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Deep-Fried Tofu Poppers

Rated as 4.5 out of 5 Stars
2

"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!"
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Ingredients

55 m servings 146
Original recipe yields 4 servings

Directions

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  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.

Footnotes

  • Cook's Note:
  • If you don't have a thermometer, you can check your oil by dipping the end of a wooden spoon into it. If bubbles fizz off, then the oil is ready for cooking with.
  • Editor's Note:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts


Per Serving: 146 calories; 7.8 9.3 12.5 0 864 Full nutrition

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Reviews

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I use parmesean cheese instead of yeast, and played around a bit with the seasoned salt, but it came out great. I have two daughters who have celiac and are vegetarians, so this was a great idea...