Popcorn Tofu

Prepare the Tofu and Sauce

The 1-2-3's

Preheat oven or air fryer to 375 - 400 degrees.
Drain tofu and pat dry to remove excess liquid; no need to press.
Break tofu into pieces.
Mix dry ingredients together.
Stir together the dry mix, the mustard, the broken tofu, and half the water. (Add more water if needed.)
The batter should be thick, yet loose enough to splatter onto the prepared tray or air fryer basket.
Bake up to 40 minutes depending on your equipment and desired crispiness. Check tofu after 25 minutes. Bake to desired doneness.

Tips:

Start with a preheated, hot oven.
You can squeeze tofu block between your hands to remove excess water.
Some prefer this on the softer side of doneness, others prefer it almost burnt.
The tofu popcorn serves well with a favorite dipping sauce.

Ingredients

1 Block Tofu, firm or extra firm
1/3 cup chickpea flour
1/4 cup nutritional yeast
1 -2 Tbl seasoning blend
1/4 tsp Kala Namak* (black salt)
1/4 tsp salt, if desired
1 Tbl mustard
1/4 cup water, scant

*Kala Namak aka black salt is actually pink in color similar to Himalayan salt. Unlike Himalayan salt, black salt offers a unique eggy aroma and flavor. It's especially complementary with chickpea aka garbanzo bean flour.

Try different flour and seasoning combinations.

In-process pictures

Sweet and Sour Baked Tofu

Prepare the Tofu and Sauce

Bake the Tofu

- Preheat oven or air fryer to 375-400.

- Drain tofu and press tofu block.

- Cut tofu into equal-sized blocks or cubes.

- Marinade cut tofu for 20 - 120 minutes.

- Remove tofu from liquid and place on prepared baking sheet. Do not allow cubes to touch.

Bake in hot oven for 15-20 minutes; flip and bake an additional 15-20 minutes or until desired doneness.

Prepare the Sweet and Sour Sauce

Combine all ingredients in sauce pan. Bring to low boil for about 25 minutes or until reduced by about 1/3.

Serve over rice with Sweet and Sour Sauce. Garnish with chopped fresh cilantro or sliced green onions.

Store leftover tofu in airtight container, refrigerated, for 4-7 days.

Store leftover Sweet and Sour Sauce in sealed container for 4-7 days.

PRO TIPS:

Soak dried apricots (or mangos) in hot water to soften. Remove from liquid, reserving soaking liquid. Using just enough soaking liquid to keep things moving, blend softened dried fruit in high-speed blender until smooth consistnecy.

Ingredients for Sweet and Sour Tofu

1 Block Tofu, firm or extra firm

1/4 Cup Low-Sodiume Tamari or Soy Sauce
1/2 - 1 Tbl Garlic powder
1/2 - 1 Tbl Onion powder
1/2 - 1 Tsp Liquid Smoke
1/4 - 1/2 Ground Black Pepper

For the Sweet and Sour Sauce

2 Cups Pinapple Juice
1 Cup Sake
1/4 Cup Rice Wine Vinegar
1/4 Cup Apricot or Mango paste
3 Tbl Honey or Agave
3-6 Cloves Garlic
1 Tbl Fresh Ginger, minced

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