Difficulty: Easy-Medium
Serves 6-8
If you’re not following me on Instagram a) why the hell not? b) you would have missed the memo that I have kicked off a new initiative that I like to call Tofriday!
What is Tofriday? It’s basically just a regular Friday but featuring a tofu recipe. It’s not going to be every Friday (because I am not that organised) and it doesn’t mean I won’t be posting tofu recipes on days other than Friday (because that would be weird), it’s just something fun to do!
Through Tofriday, I’m hoping to showcase the sheer versatility of our beloved tof, and encourage vegans and non-vegans alike to celebrate these beige cubes of wonder.
While there are already tonnes of tofu recipes on Like A Vegan, the first offish Tofriday entry is pretty bloody spectacular. With a delightfully seasoned crispy coating, my Popcorn Tofu is sure to throw the words “boring” and “tasteless” out of your tofu-related vernacular! (OK, I really didn’t mean for that to rhyme but I am going to leave it in there.)
Ingredients
- 500g block extra firm tofu
- 1 1/2 cups soy milk
- 2 teaspoons apple cider vinegar
- 1 1/2 cups plain flour
- 2 teaspoons baking soda
- 2 tablespoons mixed dried herbs
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 tablespoons nutritional yeast
- 1 teaspoon white pepper
- 1 tablespoon salt (plus a little extra to serve)
- Canola or vegetable oil for deep frying
- Your favourite dipping sauce
Method
- Gently press the tofu to remove any excess moisture, before crumbling into bite-sized pieces (roughly 2cm x 2cm or thereabouts.)
- In a shallow dish, whisk together the soy milk and apple cider vinegar. Set aside to thicken.
- In another shallow dish, combine the plain flour, baking soda, mixed dried herbs, garlic powder, onion powder, nutritional yeast, white pepper and salt.
- Pour the oil into an appropriately-sized saucepan and bring to a medium-high heat. (You can also use a deep fryer if you have one.)
- While the oil is heating, dunk the tofu chunks into the milk mixture and then coat with the flour mixture. Do this again so each piece of tofu has two coats. Spread them out evenly on a large tray or plate.
- When the oil has heated, add enough tofu chunks as to not overcrowd the saucepan.
- Once the chunks have turned a deep golden colour (this happens quite quickly!), gently remove them and place onto a large tray or plate lined with paper towel.
- Sprinkle with remaining salt and serve with your favourite dipping sauce.
Looking to discover more tofu recipes? Try my Crunchy Tofu Salad, Quick Salt + Pepper Tofu or Sweet Sesame Tofu!
