Popcorn Tofu Bites (Printable)

Crunchy, seasoned tofu cubes delivering bold flavor. Perfect for snacks or light meals.

# Ingredient list:

→ Tofu

01 - 14 oz extra-firm tofu, pressed and cut into ¾-inch cubes

→ Marinade

02 - 2 tbsp soy sauce
03 - 1 tbsp olive oil
04 - 1 tbsp lemon juice
05 - 1 tsp garlic powder
06 - 1 tsp smoked paprika
07 - ½ tsp onion powder
08 - ½ tsp ground black pepper

→ Breading

09 - ½ cup all-purpose flour (or chickpea flour for gluten-free)
10 - ¼ cup unsweetened plant milk
11 - 1 cup panko breadcrumbs (use gluten-free if needed)
12 - 1 tsp dried oregano
13 - 1 tsp sweet paprika
14 - ½ tsp salt
15 - ¼ tsp cayenne pepper (optional)

→ For Baking/Frying

16 - Cooking spray or 2 tbsp neutral oil

# Step-by-Step Guide:

01 - Preheat oven to 425°F or heat oil in a deep skillet to 350°F for frying.
02 - Combine all marinade ingredients in a bowl, add tofu cubes, and gently toss to coat. Let rest for at least 10 minutes.
03 - Place flour in one bowl, plant milk in a second, and seasoned breadcrumbs (breadcrumbs mixed with oregano, paprika, salt, and cayenne) in a third.
04 - Coat each tofu cube first in flour, then dip in plant milk, and finally cover evenly with the breadcrumb mixture.
05 - For baking: Arrange breaded cubes on a parchment-lined baking sheet, lightly spray with cooking spray, and bake for 20–25 minutes, turning halfway, until golden and crisp. For frying: Fry cubes in hot oil for 2–3 minutes per side until golden. Drain on paper towels.
06 - Serve hot with your preferred dipping sauce.

# Expert Advice:

01 -
  • The contrast between the crunchy coating and the soft tofu center is honestly addictive, and you can eat them straight off the pan without guilt.
  • They work as a snack, a party appetizer, or tossed into a rice bowl when you need something more filling.
  • You can prep the marinade and breading stations in under ten minutes, which means less time stressing and more time actually eating.
02 -
  • If you skip pressing the tofu, the extra water will steam inside the breading and turn it soggy instead of crispy, so take the time to squeeze it out.
  • Don't overcrowd the baking sheet or the frying pan, because the cubes need space for air to circulate and the coating to crisp up evenly.
  • Let the breaded tofu rest for a minute or two before cooking if you have time, which helps the coating stick better and prevents it from falling off.
03 -
  • Use a wire rack on top of your baking sheet if you have one, because it lets air flow underneath and makes the bottoms just as crispy as the tops.
  • Season each breading layer lightly instead of dumping all the spices in one place, so every bite tastes balanced and not just salty on the outside.
  • Let the oil come back up to temperature between batches if you're frying, or the coating will absorb too much oil and turn greasy instead of crisp.
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