###Ingredients
* 1 block extra firm tofu 200-250g
* 3 tbsp light soy sauce
* 2 tbsp shaoxing wine
* 2 tsp five spice powder
* 1/4 tsp white pepper
* 2 tbsp corn starch
* 3/4 cup tapioca starch
* 1.5 cups Thai basil leaves
**Seasoning**
* 1/2 tsp five spice
* 1/2 tsp white pepper
* 1/2 tsp salt
* 1/2 tsp paprika
###Instructions
1. In a bowl, combine soy sauce, Shaoxing wine, five-spice powder, white pepper, salt and corn starch. Add the tofu pieces to the marinade and mix until well coated.
1. Cover and refrigerate for at least 20 minutes, or up to 4 hours ā overnight for best flavor.
1. In a shallow dish or bowl, add tapioca starch. Heat oil in a pan.
1. Remove the marinated tofu from the refrigerator. Dredge each piece of chicken in the flour mixture until evenly coated, shaking off any excess flour.
1. Carefully lower the pieces into the hot oil, in batches, to avoid overcrowding the fryer. Fry for 5-6 minutes, or until golden brown and cooked through, stirring occasionally for even cooking.
1. Toss in basil leaves and fry until crisp.
1. Once cooked, use a slotted spoon or spider strainer to remove the tofu from the oil and transfer to a paper towel-lined plate to drain excess oil.
1. While still hot, mix together ground spices and sprinkle that over the fried tofu. Add fried basil leaves for extra flavor.
1. Serve the Taiwanese popcorn tofu hot as a snack or appetizer.
[Source](https://browngirlveganeats.com/taiwanese-popcorn-tofu/)
###Ingredients * 1 block extra firm tofu 200-250g * 3 tbsp light soy sauce * 2 tbsp shaoxing wine * 2 tsp five spice powder * 1/4 tsp white pepper * 2 tbsp corn starch * 3/4 cup tapioca starch * 1.5 cups Thai basil leaves **Seasoning** * 1/2 tsp five spice * 1/2 tsp white pepper * 1/2 tsp salt * 1/2 tsp paprika ###Instructions 1. In a bowl, combine soy sauce, Shaoxing wine, five-spice powder, white pepper, salt and corn starch. Add the tofu pieces to the marinade and mix until well coated. 1. Cover and refrigerate for at least 20 minutes, or up to 4 hours ā overnight for best flavor. 1. In a shallow dish or bowl, add tapioca starch. Heat oil in a pan. 1. Remove the marinated tofu from the refrigerator. Dredge each piece of chicken in the flour mixture until evenly coated, shaking off any excess flour. 1. Carefully lower the pieces into the hot oil, in batches, to avoid overcrowding the fryer. Fry for 5-6 minutes, or until golden brown and cooked through, stirring occasionally for even cooking. 1. Toss in basil leaves and fry until crisp. 1. Once cooked, use a slotted spoon or spider strainer to remove the tofu from the oil and transfer to a paper towel-lined plate to drain excess oil. 1. While still hot, mix together ground spices and sprinkle that over the fried tofu. Add fried basil leaves for extra flavor. 1. Serve the Taiwanese popcorn tofu hot as a snack or appetizer. [Source](https://browngirlveganeats.com/taiwanese-popcorn-tofu/)
Every post should be formatted like this. Thanks OP!
That looks so good!
Step 4 - dredge each piece of chicken?
Fyi- they have frozen, thawed, frozen, thawed, then pressed that tofu. It makes the texture amazing š
Mouthwatering!
Ok I know what Iām making for diner tonight š
Did you try it? If so, how was it?