popcorn tofu

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Crispy Bang Bang Tofu

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Vegan Crispy Bang Bang Shrimp

So my friend Lane had been asking me for a while to make a vegan version on Bang Bang shrimp. It has probably been 10 or more years since I have eaten any and had no idea what the sauce was made of.

So imagine my surprise when I googled it and realized it was actually only 3 little ingredients that I always have in my pantry.

I have been playing around with a vegan shrimp recipe after having the best vegan fried shrimp from a local food truck recently, but still haven’t totally figured it out. But then it dawned on me!! I should just use our popcorn tofu recipe!

The trick to making something like crispy bang bang “shrimp” is keeping the “shrimp” really ,really crispy so it doest go super soggy super quickly once it is coated in sauce.

Well our popcorn tofu is REALLY CRISPY and actually made the perfect “shrimp” for this recipe! This recipe is perfect on its own as kind of a snack or appetizer, but would also be delicious served with a side of rice and quick and easy pickled veggies ( I will eat a pickled veggie on the side of almost any meal!)

This Bang Bang tofu is crispy, sweet, creamy, and spicy. It’s perfect really, and we can all thank Lane for the idea! I promise I would have never thought to make this if she would not have asked! So thanks Lane, keep the request coming and I’ll keep knocking on your door with plates of food :)

Ingredients:

  • 1 block extra firm tofu

  • 3/4 cups corn or tapioca starch

  • 2 cups bread crumbs

  • 1/2 cup vegan plain yogurt (I use Kite Hill)

  • 1/2 cup non dairy milk

  • 1 teaspoons salt

  • 1 1/2 teaspoons each, smoked paprika, and all purpose seasoning (we use a greek seasoning)

  • 1/2 teaspoon each chili powder, black pepper, salt

  • 2 teaspoons minced garlic

  • oil for frying

  • garnish: 2 green onions, finely chopped (the green ends only)

Bang Bang Sauce:

  • 3/4 cup vegan mayo

  • 2-3 teaspoons sriracha

  • 1/4 cup sweet chili sauce

  • 1/2 teaspoon minced garlic

Vegan Crispy Bang Bang Shrimp

Instructions:

  1. Remove tofu from package and drain. Wrap the tofu in a clean kitchen towel or some paper towels and place a few books, or a heavy pan on top. Let the tofu sit for 15 minutes to press out any extra water.

  2. Cut the tofu block in half, then cut halves into 1/2 inch strips. Using your hands, break off pieces of the strips to form little tofu nuggets.

  3. In a medium bowl, whisk together the yogurt, minced garlic, and milk.

  4. In another, bowl whisk 1/2 cups of the starch and all of the seasonings.

  5. In another bowl, add the bread crumbs.

  6. First toss the tofu into the starch and seasoning mixture

  7. Next add the tofu to the milk and yogurt and stir. All of the liquid should be absorbed by the tofu, although it will be a sticky mess. Now sprinkle the remaining 1/4 cup of starch over the tofu and toss.

  8. Using your hands (I promise, it’s just easier) pick up a small handful of tofu and toss it around in the breadcrumbs until fully coated. You can use your hands to separate any tofu that got clumped together, sifting it though your fingers. Place coated tofu into a dish, and repeat until all of the tofu is coated.

  9. Heat a few inches of oil in a high sided skillet. I use my cast iron for this. While the oil is heating, place a wire cooling rack on top of a paper towel lined baking sheet. This is where you will place the finished tofu to cool.

  10. Once the oil is nice and hot, carefully add the tofu in small batches to the pan (you can poke a chopstick into the oil, and if tiny bubbles form around the stick, the oil is ready). Using a slotted spoon, keep the tofu moving around for a few minutes to make sure all of the sides get Nice and CRISPY. Once tofu is browned and crispy, remove and place on a wire cooling rack. Repeat with remaining tofu.

  11. Mix all the ingredients together for the bang bang sauce. In large bowl toss finished tofu with all of the sauce. Sprinkle with finely chopped green onions and serve immediately.

