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; 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

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Prep Time: 10 minutes

Cook Time: 15 minutes

Total: 55 minutes

Servings: 4

Cost: $4.91 /serving

Author : btnymeg

Ingredients

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1 (12 ounce) package frozen extra-firm tofu, thawed⅓ cup chickpea (garbanzo bean) flour¼ cup nutritional yeast1 teaspoon seasoned salt1 teaspoon salt½ teaspoon ground black pepper⅓ cup water, or more as needed1 tablespoon prepared yellow mustard, or more to tastecanola oil for frying

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Instructions

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Step 1

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

Step 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.

Step 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).

Step 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.

Step 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.