Popcorn Tofu is so fun to eat. Pop ’em into your mouth for a burst of savoury flavour. Perfect to serve at a party, on football Sunday, or when you want to have fun with dinner. Popcorn Tofu is so easy to make and won’t take any longer than 20 minutes to pull together. The prep time is set at an hour since the tofu needs to marinate before cooking, but the prep work is really minimal.
Serve our tofu with Sriracha ketchup because it’s very easy to make and adds a lot of flavour. If Sriracha isn’t your thing, serve these bites with your favourite dipping sauce. Sweet and sour sauce is always a classic, or try our Thai Chili Sauce or Ranch dressing. If you’re making these for a party, make a bunch of different sauces!
After you try our Popcorn Tofu you’ll see that Popcorn Chicken is a thing of the past (it worked on Brigette)! Even your meat-eating friends will devour them up!
For the Marinade
- 1 block Extra-Firm Tofu
- 2 cups Vegetable Broth
- 2 cloves Garlic Peeled & crushed
- 2 tbsp Soy Sauce
- 1 tbsp Miso Paste Light
For the Popcorn Tofu
- 1/2 cup Cornstarch
- 1/4 cup Vegetable Oil For frying
- 1/3 cup Chickpea Flour
- 1/3 cup Breadcrumbs
- 3 tbsp Nutritional Yeast
- 1 tsp Salt
- 1 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1 tsp Paprika
- 1/2 tsp Cayenne Powder
- 1 cup Almond Milk
Dip for Serving
- 1/4 cup Ketchup
- 1 tbsp Sriracha Sauce
Remove tofu from packaging, drain and press for 15 minutes. Cut tofu into 1-inch bite-size cubes.
In a medium sized bowl add the vegetable broth, garlic, soy sauce and miso paste. Whisk until fully combined and add in the tofu. Ensure tofu is completely covered and place in the fridge to marinate for 1 hour (up to overnight).
Once the tofu is ready, place the cornstarch in a bowl and pour the almond milk into a separate bowl.
In another bowl combine the chickpea flour, bread crumbs, nutritional yeast, salt, garlic powder, onion powder, paprika and cayenne powder. Whisk to fully combine.
Pour the vegetable oil into a large pan over medium-low heat and allow to heat up. The oil is hot when the tip of toothpick dipped into the oil starts to bubble.
In batches toss the tofu in the cornstarch shaking off any extra. Then place the tofu into the breadcrumb mixture bowl and toss to fully coat. Place the tofu in the almond milk, and then place back into the bread crumb mixture. Toss the tofu ensuring all sides are fully covered with bread crumbs.
Place the tofu unto the hot oil and pan-fry for 2-3 minutes per side until golden brown and nice and crispy when touched with tongs. Remove tofu and place on a paper-towel lined plate, dabbing off any extra oil.
Repeat until all of the tofu is cooked. We did this in 3 separate batches.
To make the Sriracha ketchup whisk the Sriracha into the ketchup until fully combined.
Serve immediately and enjoy!
*Note: Popcorn tofu should be served fresh, immediately after cooking. If the tofu sits for to long, the breading will start to become soft and not crispy.