Popcorn Tofu Bites (Print out)

Crunchy tofu cubes with smoky, bold seasoning ideal for snacking or appetizers.

# What You'll Need:

→ 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 or Frying

16 - Cooking spray or 2 tbsp neutral oil

# How to Make It:

01 - Preheat oven to 425°F or heat oil in a deep skillet to 350°F for frying.
02 - Whisk all marinade ingredients together, add tofu cubes, and toss gently to coat. Let sit at least 10 minutes.
03 - Place flour in one bowl, plant milk in another, and mix breadcrumbs with oregano, paprika, salt, and cayenne in a third bowl.
04 - Dredge each tofu cube in flour, dip in plant milk, then coat evenly with the seasoned breadcrumb mixture.
05 - For baking, arrange cubes on parchment-lined baking sheet, lightly spray with cooking spray, and bake for 20–25 minutes, turning halfway until golden and crisp. For frying, cook cubes in hot oil for 2–3 minutes per side until evenly golden, then drain on paper towels.
06 - Serve hot accompanied by your preferred dipping sauce.

# Expert Advice:

01 -
  • The crust stays shatteringly crisp even after sitting out for a few minutes, which is rare for baked tofu.
  • You can prep the cubes ahead and bread them right before cooking, making weeknight snacking effortless.
  • They taste like the best part of fried chicken but leave you feeling light instead of heavy.
  • Kids and skeptics always ask for seconds, even the ones who swear they hate tofu.
02 -
  • If you skip pressing the tofu, the marinade will slide right off and the cubes will steam instead of crisp.
  • Dont overcrowd the baking sheet or skillet, the pieces need space for air to circulate or they will turn soggy.
  • Flipping halfway through baking is not optional, it is the only way to get even color on all sides.
  • Let the breaded cubes rest for a minute before baking or frying so the coating sets and doesnt fall off.
03 -
  • Press the tofu between two cutting boards with a heavy pot on top for 15 minutes, it removes way more water than paper towels alone.
  • If the breading is not sticking, let the cubes sit in the marinade a bit longer so the surface gets tacky.
  • Use one hand for wet ingredients and one for dry to keep your fingers from turning into breaded clumps.
  • A light mist of oil on top before baking makes the difference between pale and golden, do not skip it.
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