Back with another EASY 20-minute dinner, Spicy Popcorn Tofu.
If you are looking for an easy but delicious dinner, you need to try my Spicy Popcorn Tofu. Savory, spicy, and flavorful, this Spicy Popcorn Tofu is the ultimate rice killer, and you will be craving for seconds.
Don’t you like spicy food? Skip the Thai Red Chili, and you get yourself a delicious garlic-glazed popcorn tofu instead. Trust me, even if you don’t like tofu, this Spicy Popcorn Tofu will be perfect for you.
I love tofu, especially crispy tofu, and this spicy popcorn tofu is literally the perfect combo – crispy tofu, and coated with a sticky glaze.
To make the tofu crispy, I am using tapioca starch. Tapioca starch is the coating used for the famous Taiwanese popcorn chicken. It is also gluten-free, so it is perfect for those with gluten allergies.
If you can’t find tapioca starch, you can also swap it with cornstarch, but it will be slightly less crispy. You can find tapioca starch at most Asian grocery markets, or you can find it on AMAZON.
The sauce for my spicy popcorn tofu is SUPER EASY to make at home.
All you need is soy sauce, vegetarian oyster sauce, garlic, honey, and red chili. If you don’t like spicy food, adjust the amount of thai red chili, or cut it out completely.
You can also swap with Korean red chili flakes if you want a more mild flavor. If you are vegetarian, you can swap honey with any sweetener of your choice, such as sugar or corn syrup.
I am using medium firm tofu today to make my spicy popcorn tofu.
If you are a beginner, you can swap for firm tofu, as it is easier to work with. There is no need to press out the water for the tofu since we are using the residual water to coat the tapioca starch.
You want the tofu to be crispy on the outside and juicy on the inside. Quick tip, let the tapioca starch sit on top of the tofu for 2-3 minutes before pan-frying; this will prevent any fallouts.
Do you want more EASY 20 MINUTE RECIPES? Here are some of my go-to recipes that you will LOVE!
- Honey Garlic Chicken
- Vegetable Pancakes (EXTRA Crispy)
- Crispy Potato Pancake
- Black Pepper Garlic Steak Bites
Ingredients
- 1 pack medium-firm tofu, 450g
- ⅔ cup tapioca starch
- 2 tablespoon garlic, chopped
- 1-2 Thai Red Chili, chopped
- 2.5 tablespoon soy sauce
- 2 tablespoon honey
- 1.5 tablespoons vegetarian oyster sauce
- Green onion and sesame seeds to garnish
- Drain the tofu, and cut into bite-size pieces.
- Coat the tofu with tapioca starch, press it in, and dust off any excess flour. Let it rest for 2-3 minutes, and this will prevent fallouts.
- In a bowl, mix soy sauce, vegetarian soy sauce, honey, garlic, and red chili. Adjust the amount of red chili based on your spice level.
- Drizzle oil into a pan, and turn the heat to medium-high. Pan-fry the tofu for 4-5 minutes or until crispy and golden brown.
- MAKE SURE not to crowd the pan, as tapioca starch can be a little sticky until fully cooked. You don’t want the tofu to touch until all sides are cooked to prevent it from sticking together. If they do stick, just break it apart with chopsticks.
- Once the tofu is crispy and golden brown, remove it and set aside. Using the same pan, pour on the excess oil or fallouts, or soak it up with a paper towel.
- Drizzle in the sauce, and let it cook on medium-high heat for 30 seconds, then add back in the tofu.
- Saute on high heat for another 1-2 minutes and garnish with green onion and sesame seeds.
Spicy Popcorn Tofu
Materials
- 1 pack medium-firm tofu 450g
- ⅔ cup tapioca starch
- 2 tablespoon garlic chopped
- 1-2 Thai Red Chili chopped
- 2.5 tablespoon soy sauce
- 2 tablespoon honey
- 1.5 tablespoon vegetarian oyster sauce
- Green onion and sesame seeds to garnish
Instructions
- Drain the tofu, and cut into bite-size pieces.
- Coat the tofu with tapioca starch, press it in, and dust off any excess flour. Let it rest for 2-3 minutes, and this will prevent fallouts.
- In a bowl, mix soy sauce, vegetarian soy sauce, honey, garlic, and red chili. Adjust the amount of red chili based on your spice level.
- Drizzle oil into a pan, and turn the heat to medium-high. Pan-fry the tofu for 4-5 minutes or until crispy and golden brown.
- MAKE SURE not to crowd the pan, as tapioca starch can be a little sticky until fully cooked. You don’t want the tofu to touch until all sides are cooked to prevent it from sticking together. If they do stick, just break it apart with chopsticks.
- Once the tofu is crispy and golden brown, remove it and set aside. Using the same pan, pour on the excess oil or fallouts, or soak it up with a paper towel.
- Drizzle in the sauce, and let it cook on medium-high heat for 30 seconds, then add back in the tofu.
- Saute on high heat for another 1-2 minutes and garnish with green onion and sesame seeds.
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