Sriracha Wasabi Japanese Tofu Corn Dog

Sriracha Wasabi Japanese Tofu Corn Dog

Japanese street food has been all the rage! Corn Dogs are one of the hottest street foods everyone loves. This is a twist on your traditional corn dog and will be sure to be your new guilty pleasure!

(serving size - makes 4 corn dogs)

  • 1 block Maple Soy Smoked Tofu (cut into 4 even bars)
  • 1/2 cup of extra virgin olive oil 
  • 1 cup of flour
  • 1 tbsp of furikake
  • 1 avocado thinly sliced
  • 1 tbsp of wasabi mayo (drizzle from tube to your liking)
  • 1 tbsp of hunnie hot (optional and drizzle to you liking)
  • Sriracha (optional)
  • Air fryer or frying pan (you will need additional oil if frying in the pan)
  • Wooden skewers

Take your Maple Soy Smoked Tofu and cut them into 4 bars. Once you have cut them into 4 thick bars, take your wooden skewer and skewer them directly in the middle of the tofu bar until you have a desired popsicle looking corn dog. Set aside.

Take your egg and beat them to have a yolky consistency. Grab your tofu bars that have been set aside and drizzle your olive oil, sprinkle the flour, furikake to coat. Then pour your egg mixture on the bars and flip the bars back and forth to coat them well. Repeat this process until you achieve your desired coating on the tofu bars.

To fry your bars you have two options, option 1 is to air fry them until golden crisp for 10 mins, rotating halfway for an even crisp; or you can get a heaping pan of oil and deep fry your corndogs.

Once you have finished frying your tofu corn dogs, place them on a plate to cool and set. Once cooled down, dress tofu corn dogs with avocado, drizzle each bar with a squiggly of wasabi mayo and a drizzle of sriracha. After they have been dressed, finish off with a sprinkle of furikake! If you want them to be even more delicious, drizzle your fav hot hunnie for that extra sweet and savoury taste!

This tofu corn dog is going to be your next fav thing, enjoy a crispy bite packed with flavour!!! Serve it over rice to make it a meal!

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