Tofu is an excellent source of amino acids, calcium, iron and loads of other good stuff. But who gives a crap, sometimes you just want something deep fried and delicious. Popcorn tofu – all of the taste, none of the campylobacter!
There are various tofu popcorn recipes knocking around, but I didn’t peek! This recipe is all my own – although I guess the concept is pretty basic 🙂
This recipe comes as three parts: the tofu, the “egg” wash and the coating. It looks like a lot of ingredients but its well worth it. The result is lovely, slightly tongue tingling pieces of tofu which are soft in the middle but wonderfully crunchy on the outside.
- 250g Tofu – firm, not the silken variety.
- 1/3 x cup non-dairy milk (40ml)
- 1/3 x cup Aqua faba (40ml)
- 1 x tbsp. cornstarch
- 1 x cup plain white flour (125g)
- 2 x tsp ground black pepper
- 1 x tsp ground coriander
- ½ x tsp ground ginger
- 1 x tsp salt
- ½ x tsp smoked paprika
- ½ x tsp ground cumin
- ½ x tsp garlic powder
- ¼ x tsp tumeric
- ¼ x tsp ground nutmeg
- 1/8 x tsp cayenne pepper (or more if you’re a hot head!)
- 1 x tsp dried sage
- 1 x tsp dried parsley
- 2 x cloves (ground)
- 1. Drain and press the tofu in advance. Once prepared, cut into 1inch cubes. (Tip: For an even more authentic texture, freeze and defrost first. Shaking a few drops of liquid smoke over the cubes adds even more taste.)
- Whisk up the aqua faba, dairy-free milk and cornstarch until white and fluffy. Pour into a bowl along with the tofu cubes and refrigerate for 30 minutes.
- In the meantime, create the coating by mixing together the flour, herbs and spices.
- Roll each cube of tofu in the flour mixture until coated and set aside for a few minutes. You will see the coating turn a yellowish colour as the turmeric soaks up the moisture.
- Add all of the coated tofu cubes into the remaining flour mixture and give them a gentle toss to make sure that they are fully coated. The coating might look a little lumpy but this is good as it gives a nice authentic texture when fried.
- Deep fry at 190oC for 3 – 4 minutes. The tofu will float when cooked and should be a nice golden colour.
- Drain on some kitchen roll before enjoying!
Tip: It is best not to overcrowd the fryer. So unless you have a very large fryer I would recommend cooking in two batches. You can keep the first batch hot and crispy by spreading out across a baking try and putting in a warm oven.