Spicy Tofu Popcorn

15 mins
Serves 1
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Directions

  1. 1Boil tofu in salted water for 5 minutes.
  2. 2Boil tofu in salted water for 5 minutes.
  3. 3Boil tofu in salted water for 5 minutes.
  4. 4Tear the cooled tofu into irregular bite-sized chunks to create more surface area.
  5. 5Tear the cooled tofu into irregular bite-sized chunks to create more surface area.
  6. 6Tear the cooled tofu into irregular bite-sized chunks to create more surface area.
  7. 7Coat the tofu with potato starch, chili powder, and salt. Drizzle with oil and toss until evenly coated.
  8. 8Coat the tofu with potato starch, chili powder, and salt. Drizzle with oil and toss until evenly coated.
  9. 9Coat the tofu with potato starch, chili powder, and salt. Drizzle with oil and toss until evenly coated.
  10. 10Air fry at 200°C (390°F) for 10 minutes, or until golden and crispy.
  11. 11Air fry at 200°C (390°F) for 10 minutes, or until golden and crispy.
  12. 12Air fry at 200°C (390°F) for 10 minutes, or until golden and crispy.
  13. 13Mix gochujang, soy sauce, maple syrup, and rice vinegar in a bowl until smooth.
  14. 14Mix gochujang, soy sauce, maple syrup, and rice vinegar in a bowl until smooth.
  15. 15Mix gochujang, soy sauce, maple syrup, and rice vinegar in a bowl until smooth.
  16. 16Add the hot crispy tofu to the sauce and toss quickly to coat.
  17. 17Add the hot crispy tofu to the sauce and toss quickly to coat.
  18. 18Add the hot crispy tofu to the sauce and toss quickly to coat.
  19. 19Top with sesame seeds and spring onion.
  20. 20Top with sesame seeds and spring onion.
  21. 21Top with sesame seeds and spring onion.

Ingredients

  • 500 g tofu
  • 500 g tofu
  • 500 g tofu
  • 1 tbsp salt (for boiling water)
  • 1 tbsp salt (for boiling water)
  • 1 tbsp salt (for boiling water)
  • 2 tbsp potato starch
  • 2 tbsp potato starch
  • 2 tbsp potato starch
  • 1 tsp ground chili powder
  • 1 tsp ground chili powder
  • 1 tsp ground chili powder
  • 0.25 tsp salt
  • 0.25 tsp salt
  • 0.25 tsp salt
  • 1 tbsp oil
  • 1 tbsp oil
  • 1 tbsp oil
  • 1 tbsp gochujang (or sriracha / sambal)
  • 1 tbsp gochujang (or sriracha / sambal)
  • 1 tbsp gochujang (or sriracha / sambal)
  • 1 tbsp soy sauce
  • 1 tbsp soy sauce
  • 1 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1 tbsp maple syrup
  • 1 tbsp maple syrup
  • 1 tsp rice vinegar
  • 1 tsp rice vinegar
  • 1 tsp rice vinegar
  • sesame seeds
  • sesame seeds
  • sesame seeds
  • chopped spring onion
  • chopped spring onion
  • chopped spring onion

Equipment

potbowlair fryer

Tips

  • Boiling tofu in salted water improves texture and seasons it from the inside out.
  • Tearing tofu into chunks increases surface area for more crunch and better sauce absorption.
  • Coating tofu in potato starch forms a crispy, golden shell when air-fried.