Recipes

Deep-Fried Tofu Poppers

Name: Deep-Fried Tofu Poppers
Prep time: 10 min
Cook time: 15 min
Total time: 55 min
Ingredients: 1 (12 ounce) package frozen extra-firm tofu, thawed; 0.33333334326744 cup chickpea (garbanzo bean) flour; 0.25 cup nutritional yeast; 1 teaspoon seasoned salt; 1 teaspoon salt; 0.5 teaspoon ground black pepper; 0.33333334326744 cup water, or more as needed; 1 tablespoon prepared yellow mustard, or more to taste; canola oil for frying

4.3

(3)

2 Reviews

1 Photo

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!

Recipe by btnymeg

Published on November 13, 2019

Prep Time:

10 mins

Cook Time:

15 mins

Additional Time:

30 mins

Total Time:

55 mins

Servings:

4

Yield:

4 servings

Jump to Nutrition Facts

Ingredients

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

Directions

Wrap thawed tofu in a paper or tea towel and press using a heavy object, 30 to 60 minutes.
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.
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).
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.
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.

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
8g	Fat
9g	Carbs
13g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 146
% Daily Value *
Total Fat 8g	10%
Saturated Fat 1g	4%
Sodium 864mg	38%
Total Carbohydrate 9g	3%
Dietary Fiber 3g	10%
Total Sugars 1g
Protein 13g
Vitamin C 0mg	2%
Calcium 311mg	24%
Iron 6mg	31%
Potassium 274mg	6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.