Crispy Tofu Fingers with Soy Ginger Dipping Sauce
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Cook time: 
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Serves: serves 2
These three-ingredient crispy dippers pair beautifully with a sweet and tangy sauce. Best part? You can whip them up in under 30 minutes! For a variation, cut the tofu into cubes instead of fingers, then toss it into salads or stirfrys. The dipping sauce also makes a great dressing for tempura, rice bowls or soba noodles.
  • 8 oz firm or extra firm tofu, sliced into fingers
  • A generous squeeze of sriracha (enough to coat the tofu)
  • 2 tbsp arrowroot powder
  • 2 tbsp high heat neutral oil, like safflower, sunflower or canola
  • ****For the sauce:
  • 1 inch of fresh ginger
  • ¼ cup of soy sauce or tamari
  • 3 tbsp rice vinegar
  • 2 tsp agave
  1. In a medium sized bowl, slather the tofu with enough sriracha to cover it. Toss tofu in bowl until all sides are coated.
  2. Add arrowroot powder and toss until a sriracha/arrowroot paste has formed and coated all the tofu. You may need to use your hands or a pair of tongs to make sure all the tofu is coated.
  3. Heat oil in a cast iron skillet over medium heat. Once oil is shimmering in the pan, add tofu fingers, making sure to leave enough room so that they don’t touch each other (the arrowroot will make them stick together).
  4. Cook on each side until browned, about 2-3 minutes per side. Note: If your tofu fingers are very thick, you may have to cook all four sides, but if they are on the thinner side, you may only have to cook the top and bottom. Take a look to make sure yours look crispy on all four sides and make a judgement call from there.
  5. Once they’re crispy, remove with tongs and drain on a paper towel lined plate.
  6. To make the sauce, first take a measuring spoon (teaspoon or smaller) and use it to scrape down the piece of fresh ginger to remove the skin. This helps you reduce the amount of ginger you would waste if you cut the skin off with a knife. Then mince the ginger and place it in a small bowl.
  7. Add the soy sauce, rice vinegar and agave. Whisk to combine.
  8. Serve immediately!
Recipe by The Vegan Video Pantry at