Crispy Popcorn Tofu Bites (Printable)

Golden, crunchy tofu cubes seasoned with smoky paprika and herbs for a flavorful plant-based snack.

# What You 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, 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

# Step-by-Step Guide:

01 - Preheat the 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 toss gently to coat evenly. Let stand for at least 10 minutes.
03 - Arrange three bowls: one with flour, one with plant milk, and one with seasoned panko mixture.
04 - Dredge tofu cubes in flour, dip into plant milk, then coat thoroughly with the breadcrumb mixture.
05 - For baking, place breaded cubes on a parchment-lined sheet, 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; drain on paper towels.
06 - Enjoy hot with preferred dipping sauce.

# Expert Advice:

01 -
  • That satisfying crunch hits different when you bite through to the creamy tofu center.
  • The whole thing comes together in about 40 minutes, which means you can make it on a whim.
  • It's the kind of dish that works equally well as a snack, party appetizer, or part of a bigger meal.
02 -
  • Skipping the tofu pressing step will give you steamed instead of crispy results—I learned this the hard way on my first attempt.
  • Don't move the tofu around too much while baking; let it sit long enough on each side to actually crisp up instead of just cooking through.
  • The marinade time matters more than you'd think; even 10 minutes makes the seasoning actually penetrate the tofu instead of just sitting on the surface.
03 -
  • Don't skip the parchment paper when baking; it prevents sticking and helps them crisp evenly on the bottom.
  • If your plant milk is sweetened, use less or go unsweetened; the subtle flavors get thrown off surprisingly easily.
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