Popcorn Tofu Bites (Printable)

Crunchy tofu cubes seasoned with smoky spices and baked or fried to golden perfection.

# What You'll Need:

→ Tofu

01 - 14 oz extra-firm tofu, pressed and cut into ¾-inch cubes

→ Marinade

02 - 2 tablespoons soy sauce
03 - 1 tablespoon olive oil
04 - 1 tablespoon lemon juice
05 - 1 teaspoon garlic powder
06 - 1 teaspoon smoked paprika
07 - ½ teaspoon onion powder
08 - ½ teaspoon 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 (use gluten-free if needed)
12 - 1 teaspoon dried oregano
13 - 1 teaspoon sweet paprika
14 - ½ teaspoon salt
15 - ¼ teaspoon cayenne pepper (optional)

→ For Baking or Frying

16 - Cooking spray or 2 tablespoons neutral oil

# Directions:

01 - Preheat the oven to 425°F or heat oil in a deep skillet to 350°F if frying.
02 - Combine all marinade ingredients in a bowl. Add tofu cubes and toss gently to coat. Let rest for at least 10 minutes.
03 - Arrange three bowls: one with flour, another with plant milk, and a third with seasoned panko breadcrumbs mixed with oregano, paprika, salt, and cayenne pepper.
04 - Dredge each tofu cube in flour, dip into plant milk, then coat thoroughly with the breadcrumb mixture.
05 - For baking, place breaded cubes on a parchment-lined sheet, lightly 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 - Serve warm with your preferred dipping sauce.

# Expert Suggestions:

01 -
  • The crispy coating stays crunchy even after sitting for a few minutes, unlike some tofu recipes that go soft too fast.
  • You can bake or fry them depending on your mood and how much oil you want to use that day.
  • They taste incredible warm or at room temperature, which makes them perfect for meal prep or parties.
  • The marinade seeps into every corner of the tofu, so each bite is flavorful all the way through.
02 -
  • If you skip pressing the tofu, the marinade will slide right off and the cubes will steam instead of crisp up in the oven.
  • Don't overcrowd the baking sheet or the oil, the cubes need space for air to circulate or they'll turn soggy instead of crunchy.
  • Let the breaded cubes rest for a minute before baking or frying so the coating sets and doesn't fall off during cooking.
03 -
  • For an even thicker, crunchier crust, dip the tofu back into the plant milk and breadcrumbs a second time before baking or frying.
  • If you want a gluten-free version, swap the flour for chickpea flour and use certified gluten-free panko and tamari instead of soy sauce.
  • Press your tofu the night before and store it in the fridge, it'll be even firmer and absorb the marinade faster the next day.
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