Crispy Taiwanese Popcorn Tofu
Crispy Taiwanese Popcorn Tofu
Ingredients
For the Tofu
- 1 block extra firm tofu, pressed for 30 minutes, then cut into bite-sized cubes
For the Marinade
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 teaspoon sesame oil
- 1 teaspoon garlic powder
- 1 teaspoon white pepper
- 1/2 teaspoon Chinese five spice
For the Batter
- 1/2 cup potato starch
- 1/4 cup all purpose flour
- 1 teaspoon baking powder
- 1/2 cup ice water
For the Coating
- 1/2 cup potato starch
- 1/4 cup all purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon white pepper
- 1/2 teaspoon Chinese five spice
For the Seasoning
- 1 teaspoon garlic powder
- 1 teaspoon white pepper
- 1/2 teaspoon Chinese five spice
- 1 teaspoon sugar
- 1 teaspoon salt
Other
- 4 cups vegetable oil, for frying, or as needed
- fresh basil, for garnish, optional
Instructions
- 1
Press the block of extra firm tofu for 30 minutes to remove excess water. This can be done by wrapping the tofu in paper towels or a clean kitchen towel and placing a heavy object on top. After pressing, cut the tofu into bite-sized cubes.
⏱️ 30 min
- 2
In a medium bowl, combine the pressed and cubed tofu with soy sauce, mirin, sesame oil, 1 teaspoon garlic powder, 1 teaspoon white pepper, and 1/2 teaspoon Chinese five spice. Mix well to ensure all tofu pieces are evenly coated. Marinate for at least 30 minutes.
⏱️ 35 min
- 3
While the tofu is marinating, prepare the wet batter. In a separate bowl, whisk together 1/2 cup potato starch, 1/4 cup all purpose flour, and 1 teaspoon baking powder. Gradually add 1/2 cup ice water, whisking until the batter is smooth and lump-free.
⏱️ 5 min
- 4
Prepare the dry coating. In another bowl, combine 1/2 cup potato starch, 1/4 cup all purpose flour, 1 teaspoon garlic powder, 1 teaspoon white pepper, and 1/2 teaspoon Chinese five spice. Mix well to combine.
⏱️ 5 min
- 5
Heat about 3-4 cups of vegetable oil in a deep pan or deep fryer to approximately 350°F (175°C).
⏱️ 5 min•🌡️ 350
- 6
Working in batches, dip each marinated tofu piece into the wet batter, ensuring it's fully coated. Immediately transfer the battered tofu to the dry coating mixture and toss until fully coated. Gently shake off any excess coating.
⏱️ 5 min
- 7
Carefully place the coated tofu into the hot oil. Fry until the tofu turns a light golden color, about 2-3 minutes. Do not overcrowd the pan.
⏱️ 3 min•🌡️ 350
- 8
Using a slotted spoon, immediately transfer the lightly fried tofu into an ice bath for 30 seconds. This step helps achieve extra crispiness. Remove the tofu from the ice bath and drain any excess water thoroughly.
⏱️ 1 min
- 9
Return the tofu to the hot oil and fry again until it is golden brown and crispy, about 2-4 minutes. Remove from oil and place on a wire rack set over paper towels to drain excess oil.
⏱️ 4 min•🌡️ 350
- 10
While the tofu is frying, prepare the final seasoning. In a small bowl, combine 1 teaspoon garlic powder, 1 teaspoon white pepper, 1/2 teaspoon Chinese five spice, 1 teaspoon sugar, and 1 teaspoon salt. Mix well.
⏱️ 2 min
- 11
Once all the tofu is double-fried, place the freshly fried, crispy tofu into a large bag (like a paper bag or a large zip-top bag). Add the prepared seasoning mixture to the bag. Shake the bag vigorously to evenly coat the tofu with seasoning.
