Popcorn Tofu
Popcorn Tofu
Ingredients
For the Tofu
- 400 grams tofu, pat dried, torn into chunks
For the Marinade
- 1/2 cup plant milk
- 1 tablespoon apple cider vinegar
- 1 tablespoon sriracha
For the Dry Coating
- 3/4 cup starch
- 2 teaspoons paprika
- 2 teaspoons salt
- 2 teaspoons garlic powder
- pepper, to taste
For the Breading
- 1 cup Panko breadcrumbs, seasoned
For the Seasoning
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon salt
Instructions
- 1
Pat dry the tofu and tear it into bite-sized chunks.
⏱️ 5 min
- 2
In a medium bowl, combine the plant milk, apple cider vinegar, and sriracha. Mix well to create a vegan 'buttermilk'.
⏱️ 2 min
- 3
Add the torn tofu chunks to the 'buttermilk' marinade. Ensure all tofu pieces are submerged or well-coated. Marinate for 30 minutes.
⏱️ 3 min
- 4
While the tofu is marinating, prepare the dry coating. In a separate shallow bowl, combine the starch, 2 teaspoons of paprika, 2 teaspoons of salt, 2 teaspoons of garlic powder, and pepper to taste. Mix thoroughly.
⏱️ 5 min
- 5
Place the seasoned Panko breadcrumbs in another shallow bowl.
⏱️ 1 min
- 6
Preheat your oven to 400°F (200°C) if baking, or heat oil in a deep pan for frying.
⏱️ 5 min•🌡️ 400
- 7
Working with one tofu chunk at a time, remove it from the marinade, toss it in the dry starch mixture to coat completely, then dip it back into the 'buttermilk' marinade briefly, and finally coat it thoroughly in the seasoned Panko breadcrumbs. Repeat for all tofu chunks.
⏱️ 10 min
- 8
If frying: Fry the coated tofu chunks in hot oil until golden brown and crispy, about 3-5 minutes per batch. If baking: Place the coated tofu chunks on a baking sheet and bake for 20 minutes, flipping halfway through, until golden and crispy.
⏱️ 20 min•🌡️ 400
- 9
Once cooked, transfer the popcorn tofu to a serving bowl.
⏱️ 1 min
- 10
In a small bowl, mix together 1 teaspoon of paprika, 1 teaspoon of cumin, and 1 teaspoon of salt. Sprinkle this seasoning over the cooked popcorn tofu and toss gently to combine.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Popcorn Tofu
For the Tofu
- 400 grams tofu, pat dried, torn into chunks
For the Marinade
- 1/2 cup plant milk
- 1 tablespoon apple cider vinegar
- 1 tablespoon sriracha
For the Dry Coating
- 3/4 cup starch
- 2 teaspoons paprika
- 2 teaspoons salt
- 2 teaspoons garlic powder
- pepper, to taste
For the Breading
- 1 cup Panko breadcrumbs, seasoned
For the Seasoning
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon salt
Instructions
- 1
Pat dry the tofu and tear it into bite-sized chunks.
⏱️ 5 min - 2
In a medium bowl, combine the plant milk, apple cider vinegar, and sriracha. Mix well to create a vegan 'buttermilk'.
⏱️ 2 min - 3
Add the torn tofu chunks to the 'buttermilk' marinade. Ensure all tofu pieces are submerged or well-coated. Marinate for 30 minutes.
⏱️ 3 min - 4
While the tofu is marinating, prepare the dry coating. In a separate shallow bowl, combine the starch, 2 teaspoons of paprika, 2 teaspoons of salt, 2 teaspoons of garlic powder, and pepper to taste. Mix thoroughly.
⏱️ 5 min - 5
Place the seasoned Panko breadcrumbs in another shallow bowl.
⏱️ 1 min - 6
Preheat your oven to 400°F (200°C) if baking, or heat oil in a deep pan for frying.
⏱️ 5 min•🌡️ 400 - 7
Working with one tofu chunk at a time, remove it from the marinade, toss it in the dry starch mixture to coat completely, then dip it back into the 'buttermilk' marinade briefly, and finally coat it thoroughly in the seasoned Panko breadcrumbs. Repeat for all tofu chunks.
⏱️ 10 min - 8
If frying: Fry the coated tofu chunks in hot oil until golden brown and crispy, about 3-5 minutes per batch. If baking: Place the coated tofu chunks on a baking sheet and bake for 20 minutes, flipping halfway through, until golden and crispy.
⏱️ 20 min•🌡️ 400 - 9
Once cooked, transfer the popcorn tofu to a serving bowl.
⏱️ 1 min - 10
In a small bowl, mix together 1 teaspoon of paprika, 1 teaspoon of cumin, and 1 teaspoon of salt. Sprinkle this seasoning over the cooked popcorn tofu and toss gently to combine.
⏱️ 3 min