I scoured the internet for the actual Wheatsville Popcorn Tofu recipe. Apparently they are very proprietary. I did find it in a cookbook, but it was in the portions that Wheatsville uses. To produce 39 pounds! 39 POUNDS OF POPCORN TOFU. So I had to estimate the measurements. What is 3 quarts of tamari divided by 39?
Seriously, I just guessed. Secret ingredient? Nutritional yeast. I'll link to it: http://www.magcloud.com/browse/issue/271239
The difference is that you coat the tofu in a batter, rather than breading. But it still wasn't the same. I think my batter was too thick. Hans helped:
And it was delicious. More delicious than the first time, but still not the holy grail of Popcorn Tofu. Stay tuned for another attempt. Here it is, served with a salad, and sunflower quinoa:
RD and I should try this with the tofu we have had in our fridge for 2 months.
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