These crispy puffy tofu morsels remind me of dry ribs, and can even be dressed accordingly! Delicious tossed in sauce or sprinkled with a dry rub, this popcorn tofu makes an excellent addition to any party platter or game-day feast.
Popcorn Tofu
Ingredients
- 1 block extra firm tofu frozen and thawed twice
- 1-1½ tbsp corn or potato starch
- oil for frying, or a small amount to drizzle over top if baking
Instructions
-
Preheat your oil or your oven to 375℉
-
Press the tofu carefully between two towels, so you extract most of the water without mushing the tofu. Tear the tofu into rough chunks; depending on the size, you should get between 16 and 24 pieces.
-
Toss the pieces with starch of choice, making sure they are thoroughly coated. Add an extra half tbsp if needed. If you are baking them in the oven, toss them with two tablespoons of oil as well.
-
Fry completely covered in 375℉ oil for about 4 minutes; fry it in batches if you are using a small pot, but your a deep fryer basket should be able to fit the whole block of tofu.
If using the oven: bake at 375℉ for about 25 minutes.
-
Once fried or baked, toss with seasoning of choice. Dry seasonings like lemon pepper should be tossed immediately if you are working in batches, but sauces like bbq can wait until the whole batch is done.
-
Serve immediately.
Discover more from Vegan In YYC
Subscribe to get the latest posts sent to your email.