Deep Fried Tofu Poppers Food

CRISPY FRIED TOFU

Steps:

• Wrap tofu in a clean towel and place onto a plate. Set another plate on top, and place a 3- to 5-pound weight on top. Press tofu for about 20 minutes; drain and discard the accumulated liquid.
• Cut tofu into 1-inch by 2-inch chunks. Sprinkle 1/4 teaspoon salt onto one slide; flip over and sprinkle remaining 1/4 teaspoon on the other.
• Heat oil in a wok or large skillet. To test if the oil is ready, dip a chopstick or wooden spoon in it; if bubbles rise, it is ready. If the oil smokes, it is too hot.
• Gently place 5 to 8 pieces of tofu at a time in hot oil using metal tongs. Be very careful as oil may splatter; use a splatter guard if possible. Fry tofu until golden, 3 to 4 minutes.
• Drain tofu on a plate lined with several paper towels. Allow to cool slightly before serving.

DEEP-FRIED TOFU POPPERS

Steps:

• Wrap thawed tofu in a paper or tea towel and press using a heavy object, 30 to 60 minutes.
• Meanwhile, combine flour, nutritional yeast, seasoned salt, salt, and pepper in a medium bowl. Mix in water slowly until a thick, pancake-batter consistency is reached. Add mustard and mix well.
• Fill a pot or deep fryer 3 to 4 inches full with oil and set over medium-low heat. Heat oil to 355 degrees F (180 degrees C).
• Break up tofu into small, 1 to 1 1/2-inch nugget-sized pieces using your hands. Add to the batter and swirl using your hands to evenly coat.
• Cook tofu in batches in the hot oil until they float and are golden brown in color, 3 to 5 minutes. Place on a paper towel-lined plate to drain off excess oil.

DEEP-FRIED TOFU

Steps:

• Serve immediately and enjoy.

JALAPEñO POPPERS

Steps:

• Gather the ingredients.
• Slice jalapeño peppers in half lengthwise; remove the seeds. In a small bowl, mix the cream cheese and cheddar until well blended. Fill the jalapeño pepper halves with the cream cheese mixture and press halves back together.
• Put the milk in a shallow bowl.
• Combine the flour and salt in a shallow bowl.
• Put the breadcrumbs in a shallow bowl.
• Dip the peppers in the milk, then in the flour, coating thoroughly. Set them on a sheet of foil or waxed paper to dry for about 15 minutes.
• Dip the peppers in the milk again, then in the breadcrumbs. Let them dry again for 10 to 15 minutes. If necessary, dip again lightly in the milk and again in the breadcrumbs and let dry again.
• Meanwhile, heat oil in deep fryer to 370 F.
• Deep fry the breaded jalapeño peppers in batches for about 3 minutes, or until they're golden brown.
• Transfer jalapeño poppers to paper towels to drain.
• Let cool for a minute or so and enjoy!

FRIED TOFU RECIPE

Steps:

• Prepare a bowl of clean cold water
• Use a sharp pointed knife to carefully cut along the packaging edges to remove tofu block from its pouch.
• Deep the tofu block into water and gently wash it.
• Pat dry the surface with paper towel.
• Cut the tofu block into cubical pieces or as your recipes call for.
• Lay them out singly either on flat paper towel or colander.
• Let those piece air dried for at least 10-15 minutes or more. This will help to prevent splattering.
• Pour veggies oil into deep frying pan/wok place over high heat.
• When oil is hot, carefully add tofu pieces, one-by-one.
• Carefully use a wooden spatula or chopsticks to separate tofu pieces while they're sizzling.
• When all pieces turn gold and floating to the surface, transfer them onto strained container to allow dripping excess oil.
• Serve as is with soy sauce, onion garnish and Sriracha or use as base for other recipes

VEGAN JALAPEñO POPPERS

Steps:

• Add the soaked cashews to your blender jug along with the lemon juice, coconut cream, white vinegar, salt, onion powder and garlic powder and blend until smooth.
• Preheat the oven to 400°F (200°C).
• Put on some gloves (*see notes) and then slice the peppers in half lengthways. Leave the stems intact if you can and then hollow the peppers out with a teaspoon.
• When all your peppers are prepared place them onto a parchment lined baking tray.
• Stuff the peppers with the cream cheese.
• Now add the breadcrumbs to a bowl, add the melted vegan butter and toss with the breadcrumbs so that they're lightly coated with the butter.
• Sprinkle the breadcrumbs on top of your poppers and bake in the oven for 20-25 minutes until the breadcrumbs are golden brown and crispy on top.
• Serve them topped with some fresh chopped cilantro and sweet chili sauce for dipping.

FRIED TOFU RECIPE- EASY CHINESE STYLE)

Steps:

• Chop the onion and mince the garlic.
• Soak the dry shiitake mushroom until fully hydrated. Cut it into small pieces.
• Cut the tube of egg tofu disc shape, about 1cm thick.
• Deep fry the tofu until golden brown. Remove and drain on the kitchen paper towel.
• Add 3 tablespoons of oil to the pan.
• Saute the chopped onions and garlic until aromatic.
• Add the minced meat and stir-fry until it turns color.
• Add the mushroom and the seasoning. Cook over low heat until it starts to thicken.
• Spoon the minced meat mixture on the tofu as the topping.
• Sprinkle some chopped scallion and red chili on top to garnish.