If you like this recipe, try these:

Vegan Po-Boy with Popcorn Tofu

Crispy Coconut Tofu with Tropical Rice

Tofu Banh Mi Rice Cups

Vegan Crispy Bang Bang Shrimp
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Vegan Po'Boy with Popcorn Tofu

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Vegan Po’Boy with Popcorn Tofu

I would eat popcorn tofu every single day. It’s that good and addicitve.

Depending of the seasonings you use, it makes a perfect stand in for popcorn chicken or popcorn shrimp. I had not really even considered serving it in place of shrimp until a friend was over and tried the tofu. She said it reminder her of shrimp or clams.

I had originally made the recipe to replicate my favorite popcorn chicken from before we went vegan. My friend suggested I use the popcorn tofu in a Po’Boy, and I happily complied. I am a big fan of most sandwiches and a Po’Boy is no exception.

Crispy, chewy, fried tofu seasoned with Creole seasoning. Crispy lettuce and pickles, sliced tomatoes, hot sauce, and creamy vegan mayo. What’s to hate here?!?! Nothing, nothing at all.

Once again I can thank the people smarter than me for thinking up things for me to make. And to think I would have just kept dipping that popcorn tofu in some bbq sauces and called it good!!

Ingredients:

  • 1 block extra firm tofu (look for extra firm high protein tofu. It’s much firmer than regular extra firm tofu, and lends a bit of “chew” that this recipe needs)

  • 3/4 cups corn or tapioca starch

  • 2 cups bread crumbs

  • 1/2 cup vegan plain yogurt (I use Kite Hill)

  • 1/2 cup non dairy milk

  • 1 teaspoons salt

  • 2 teaspoons smoked paprika

  • 1 teaspoon each, garlic powder, onion powder, oregano, black pepper, thyme

  • 1/2 teaspoon cayenne pepper

  • oil for frying

  • 4-5 baguettes, or other crusty vegan rolls

  • shredded letttuce

  • sliced tomatoes

  • sliced dill pickles

  • vegan mayo

  • hot sauce

  • old bay seasoning

Instructions:

  1. Remove tofu from package and drain. Wrap the tofu in a clean kitchen towel or some paper towels and place a few books, or a heavy pan on top. Let the tofu sit for 15 minutes to press out any extra water.

  2. Cut the tofu block in half, then cut halves into 1/2 inch strips. Using your hands, break off pieces of the strips to form little tofu nuggets.

  3. In a medium bowl, whisk together the yogurt and milk.

  4. In another, bowl whisk 1/2 cups of the starch and all of the seasonings.

  5. In another bowl, add the bread crumbs.

  6. First toss the tofu into the starch and seasoning mixture

  7. Next add the tofu to the milk and yogurt and stir. All of the liquid should be absorbed by the tofu, although it will be a sticky mess. Now sprinkle the remaining 1/4 cup of starch over the tofu and toss.

  8. Using your hands (I promise, it’s just easier) pick up a small handful of tofu and toss it around in the breadcrumbs until fully coated. You can use your hands to separate any tofu that got clumped together, sifting it though your fingers. Place coated tofu into a dish, and repeat until all of the tofu is coated.

  9. Heat a few inches of oil in a high sided skillet. I use my cast iron for this. While the oil is heating, place a wire cooling rack on top of a paper towel lined baking sheet. This is where you will place the finished tofu to cool.

  10. Once the oil is nice and hot, carefully add the tofu in small batches to the pan (you can poke a chopstick into the oil, and if tiny bubbles form around the stick, the oil is ready). Using a slotted spoon, keep the tofu moving around for a few minutes to make sure all of the sides get nice and crispy. Once tofu is browned and crispy, remove and place on a wire cooling rack. Repeat with remaining tofu. I like to sprinkle the finished tofu with some old bay . You don’t have to, but I’m a fan.

  11. Assemble sandwiches by slicing bread lengthwise. Spread mayo on each side of bread, add popcorn tofu, lettuce, tomatoes, and pickles. Drizzle with hot sauce and serve.

