Taiwanese Popcorn Tofu
This bite-sized street snack is crispy, addictive, dusted with spices and tossed with crisp basil leaves - it's so popular in Taiwan for a reason!
Servings: 4
Ingredients
- 1 block extra firm tofu 200-250g
- 3 tbsp light soy sauce
- 2 tbsp shaoxing wine
- 2 tsp five spice powder
- 1/4 tsp white pepper
- 2 tbsp corn starch
- 3/4 cup tapioca starch
- 1.5 cups thai basil leaves
Seasoning
- 1/2 tsp five spice
- 1/2 tsp white pepper
- 1/2 tsp salt
- 1/2 tsp paprika
Instructions
- In a bowl, combine soy sauce, Shaoxing wine, five-spice powder, white pepper, salt and corn starch. Add the tofu pieces to the marinade and mix until well coated.
- Cover and refrigerate for at least 20 minutes, or up to 4 hours - overnight for best flavour.
- In a shallow dish or bowl, add tapioca starch. Heat oil in a pan.
- Remove the marinated tofu from the refrigerator. Dredge each piece of chicken in the flour mixture until evenly coated, shaking off any excess flour.
- Carefully lower the pieces into the hot oil, in batches, to avoid overcrowding the fryer. Fry for 5-6 minutes, or until golden brown and cooked through, stirring occasionally for even cooking.
- Toss in basil leaves and fry until crisp.
- Once cooked, use a slotted spoon or spider strainer to remove the tofu from the oil and transfer to a paper towel-lined plate to drain excess oil.
- While still hot, mix together ground spices and sprinkle that over the fried tofu. Add fried basil leaves for extra flavour.
- Serve the Taiwanese popcorn tofu hot as a snack or appetizer.