Description
Crispy Taiwanese Popcorn Tofu is a vegan snack. It features tofu coated in starch and fried until golden brown. This dish is seasoned with aromatic spices and served with crispy basil leaves. It is a satisfying plant-based alternative to traditional popcorn chicken.
Ingredients
Scale
- 1 block Extra Firm Tofu (frozen and thawed for better texture)
- 2 tablespoons Light Soy Sauce (or tamari for gluten-free)
- 1 tablespoon Shaoxing Wine (or rice vinegar for non-alcoholic)
- 1 teaspoon Five Spice Powder (or garam masala)
- 1/2 teaspoon White Pepper (or black pepper)
- 2 tablespoons Corn Starch
- 1 cup Tapioca Starch (or arrowroot starch)
- 1 cup Thai Basil Leaves (or regular basil)
- to taste Seasoning (Five Spice, White Pepper, Salt, Paprika)
Instructions
- Marinate Tofu: In a mixing bowl, combine light soy sauce, Shaoxing wine, five spice powder, white pepper, salt, and corn starch. Stir until smooth. Add cubed extra firm tofu, ensuring it is well-coated. Cover and refrigerate for 20 minutes to 4 hours for maximum flavor absorption.
- Prepare for Frying: Pour tapioca starch into a shallow dish. Heat enough oil in a frying pan over medium-high heat until hot.
- Coat Tofu: Retrieve the marinated tofu. Carefully dredge each piece in the tapioca starch, ensuring an even coating.
- Fry Tofu: Gently lower the coated tofu pieces into the hot oil in batches. Fry for 5-6 minutes, or until golden brown, stirring occasionally.
- Fry Basil: Add fresh Thai basil leaves to the oil during the last minute of cooking.
- Finish Dish: Transfer crispy tofu and basil onto a paper towel-lined plate to drain excess oil. Mix your ground seasoning and generously sprinkle it over the hot tofu and fried basil for an enhanced flavor.
Notes
- Serve your Taiwanese popcorn tofu with sweet chili or soy dipping sauce for additional flavor.
- Ensure the oil is hot enough before frying to achieve a crispy texture.
- For best flavor, marinate the tofu for several hours.
- Fry tofu in small batches to maintain oil temperature and prevent sticking.
- Let the tofu drain on paper towels after frying to absorb excess oil.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: APPETIZERS
- Method: Deep Frying
- Cuisine: Taiwanese
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 1 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 0 mg