CRISPY TOFU

Steps:

• Drain the tofu, wrap in 4-5 sheets of kitchen paper, put on a plate and put something heavy over the top, like a wooden chopping board, or a tray with a few tins on it. Leave for 20 mins to drain the excess moisture from the tofu.
• Mix the cornflour, garlic, paprika, salt and pepper in a small bowl. Unravel the tofu from the paper, cut in half through the centre, then cut into triangles, cubes or strips.
• Toss the tofu pieces in the spiced cornflour to coat all over. Heat the oil in a large non-stick frying pan over a medium-high heat. Fry the tofu for 2-4 mins on each side until golden, crunchy and browned at the edges. Smaller cubes will take 2 mins each side, larger triangles will take 4 mins. Cook in batches if you need to, adding a little more oil if the pan gets dry.
• Drain the cooked tofu on kitchen paper and season with a pinch more salt before serving.

VEGAN KFC FRIED CHICKEN (COPYCAT)

Steps:

• Freeze entire package of medium-firm tofu. Once it is frozen, remove it from the freezer and allow it to defrost. Repeat this step twice.
• Once the tofu is fully thawed for the second time, open the package and fully drain out all of the liquid. Press the tofu between two cutting boards to remove the liquid as best as you can. Once drained, use a towel to absorb any additional liquid.
• Break up the tofu into medium sized pieces. A block of tofu should yield about 8-10 pieces and maybe some smaller pieces. The tofu should naturally tear apart as well.
• Place the tofu pieces in casserole dish and pour in 2 cups of vegan chicken broth. If you're using no-chicken bullion cubes, mix with 2 cups of hot water prior to pouring over the tofu. Once the tofu is fully submerged in the broth, set the container aside to marinate while you set up the breading station.
• In a medium bowl, add in unsweetened plant milk and apple cider vinegar. Mix together and set aside. This will create a vegan buttermilk.
• In another medium bowl, mix together the all purpose flour with all of the spices listed in the ingredients.
• Now we are going to arrange our breading area. In a line we will arrange the marinated tofu, buttermilk, and seasoned flour mixture. Grab an additional large plate and place it on the side to use once the tofu has been breaded.
• One by one, take a piece of marinated tofu and gently squeeze any excess broth from it. Dunk it in the buttermilk and then dredge it in the seasoned flour, coating it on all sides. Set on a plate, and repeated process with all of the tofu pieces. Place the breaded tofu pieces onto the plate that you set aside.
• After the first round of breading, take one cup of corn flakes and use your hands to crumble them into the seasoned flour mixture. Mix through to evenly distribute the corn flakes and the flour.
• Repeat the process of coating the tofu by dipping each piece again in the buttermilk and then dredge in the flour and corn flake mixture. Repeat until all of the tofu is coated.
• Heat frying oil in large and deep pan to 350-375 degrees F. Line a plate with paper towels and set it aside.
• Place tofu pieces into the hot oil and deep fry until golden brown on all sides. Should take between 4-7 minutes, flipping as needed. Place finished pieces on a paper towel lined plate to cool.
• Serve with vegan ranch or a dipping sauce of your choice. Enjoy!

DEEP FRIED TOFU

Steps:

• In a bowl mix salt, 5 spice powder, sugar, pepper and garlic.
• Add tofu 1 at a time and turn over to coat evenly.
• Let stand 1 hour.
• In a wok, heat oil until smoking.
• Add tofu and deep fry for 5 minutes until puffy and golden.
• Drain on paper towels and serve immediately with green onions.

LEMON-PEPPER FRIED "CHICKEN" TENDERS

Steps:

• For the lemon-pepper "chicken": Place the tofu on a layer of paper towels on a cutting board. Top with more paper towels. Place a pot over the top and fill with heavy cans to press the excess liquid from the tofu. Let stand for 30 minutes.
• Cut the tofu into strips. Soak the strips in the broth in a bowl for 1 hour.
• Meanwhile, make the ranch dip: Stir together the mayonnaise, almond milk, parsley, vinegar, garlic powder, onion powder and dill in a small bowl. Season with salt and pepper. Refrigerate until ready to serve.
• For the lemon-pepper "chicken": Pour enough oil to reach halfway up the sides of a cast-iron skillet. Heat the oil to 350 degrees F. Line a rimmed baking sheet with a wire rack.
• Make the "buttermilk" by stirring together the almond milk and vinegar in a shallow dish. Let stand, whisking occasionally, for 10 minutes to develop a tangy flavor. Combine the flour, cornstarch, lemon-pepper seasoning and salt and pepper to taste in a separate shallow dish.
• Dip the tofu strips in the "buttermilk," then dredge in the flour mixture. Fry, in batches, turning occasionally, 7 to 8 minutes. Drain on a wire rack and sprinkle with additional lemon-pepper seasoning while still hot. Serve hot with the ranch dip.

JALAPENO POPPER DEEP FRIED

Steps:

• Fry the bacon in a saute pan until crispy. Let cool slightly and then crumble.
• Mix the cream cheese, shredded cheese, garlic powder, salt, pepper, and crumbled bacon in a bowl. This mixture will act as the stuffing for the deep fried jalapeno poppers.
• Cut the stem off of each jalapeno, cut them in half lengthwise, and remove the seeds.
• Take about a tablespoon or two of the jalapeno popper stuffing mixture and fill each jalapeno half.
• Working on one jalapeno pepper at a time, briefly dip the pepper into the milk and then roll it in the flour to coat. Set aside and repeat with all the jalapeno poppers. When deep fried the flour will form the crispy outside that mark many jalapeno poppers.
• Once you have completed step 6 for each pepper repeat it again, starting with the driest peppers.
• In a dutch oven, large pot, or deep fryer heat the oil to around 365 degrees.
• Carefully place several of the jalapeno poppers into the oil, being sure not to over-crowd it. Let the peppers cook until the outside is a golden brown, normally about 3 minutes. Remove with a strainer or slotted spoon and let dry on a wire rack.
• Serve the jalapeno poppers with ranch dressing or sour cream.