If you like this recipe, try these:

Vegan Fried Green Tomato Sandwich with Bacon and Mozzarella

Pulled Jackfruit Mexican Torta

Beyond Meatball Subs

Vegan Po’Boy with Popcorn Tofu

vegan po'boy with popcorn tofu

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Popcorn Tofu

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Popcorn Tofu

Popcorn chicken used to be a serious weakness of mine! My kids even used to beg me to get them a box from our grocery store deli every time I went shopping.

After we went vegan we were all so excited to find the most delicious popcorn tofu at Costco! Imagine my joy! But in true Costco fashion, I was able to buy it maybe twice before they stopped selling it, despite my long, pleading notes in the suggestion box.

Eventually, I decided I could just start making our own. Sometimes I truly wonder what has happened to my brain, then I remember I have 4 kids, enough said.

So when it FINALLY occurred to me to make my own, it was game on. And I promise this recipe is way better than what I got at Costco! You could just as easily make this recipe in your air fryer if you are avoiding oil. I would try it at 375 degrees for 15 - 20 minutes, but check half way to see if they are getting too crispy.

This recipe is quick and easy, perfect for a quick dinner, a salad topper, filling for wraps, party appetizer, or a tasty snack! This popcorn tofu also works well for meal prep. Just fry up a batch and store it in the fridge. When you are ready to use it, just pop it in a 350 degree oven for 10 minutes and you are good to go!

And if you were ever a fan of honey mustard, I highly suggest making our Sweet No Honey Mustard dip for these tasty nuggets!

Ingredients:

  • 1 block extra firm tofu

  • 3/4 cups corn or tapioca starch

  • 2 cups bread crumbs

  • 1/2 cup vegan plain yogurt (I use Kite Hill)

  • 1/2 cup non dairy milk

  • 1 teaspoons salt

  • 1 1/2 teaspoons each, garlic, smoked paprika, and all purpose seasoning (we use a greek seasoning)

  • 1/2 teaspoon each chili powder, thyme, black pepper

  • oil for frying

Sweet No Honey Mustard Sauce:

  • 1/3 cup vegan mayo

  • 3 tablespoons yellow mustard

  • 2 tablespoons agave

  • 1/2 teaspoon all purpose seasoning (we use an all purpose greek seasoning)

  • pinch of salt

Instructions:

  1. Remove tofu from package and drain. Wrap the tofu in a clean kitchen towel or some paper towels and place a few books, or a heavy pan on top. Let the tofu sit for 15 minutes to press out any extra water.

  2. Cut the tofu block in half, then cut halves into 1/2 inch strips. Using your hands, break off pieces of the strips to form little tofu nuggets.

  3. In a medium bowl, whisk together the yogurt and milk.

  4. In another, bowl whisk 1/2 cups of the starch and all of the seasonings.

  5. In another bowl, add the bread crumbs.

  6. First toss the tofu into the starch and seasoning mixture

  7. Next add the tofu to the milk and yogurt and stir. All of the liquid should be absorbed by the tofu, although it will be a sticky mess. Now sprinkle the remaining 1/4 cup of starch over the tofu and toss.

  8. Using your hands (I promise, it’s just easier) pick up a small handful of tofu and toss it around in the breadcrumbs until fully coated. You can use your hands to separate any tofu that got clumped together, sifting it though your fingers. Place coated tofu into a dish, and repeat until all of the tofu is coated.

  9. Heat a few inches of oil in a high sided skillet. I use my cast iron for this. While the oil is heating, place a wire cooling rack on top of a paper towel lined baking sheet. This is where you will place the finished tofu to cool.

  10. Once the oil is nice and hot, carefully add the tofu in small batches to the pan (you can poke a chopstick into the oil, and if tiny bubbles form around the stick, the oil is ready). Using a slotted spoon, keep the tofu moving around for a few minutes to make sure all of the sides get nice and crispy. Once tofu is browned and crispy, remove and place on a wire cooling rack. Repeat with remaining tofu.

  11. If making the Sweet No Honey Mustard, whisk all ingredients together and store in an air tight container in the fridge. Serve tofu hot, or even room temp with sweet mustard, or any dip you like.

If you like this recipe, try these: