Baked Popcorn Tofu
Other dipping sauces we enjoyed: ranch dressing and barbecue sauce! Spicy alternative: sprinkle on crushed hot pepper flakes, after the tofu has been dipped into the egg and before the panko!!
Ingredients
For the Popcorn Tofu:
- 1 package 14 oz. Nasoya Organic Extra Firm Tofu, drained and pressed
- ¾ cup all-purpose flour
- salt and pepper
- 2 eggs whisked
- 1 cup panko bread crumbs
- 2 teaspoons smoked paprika
For the Spicy Dipping Sauce:
- 4 tablespoons Japanese mayonnaise
- 3 to 4 teaspoons Sriracha sauce
- 1 teaspoon roasted sesame oil
- 1 teaspoon fresh lemon juice
- toasted sesame seeds
Instructions
For the Popcorn Tofu:
- Preheat your oven to 375 degrees. Line a baking sheet with parchment paper.
- After you have drained and pressed your tofu, cut the tofu into cubes. Prep three bowls for the dredging: the flour and season with a pinch of salt and pepper, the eggs and the panko. Season the panko with the smoked paprika and a pinch of salt and pepper and mix together.
- Dip each tofu cube in this order: in the flour, then the eggs and then in the panko. Once each piece of tofu is complete, place onto the lined baking sheet. Repeat until finished with all of the tofu. Bake for 25 to 30 minutes, or until golden brown. Remove from oven and let cool for a few minutes before serving.
For the Spicy Dipping Sauce:
- Using a small mixing bowl, whisk together all of the ingredients. Sprinkle on some toasted sesame seeds if desired. Serve with the Popcorn Tofu.