Tofu Fried Chicken (Print version)

Crispy tofu with a flavorful coating, ideal for vegans and comfort food cravings.

# What goes in:

→ Tofu

01 - 14 oz extra-firm tofu, pressed and drained
02 - 2 tbsp soy sauce
03 - 1 tbsp apple cider vinegar

→ Buttermilk Marinade

04 - ¾ cup unsweetened plant-based milk (soy or oat)
05 - 1 tbsp lemon juice
06 - 1 tbsp hot sauce (optional)

→ Flour Coating

07 - 1 cup all-purpose flour
08 - ⅓ cup cornstarch
09 - 2 tsp garlic powder
10 - 2 tsp onion powder
11 - 1 tsp smoked paprika
12 - 1 tsp salt
13 - ½ tsp black pepper
14 - ½ tsp ground white pepper
15 - ½ tsp cayenne pepper (optional)

→ For Frying

16 - 2½ cups vegetable oil (for deep frying)

# Cooking steps:

01 - Slice the pressed tofu into ¾ inch thick slabs. Gently tear each slab by hand into nugget-sized pieces to mimic the texture of chicken.
02 - In a shallow dish, whisk together soy sauce and apple cider vinegar. Add the tofu pieces and toss gently to coat. Let marinate for 10 minutes.
03 - In a separate bowl, combine plant-based milk, lemon juice, and hot sauce if using. Allow the mixture to sit for 2 minutes until it thickens slightly.
04 - In a large bowl, sift together the all-purpose flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, black pepper, white pepper, and cayenne pepper.
05 - Dip each marinated tofu piece into the vegan buttermilk, then press firmly into the flour mixture to coat thoroughly. Repeat the dipping and dredging process a second time for extra crunch.
06 - Heat vegetable oil in a deep pan or fryer to 350°F. Fry the tofu pieces in batches for 3 to 4 minutes per side, or until golden brown and crispy. Remove and drain on paper towels.
07 - Serve the crispy tofu immediately with your choice of dipping sauce, such as vegan ranch or sriracha mayo.

# Tips from flavorandfeast:

01 -
  • The crunch is absolutely addictive and rivals any fast-food version.
  • It is a comforting meal that happens to be completely plant-based.
02 -
  • Do not skip pressing the tofu or the breading will fall off in the oil.
  • Let the oil come back to temperature between batches to avoid soggy results.
03 -
  • Use a thermometer to maintain the oil temperature accurately.
  • Let the coated tofu rest on a rack for a few minutes before frying to set the crust.

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