

Finish

When all batches are cooked, let bites rest 2–3 minutes so coating firms, then transfer to a serving platter. Squeeze a little lime over the bites if desired and sprinkle with extra cilantro.

In a small bowl combine the store-bought sweet chilli sauce, vegan mayonnaise, lime juice, lime zest, chopped cilantro (if using), and a pinch of salt. Whisk until smooth and balanced. Taste and adjust: add more lime for tang, more mayo to mellow heat, or more sweet chilli to increase sweetness/spice.

Chill the dip for 10–15 minutes if time allows to let flavors meld, or serve immediately alongside the warm vegan bites.

Arrange the crispy vegan bites on a platter with lime wedges and extra cilantro. Serve hot with the sweet chilli dip on the side for dipping.