Deep Fried Tofu Poppers Recipes

DEEP-FRIED TOFU

Steps:

• Serve immediately and enjoy.

STIR-FRIED TOFU AND PEPPERS

Steps:

• Optional step for firmer tofu: Blot the tofu dry, wrap in a clean kitchen towel and place a cutting board on top. Let sit for about 15 minutes. Whether weighted or not, slice the tofu about 1/2 inch thick into 1- x 2-inch dominoes.
• Mix together 1 tablespoon of the soy sauce, 1 teaspoon of the brown sugar and 1 tablespoon of the oil in a medium bowl. Toss with the tofu, and stir to make sure all of the pieces are coated. Let sit for five to 10 minutes while you prepare the other ingredients.
• In a small bowl, stir together the remaining soy sauce and sugar, hoisin sauce and sesame oil. Set aside.
• Heat a large nonstick skillet or wok over high heat until a drop of water evaporates on contact. Add the oil, turn the heat to medium-high and add the peppers. Stir-fry for a couple of minutes, until the peppers begin to soften, and add the garlic and ginger. Stir-fry for 20 seconds, until the garlic and ginger begin to smell fragrant, and add the tofu, dried red pepper flakes and green onions. Stir-fry two minutes, give the sauce a stir and add to the pan. Cover and cook for three minutes. Remove the lid, stir the ingredients in the pan, and taste and adjust seasonings. Serve with rice or noodles.

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.

TOFU POPPERS

Steps:

• open tofu packages drain the liquid and pad dry, making sure to squeeze aa much water as u can out of it.
• in a bowl, mash and mix together all ingredients till it looks like lumpy cookie dough.
• once oil is hot, drop in tablespoons in hot grease. try not to over crowd the pan or pot, because they will stick together.
• once browned drain on paper towels and enjoy!
• optional: These are great with duck sauce, you can buy some or use those many packets you have from take out -- yummy!
• vegetarian version: Omit the meat and add red and green peppers finely chopped.

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.

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.

SUPERIORITY BURGER'S CRISPY FRIED TOFU SANDWICH

Steps:

• Prepare the marinated tofu: Line a baking sheet with paper towels or a clean kitchen towel. Cut the tofu crosswise into two rectangles that are each about 2 1/2 inches wide and 4 inches long. Slice each rectangle into three 1/2-inch thick slabs and arrange in a single layer on the baking sheet. Cover the sliced tofu with more towels and gently press each piece to extract some of the moisture.
• In a large bowl, combine the pickle juice, hot sauce, mustard and gochugaru.
• Heat the grapeseed oil in a large nonstick or cast-iron skillet over high heat until shimmering. Sear the tofu to form a golden-brown crust, 4 to 5 minutes per side. Immediately drop the hot tofu into the pickle juice mixture. Refrigerate and let the tofu marinate for at least a few hours, or even overnight.
• Prepare the fried tofu: In a medium shallow bowl, stir the mustard with 1/4 cup water until it's the consistency of heavy cream and set aside. In a large shallow bowl, whisk together the flour, baking powder, spices, salt and pepper.
• In a Dutch oven or sturdy pot, heat 2 inches of grapeseed oil over medium heat and set a wire rack on top of a baking sheet. Remove the tofu from the brine and pat dry. Dip the tofu in the mustard mixture, turning until coated all over, then the flour mixture; dip it again in the mustard then flour until twice coated. When the oil temperature reaches 350 degrees, carefully place the battered tofu into the hot oil and fry, flipping as needed, until golden brown, about 5 minutes. Transfer the fried tofu to the wire rack and sprinkle with a little salt.
• To serve, toast the buns and spread generously with mayo and dot with hot sauce, if desired. Top with fried tofu, cabbage and dill pickles, and eat immediately.