This recipe uses tofu as the main ingredient and offers a vegan version of the traditional popcorn chicken. Perfectly seasoned, coated, and fried, the tofu creates delicious, crispy 'chick'n' bites that can be enjoyed as a main course or as a snack.
Ingredients: 1 block extra firm tofu, pressed and cubed. 1 cup all-purpose flour. 1 tablespoon cornstarch. 1 teaspoon smoked paprika. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 cup plant-based milk. 1 cup breadcrumbs. Oil for frying.
Instructions: In a bowl, mix together flour, cornstarch, smoked paprika, garlic powder, onion powder, salt, and black pepper. Dip tofu cubes into the flour mixture, then into the plant-based milk, and finally coat with breadcrumbs. Heat oil in a frying pan over medium-high heat. Fry tofu cubes until golden brown and crispy, about 3-4 minutes per side. Remove tofu from oil and place on a paper towel-lined plate to drain excess oil.
Prep Time: 15 minutes
Cook Time: 15 minutes
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