ramyaramesh3007These tofu bites fried to perfection and tossed in a asian-style spicy sichuan seasoning is the perfect go-to snack for any day.
Prepare your taste buds for an explosion of heat and flavor with this Spicy Popcorn Tofu. This bite-sized delight packs a punch with its crispy exterior and a bold combination of asian-style spices that will leave you craving for more. It’s simple and cleared out in just a few minutes by my family because it made such an addictive snack!
Whether you’re hosting a party or looking for a bold snack to elevate your movie night, this crispy and spicy tofu snack has to be on the menu. You can also easily use these in wraps, salads as well as a meat substitute in dishes.
Enjoy the perfect balance of crunch and spice in every bite by deep frying the tofu to perfection and tossing them in spices in just under 30 minutes.
What Do I Need?
- extra firm tofu – freeze the tofu and thaw it the microwave for 2 minutes. Squeeze out excess water and you have the perfect texture to make popcorn tofu!
- all-purpose flour – you can substitute this with gluten free flour.
- corn starch – to make the tofu crispy!
- spices – five spice powder, garlic powder, onion powder, gochugaru (or red chili flakes)
- neutral oil for frying
- seasoning – dried red chillies, sichuan pepper, deep fried curry leaves and roasted peanuts
For gluten free substitutions, swap plain flour for gluten free flour.
For alliums free substitutions, swap out onion & garlic powders for hing.
Spicy Popcorn Tofu
Ingredients
- 250 g extra firm tofu
- 1/2 cup plain flour
- 1/2 cup water add more if the batter is too thick
- 1 tbsp corn starch
- 1 tsp 5-spice powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp gochugaru more for more spicy
- 1 tsp salt
- 1/4 tsp white pepper
- neutral oil for frying
Seasoning
- 4-5 dried red chillies
- 2 sprigs curry leaves
- 1 tsp sichuan pepper
- 2 tbsp peanuts
Instructions
- In a bowl, mix all-purpose flour, cornstarch, 5-spice, onion powder, garlic powder, gochugaru (or red chili flakes), salt and black pepper.
- Cut the frozen and thawed tofu into squares. Heat vegetable oil in a deep fryer or a heavy-bottomed pan.
- Fry the coated tofu pieces in batches until they turn golden brown and crispy, about 3-4 minutes per batch.
- Using a slotted spoon, transfer the fried chicken to a paper towel-lined plate to drain excess oil.
- In the remaining oil, fry curry leaves (beware of splattering!) until crispy. Repeat with dried red chillies and peanuts.
- Add sichuan pepper, curry leaves, red chillies and peanuts to the popcorn tofu. Add more salt to taste and give them a toss.
- Serve hot and enjoy!