Tofu Fried Chicken
User Reviews
5
Tofu Fried Chicken
Description
This recipe transforms super-firm tofu into crispy fried chicken by first marinating the tofu in a blend of soy sauce, garlic powder, smoked paprika, oil, and water. After marinating, the tofu is dipped in a wet coating made from plant-based milk, apple cider vinegar, flour, and salt, and then coated with a dry mix containing flour, cornstarch, panko breadcrumbs, baking powder, and spices. Deep-frying in neutral oil at high heat creates a bubbly, crackling crust reminiscent of traditional fried chicken.
The marinade enhances the tofu's flavor, while baking powder and cornstarch contribute to a light, crispy texture. The dish is best enjoyed fresh, with careful frying and draining ensuring the coating stays crisp. It provides a crunchy, flavorful alternative that can be customized by adjusting marinade time and seasoning.
Marinating overnight intensifies flavor, but even a short soak improves taste. Proper frying technique and draining on a wire rack prevent sogginess. Omitting baking powder or cornstarch will affect the signature crunch.
Ingredients
- 1 tofu drained and pressed, 16-ounce block, super firm
- neutral oil for deep frying, high heat
Marinade
- ¼ cup soy sauce
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- 2 tablespoons neutral oil
- 3 tablespoons of water
Dry coating
- ½ cup flour
- ½ cup corn starch
- ½ cup panko breadcrumbs or crushed cornflakes
- 1 tablespoon baking powder
- 1 teaspoon garlic powder optional
- 1 teaspoon smoked paprika optional
- 1 teaspoon black pepper
- 1 teaspoon salt
Wet coating
- 1 cup unsweetened plant-based milk soy milk works best
- 1 tablespoon apple cider vinegar
- ¼ cup flour
- ½ teaspoon salt
Instructions
- Cut the tofu into sticks, cubes, or slices.
- In a tupperware with a lid, mix in the ingredients for the marinade: the soy sauce, garlic powder (if using), smoked paprika (if using), oil, and water. Mix well and place the tofu in the tupperware. Close the lid and give it a gentle shake to coat the tofu. Allow it to marinate for 30 minutes or overnight for a lot more flavor. If in a rush, allow it to marinate for at least 5 minutes.
- While the tofu marinates, in a medium bowl, mix the dry coating ingredients: the flour, cornstarch, panko or cornflakes for more crunch, baking powder, garlic powder and paprika if using, black pepper, and salt. Mix well and set aside.
- In a small bowl, big enough to dip each piece of tofu, mix the wet coating ingredients: the plant-based milk, apple cider vinegar, flour, and salt. Mix well and allow it to sit for 5 minutes until it becomes like buttermilk. Set aside.
- One by one and while taking your time, remove the tofu from the marinade, shake it to drop any excess marinade, place it in the bowl with the dry coating and move it around to coat well, lift it and gently shake it to remove any excess flour mixture. Fully dip it in the wet coating bowl, lift to drop any excess, and place it back in the bowl with the dry ingredients. Coat well with the dry mixture, lift it and gently shake it to remove any excess and loose flour mixture. Place the coated tofu on a plate. Repeat the process until all the tofu is prepared and ready to be fried.
- Once every step is ready, in a small sauce pan or deep pan, add in enough oil to be about 1-inch deep. Heat over medium heat for 3 to 5 minutes or until hot. To test, place the tofu on a slotted spoon or fork and carefully dip it in the oil, if it immediately sizzles, it is ready. Carefully drop the tofu pieces in the oil, but do not overcrowd the pan.
- Cook until golden. Then, carefully flip the tofu and cook the other side until golden. Carefully remove the tofu and place them on a cooling rack with a plate under. This will help drip any excess oil. Repeat the process until all of the tofu is fried. Serve immediately.
- Enjoy hot with your favorite sauces.
Notes
- Marinate the tofu for at least 30 minutes; longer marination or overnight will yield more flavor.
- Avoid overcrowding the frying pan to maintain oil temperature and prevent soggy coating.
- Drain cooked tofu on a wire rack instead of paper towels to keep the crust crispy.
- Include baking powder and cornstarch in the coating for a bubbly, crackly crust similar to traditional fried chicken.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2to 4
Amount Per Serving
Calories 782 kcal
% Daily Value*
| Calories | 782kcal | 39% |
| Carbohydrates | 88g | 29% |
| Protein | 31g | 62% |
| Fat | 34g | 52% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 15g | 88% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.1g | 5% |
| Sodium | 4289mg | 179% |
| Potassium | 223mg | 5% |
| Fiber | 6g | 24% |
| Sugar | 3g | 6% |
| Vitamin A | 744IU | 15% |
| Vitamin C | 0.05mg | 0% |
| Calcium | 839mg | 84% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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