⏱️ 2 min
- 12
Serve the Crispy Taiwanese Popcorn Tofu hot, optionally garnished with fresh basil.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Taiwanese Popcorn Tofu
For the Tofu
- 1 block extra firm tofu, pressed for 30 minutes, then cut into bite-sized cubes
For the Marinade
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 teaspoon sesame oil
- 1 teaspoon garlic powder
- 1 teaspoon white pepper
- 1/2 teaspoon Chinese five spice
For the Batter
- 1/2 cup potato starch
- 1/4 cup all purpose flour
- 1 teaspoon baking powder
- 1/2 cup ice water
For the Coating
- 1/2 cup potato starch
- 1/4 cup all purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon white pepper
- 1/2 teaspoon Chinese five spice
For the Seasoning
- 1 teaspoon garlic powder
- 1 teaspoon white pepper
- 1/2 teaspoon Chinese five spice
- 1 teaspoon sugar
- 1 teaspoon salt
Other
- 4 cups vegetable oil, for frying, or as needed
- fresh basil, for garnish, optional
Instructions
- 1
Press the block of extra firm tofu for 30 minutes to remove excess water. This can be done by wrapping the tofu in paper towels or a clean kitchen towel and placing a heavy object on top. After pressing, cut the tofu into bite-sized cubes.
⏱️ 30 min - 2
In a medium bowl, combine the pressed and cubed tofu with soy sauce, mirin, sesame oil, 1 teaspoon garlic powder, 1 teaspoon white pepper, and 1/2 teaspoon Chinese five spice. Mix well to ensure all tofu pieces are evenly coated. Marinate for at least 30 minutes.
⏱️ 35 min - 3
While the tofu is marinating, prepare the wet batter. In a separate bowl, whisk together 1/2 cup potato starch, 1/4 cup all purpose flour, and 1 teaspoon baking powder. Gradually add 1/2 cup ice water, whisking until the batter is smooth and lump-free.
⏱️ 5 min - 4
Prepare the dry coating. In another bowl, combine 1/2 cup potato starch, 1/4 cup all purpose flour, 1 teaspoon garlic powder, 1 teaspoon white pepper, and 1/2 teaspoon Chinese five spice. Mix well to combine.
⏱️ 5 min - 5
Heat about 3-4 cups of vegetable oil in a deep pan or deep fryer to approximately 350°F (175°C).
⏱️ 5 min•🌡️ 350 - 6
Working in batches, dip each marinated tofu piece into the wet batter, ensuring it's fully coated. Immediately transfer the battered tofu to the dry coating mixture and toss until fully coated. Gently shake off any excess coating.
⏱️ 5 min - 7
Carefully place the coated tofu into the hot oil. Fry until the tofu turns a light golden color, about 2-3 minutes. Do not overcrowd the pan.
⏱️ 3 min•🌡️ 350 - 8
Using a slotted spoon, immediately transfer the lightly fried tofu into an ice bath for 30 seconds. This step helps achieve extra crispiness. Remove the tofu from the ice bath and drain any excess water thoroughly.
⏱️ 1 min - 9
Return the tofu to the hot oil and fry again until it is golden brown and crispy, about 2-4 minutes. Remove from oil and place on a wire rack set over paper towels to drain excess oil.
⏱️ 4 min•🌡️ 350 - 10
While the tofu is frying, prepare the final seasoning. In a small bowl, combine 1 teaspoon garlic powder, 1 teaspoon white pepper, 1/2 teaspoon Chinese five spice, 1 teaspoon sugar, and 1 teaspoon salt. Mix well.
⏱️ 2 min - 11
Once all the tofu is double-fried, place the freshly fried, crispy tofu into a large bag (like a paper bag or a large zip-top bag). Add the prepared seasoning mixture to the bag. Shake the bag vigorously to evenly coat the tofu with seasoning.
⏱️ 2 min - 12
Serve the Crispy Taiwanese Popcorn Tofu hot, optionally garnished with fresh basil.
⏱️ 1 min