I have spent the last two months trying to master cooking tofu. And I think I have finally nailed it! It’s actually very easy. I avoided cooking tofu for years since it is so mysterious- sitting in a package of water in the spinach area of grocery stores, sucking up basically a whole roll of paper towels when I attempt to dry it off. But trust me- it’s not weird at all.
Later this week I’ll be posting about BAKED tofu, which is very easy and healthy. But for now… I’ll tell you about crispy, mouthwatering popcorn tofu!
I use an entire brick of tofu to make this dish and as with all tofu preparation, you will need plenty of cornstarch.
I cut the tofu up into bite size squares and don’t bother drying them off. I also have a plate with cornstarch, salt, pepper, and some of my favorite onion & herb spice mix. I toss some tofu cubes in the dry cornstarch and spices mix, taking care to coat each piece but not let the cornstarch get clumpy because these little clumps will fall into the oil and mess stuff up.
Heat some coconut oil and sesame oil in a wok and place the tofu cubes in. Tofu is really fun to fry because you can toss it around in the pan by flicking your wrist, and they actually flip. The sesame oil gives them a great color and deeper taste while the coconut oil can get pretty hot, which is necessary cause they need to cook for a few minutes to lose that soft, almost scrambled eggs texture.
I have to cook a package of tofu in three batches so each piece gets its time in the oil to sauté properly. If you crowd them in the pan, they won’t get that perfect crunch.
Once the tofu is done cooking, I add it to my brown rice and steamed veggies. As with just about everything lately, I add some of Kikkoman’s Teriyaki sauce on top.
This is a decadent and incredible dish! You should give tofu a chance because it’s very fun to cook & high in protein. Plus it’s vegan!