Popcorn Chicken Style Tofu

We are fortunate to have incredibly good, locally made tofu at Lake Atitlan. One of our favorite, quick tofu meals is this vegan version of popcorn chicken. While there are many recipes for vegan versions of this dish, this one has a perfect combination of spices and can be ready in minutes.

The tofu from our local factory is very firm. In the past I never bothered to press it to remove excess water, but I’ve recently become a convert. What changed my mind? This great tofu press.

The real secret to this recipe is getting the batter the right consistency. It should be like a thick pancake batter, or it won’t stick to the tofu. A good nonstick pan also makes all the difference: I use a ceramic coated pan similar to these.

Serve the tofu over rice with your favorite sauce, like my Sweet Spicy Sriracha Sauce.