Crispy Vegan Popcorn Chick’n

In a medium-sized mixing bowl, sift together all of the dry ingredients and whisk in the milk, and set aside.

Add all of the ingredients to a lunch-size paper bag (or a gallon-size plastic bag), fold or seal the bag, and shake gently until well combined.

Remove the water from the tofu using a Tofu Press or a clean kitchen towel and a little pressure to extract as much water as possible.

Next, cut the tofu into thirds lengthwise. Turn to a 90-degree angle and cut into thirds again. You will have nine pieces of tofu. Now, break each piece in half to make eighteen pieces total.

Dip the tofu pieces into the batter, then remove them and allow the excess batter to drip off. 

Place the tofu in the flour mixture and gently toss to coat.

Remove the tofu from the bag and set it aside.

Add the oil to a heavy-bottomed deep pot or deep fryer and heat to 350°. 

Add the pieces of tofu to the oil without crowding them (the oil should mostly cover the tofu).

Use a slotted spoon or a Spider Strainer to move or turn the pieces halfway through to ensure even cooking, then transfer them to a paper towel-lined plate when they reach a golden brown color — 3 to 5 minutes.