Popcorn Tofu ‘Chicken’ – The Foodie Takes Flight

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Crispy Vegan Popcorn Tofu “Chicken” bites with a ‘meaty’ texture from frozen then extra firm tofu melt. They are addictive and great to snack on, best enjoyed with your favorite dipping sauce. I had mine with a spicy garlic sriracha mayo.

The inspiration for this popcorn tofu chicken recipe

First of all, I love snacking and I loved chicken nuggets growing up. So here we are. It’s inspired by chicken tenders and chicken nuggets, but really wanted small bite-sized pieces that you can just pop in your mouth and enjoy.

I freeze my block of extra firm tofu (no need to drain the water before freezing) as the water inside the tofu expands as it freezes and creates these layers in the tofu to give it a more ‘meatier’ texture, which I like to use. I do Because of its added texture and bite for my vegan recipes.

Here are the ingredients you will need to make this tofu recipe

You can also find the full printable recipe on the recipe card below!

tofu

to beat

• 1 cup soy milk or other plant-based milk, room temperature (see recipe notes)
• 1 teaspoon apple cider vinegar or lemon juice
• 1/2 cup all purpose flour 90 grams
• 3 tablespoons of corn starch 30 grams
• Adjust 1/2-3/4 teaspoon salt to taste
• 1/2 teaspoon garlic power
• 1/2 teaspoon of green chilies

to cover

• 1.5 cups panko or Japanese bread crumbs, more if needed
• 1/2 tsp garlic powder
• Again ground pepper

for cooking

Jumping sauce

How to make Popcorn Tofu ‘Chicken’

Prepare the tofu

• I freeze my blocks of extra firm tofu. I simply froze it in its package. So no need to pour water. The water inside the tofu will expand as it collects and form these layers which will give the tofu a ‘meatier’ texture.
• To prepare the tofu, be sure to thaw the tofu completely the day before you plan to use it. Squeeze out as much water as possible from the tofu. It’s a sponge at this point so you’ll want to squeeze out all the water so it can absorb the seasonings.
• Carefully cut the tofu into small pieces. You can cut it too. Be very careful with the tofu as it is very fragile at this point.
• Once the tofu is shredded, season with soy sauce, garlic powder, and pepper. Toss to coat well. Leave to marinate for 10-15 minutes.

to beat

• Add vinegar to soy milk or other plant milk. Allow to curdle for at least 5 minutes. It will form a buttermilk like consistency.
• In a separate bowl, mix together all the other dry ingredients for the batter.
• Pour the vinegar and milk mixture into the dry mixture.
• Mix until there is no sign of dry flour. The batter will be slightly thinner than pancake batter but should coat the tofu well. Lumps are okay, so don’t overmix.

Breadcrumbs

• In a large bowl, mix together the breadcrumbs, garlic powder, and pepper.

Tofu coating

• Dip the tofu pieces into the batter. Transfer to breadcrumb mixture to coat well.
• Repeat this for the rest of the tofu until all pieces are coated.

Jumping sauce

• For the sauce, mix everything in a small bowl. Feel free to adapt to your desired taste.

Cooking – Deep frying

• Heat a large pan or wok over medium-high heat. Add enough oil to submerge the tofu pieces.
• When the oil is hot (you can test the heat by adding some breadcrumbs – it should sizzle immediately), add the coated tofu. You can do this in batches so as not to overcrowd the pot/pan.
• Fry the tofu for 3-4 minutes or until golden brown and crisp. Remove the pieces from the oil and place on a cooling rack to drain excess oil.

Serve and enjoy!

• Serve hot with your favorite dipping sauce and enjoy.

Baking options

• Preheat your oven to 350F. Line your tray with some parchment paper or a silicone mat. Spray the tofu liberally with oil.
• Bake tofu or 35-40 minutes or until crisp. Flip halfway through cooking. Note that the pieces will not turn golden brown compared to when they are deep fried.

Air-frying option

• You can cook your tofu at 350F for 15-18 minutes, flipping halfway through cooking. Note that air-fryer settings may vary so you can try your settings and adjust from there.

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