Popcorn Tofu Recipe: Vegan Street Food Review

I cannot get enough of this Popcorn Tofu! I added mine to a Pad Thai but I think these would make for a nice little side dish, or could be used in a stir fry. I think tofu is so versatile for vegetarians and given the right flavouring, can really bring a different texture and taste to any meal.

I have taken this recipe from Vegan Street Food. The recipe is simple but a little messy to make! I have made numerous recipes from this cookbook and I have got to say they have all been fool proof as well as delicious. The author, Jackie Kearney, showcases a wide range of vegan recipes, all inspired by time spent travelling around Asia with her family. She was a finalist from the 2011 TV series of Masterchef.

Tofu Recipe from Vegan Street Food



6 Tbsp Soy sauce

2 Tsp Chinese five-spice powder

400g Firm tofu

150g Cornflour

100ml Soya cream (could be adapted to cream if following vegetarian recipe)

150g Wholemeal breadcrumbs

1 Tsp Paprika

600ml Vegetable oil

Vegan Street Food Cookbook


  1. Mix together the soy sauce and Chinese five-spice mix.
  2. Cut the tofu block into bite size pieces.
  3. Drizzle the mixture over the tofu pieces.
  4. Put the cornflour in one bowl, soya cream in another bowl and breadcrumbs in (yet) another bowl.
  5. Add the paprika to the breadcrumbs and mix well.
  6. Cut a sheet of greaseproof paper and leave to one side. This will be used for putting the tofu pieces on.
  7. Heat the vegetable oil in a wok on a medium to high heat.
  8. Dip each piece of tofu in cornflour, then soya cream and then in the breadcrumbs. Gently pat it so it holds its shape.
  9. Fry the tofu in batches until crispy and golden.
  10. Place onto paper towels to remove any excess oil. If you want to keep these warm whilst making the whole batch, simply place in the oven on a low heat.

I really want to oven bake these pieces next time. This would make them slightly healthier and avoid splashing oil everywhere in my kitchen. Are you a fan of tofu?

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