Popcorn Tofu - take 2

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:

Popcorn Tofu - take 1

One of Hans' all time favorite foods is the popcorn tofu at Wheatsville: http://www.facebook.com/popcorntofu?sid=47835b242b93d424a193ef28b23765f5&ref=search.

He is obviously not the only one who feels this way.

So I decided to try and make it myself. I don't have a deep fryer, but I figured I could get pretty close.

Short version (let me know if you want the more detailed recipe):

Freeze tofu (to get a chewier texture)

Thaw and squeeze moisture out

Soak in vegetable broth and a couple teaspoons of soy sauce

Dip in an egg wash

Coat in a mixture of flour, breadcrumbs, and spices

Fry in very hot vegetable oil

Put on newspaper (preferable a section you don't treasure) to cool and soak up excess oil

Result (served with BBQ sauce, alongside a salad):

Verdict: Good, but more like fried chicken than the famous Popcorn Tofu. Stay tuned for tomorrow's second attempt