Hey there, friends!
Are you craving something crispy and savory? I’ve got a fun twist for you!
Today, we’re diving into the world of tofu with my easy recipe for tofu fried chicken.
Yes, you heard that right—this plant-based delight is packed with flavor and super satisfying.
Whether you’re vegetarian or just looking to switch things up, this dish will surprise you in the best way!
Let’s get frying!
Possible Ingredient Alternatives
Firm tofu can be replaced with extra-firm tofu or tempeh for a meatier texture. If using tempeh, steam it first to soften and remove bitterness. Both alternatives maintain high protein content and work well with the breading process. For a gluten-free option, cauliflower florets can be used, though cooking time may need adjustment.
Unsweetened plant-based milk can be substituted with any non-dairy milk such as almond, soy, or oat milk. For those who consume dairy, regular milk can be used. The key is to choose an unsweetened variety to maintain the recipe’s flavor balance.
Plain flour can be replaced with gluten-free all-purpose flour blend for those with gluten sensitivities. Alternatively, chickpea flour can be used for a higher protein content and slightly nutty flavor. When using alternative flours, the liquid content may need slight adjustments to achieve the right batter consistency.
| Preparation Time | 30-45 minutes |
| Cooking Time | 20-30 minutes |
| Total Time | 50-75 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1300-1500
- Protein: 50-60 g
- Fat: 50-60 g
- Carbohydrates: 170-190 g
Ingredients
For the tofu:
- 16 oz firm tofu (pressed and cut into 1-inch thick slabs for best texture)
For the marinade:
- 1.5 cups veggie broth
- 1 tbsp spicy sauce (like Frank’s Red Hot for a classic take)
For the wet coating:
- 1.5 tbsp apple cider vinegar
- 1.5 cups unsweetened plant-based milk (almond or soy work well)
For the dry coating:
- 1/4 tsp ground black pepper
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1/4 cup corn starch
- 1 tbsp Italian herb blend
- 1/2 tbsp smoked paprika
- 1/4 tsp cayenne pepper
- 1.5 tsp salt
- 2 cups all purpose flour
For frying:
- light-flavored oil (about 4 cups, like canola or vegetable oil)
Step 1: Prepare and Double Freeze the Tofu
Place a 16-ounce package of firm tofu in the freezer.
Once frozen, remove it from the freezer and let it defrost completely.
Repeat this process once more to ensure the tofu attains a meatier texture.
When the tofu is fully thawed a second time, open the package and drain all the liquid.
Press the tofu to remove any remaining moisture and break it into bite-sized pieces.
Step 2: Marinate the Tofu
Place the tofu pieces in a large bowl.
Pour 1 ½ cups of vegetable broth and 1 tablespoon of hot sauce over the tofu pieces, ensuring they’re fully covered.
Set the bowl aside to allow the tofu to absorb the flavors.
Step 3: Prepare the Wet and Dry Coating Mixtures
In a medium-sized bowl, mix 1 ½ cups of unsweetened non-dairy milk with 1 ½ tablespoons of apple cider vinegar.
Allow this mixture to sit for a few minutes to curdle slightly.
In a separate medium bowl, combine 2 cups of all-purpose flour, ¼ cup of cornstarch, 1 tablespoon of onion powder, ½ tablespoon of smoked paprika, 1 tablespoon of garlic powder, 1 tablespoon of an Italian seasoning blend, ¼ teaspoon of cayenne pepper, ¼ teaspoon of freshly cracked black pepper, and 1 ½ teaspoons of salt.
Ensure everything is well mixed and set both bowls aside.
Step 4: Bread the Tofu
Take each piece of tofu, dip it into the milk mixture, and then dredge it in the flour blend.
Tap the tofu pieces on the side of the bowl to remove any excess flour.
Dip the tofu in the milk mixture again and dredge in the flour a second time for added texture.
Shake off any excess flour and place the breaded tofu on a large plate.
Repeat this process with all the remaining tofu pieces.
Step 5: Fry the Tofu
Heat approximately ½-inch of neutral oil in a cast-iron skillet to a temperature range of 350°-360° Fahrenheit.
Set up a wire cooling rack over a thick layer of paper towels to catch any excess oil, or alternatively, line a large plate with paper towels.
Carefully add the battered tofu to the hot oil, frying until golden brown for about 6 to 7 minutes, turning every 2 minutes to ensure even cooking.
Step 6: Cool and Serve
Once fried, transfer the tofu to the wire cooling rack.
Repeat the frying process until all the tofu is cooked.
Allow the tofu to cool slightly before serving.
Enjoy your crispy, flavorful tofu bites warm!
