Deep-Fried Tofu Poppers
These poppers are great on their own, in salads, or in wraps. Freezing and thawing the tofu before cooking gives these poppers more of a meaty, chicken-style texture. Even people who have never tried tofu because they think it's "yucky" love them. Serve with dipping sauce of choice. Leftovers can be stored in the fridge and reheated in the microwave later or just eat them cold, straight from the fridge!
- 1 (12 ounce) package frozen extra-firm tofu, thawed
- ⅓ cup chickpea (garbanzo bean) flour
- ¼ cup nutritional yeast
- 1 teaspoon seasoned salt
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ⅓ cup water, or more as needed
- 1 tablespoon prepared yellow mustard, or more to taste
- canola oil for frying
- 1. Wrap thawed tofu in a paper or tea towel and press using a heavy object, 30 to 60 minutes.
- 2. Meanwhile, combine flour, nutritional yeast, seasoned salt, salt, and pepper in a medium bowl. Mix in water slowly until a thick, pancake-batter consistency is reached. Add mustard and mix well.
- 3. Fill a pot or deep fryer 3 to 4 inches full with oil and set over medium-low heat. Heat oil to 355 degrees F (180 degrees C).
- 4. Break up tofu into small, 1 to 1 1/2-inch nugget-sized pieces using your hands. Add to the batter and swirl using your hands to evenly coat.
- 5. Cook tofu in batches in the hot oil until they float and are golden brown in color, 3 to 5 minutes. Place on a paper towel-lined plate to drain off excess oil.
serving: 4 servings
calories: 145.6 kcal
carbohydrates: 9.3 g
protein: 12.5 g
saturated fat: 0.8 g
sodium: 863.6 mg
fiber: 2.7 g
sugar: 1.2 g