Vegan Tofu Popcorn Chicken
Firm tofu coated in a crunchy seasoned panko breadcrumb coating. A healthier plant based take on the kfc classic popcorn chicken. These go perfectly with some garlic aoli, bbq sauce or gravy.
Ingredients
- 200 g Tofu extra firm
- 200 ml Soy milk
- 1 tbsp Apple cider vinegar or lemon juice
- 150 g Panko breadcrumbs
- 1 tsp Garlic granules
- 1 tsp Onion granules
- 1 tsp Paprika
- 1 tsp Mixed herbs
- 1/2 tsp Salt
- 1/2 tsp White pepper
Instructions
- If using the freezing method make sure the tofu is fully thawed and all of the moisture squeezed out before continuing onto the next steps.
- Combine the soy milk and apple cider vinegar in a bowl, mix well then set aside. This makes a vegan buttermilk to coat the tofu in to make sure the coating sticks.
- Squeeze out any excess water from the tofu and pat dry. Cut the tofu up into even bite-sized cubes.
- Combine all of the seasonings together and add the seasoning to the panko breadcrumbs and mix well.
- To coat the tofu dip the pieces into the soy milk mixture then into the panko mixture. Repeat this twice for an extra crunch coating.
- Heat up some oil and carefully place each tofu piece into oil until golden brown and crispy on one side. Then turn the pieces to make sure each side is evenly cooked.
- Serve up with your favourite dipping sauce (I used garlic aioli) and enjoy!
Notes
Freezing tofu - A really useful method of altering the texture of tofu that works so well for this recipe is to freeze the block and leave it to thaw, this method makes a more chicken like texture just make sure you squeeze out all of the excess liquid before bread-crumbing.
Frying - If you have a deep fryer these would be amazing cooked in there however I just shallow fry in a small amount of oil. Just make sure they are browned evenly on all sides.