Jul 30 2015 - 3:15am

Popcorn Tofu

From Boards & Knives [1]

Healthy Popcorn Tofu Recipe


  1. 1 package, extra firm organic tofu
    1/3 cup all purpose flour
    1/4 cup cornmeal
    3/4 cup water
    2 tablespoons nutritional yeast
    1 tablespoon grain mustard
    1 teaspoon paprika
    1 teaspoon onion powder
    1 teaspoon garlic powder
    1/2 teaspoon salt
    1/4 teaspoon black pepper
    A few good shakes of Frank's Red Hot (optional)
    Coconut oil (or oil of choice) for frying


  1. Drain and press tofu for 30 minutes.
  2. Place the tofu in an airtight container and freeze for a few hours or overnight.
  3. Thaw tofu completely, and press again to remove as much liquid as possible.
  4. Tear the tofu into bite-sized chunks.
  5. Combine all batter ingredients in a bowl, whisk to incorporate.
  6. The batter will be very thick.
  7. Toss the tofu into the batter, stirring gently to completely coat.

Cooking options: the tofu can be deep fried, pan fried, baked or a combination.

  • Baking: Heat oven to 450°F and bake until tofu is crisp and golden, turning halfway through.
  • Deep frying: Heat oil in a dutch oven or deep fryer and fry until tofu is crisp and golden. Drain on paper towels.
  • Pan frying: Heat a 1/4 inch or so of coconut oil in a cast iron skillet until shimmering, fry tofu in batches, turning tofu over to crisp all sides. Drain on paper towels.
  • Combination: Preheat oven to 400. Heat coconut oil in a cast iron skillet and fry tofu in batches until the batter is set and crisp, tofu will still be soft inside. Transfer tofu to the oven and bake for 15-20 minutes. Remove from the oven and briefly fry once again to crisp up the coating again. Drain on paper towels.

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