Tofu Fried Chicken (Printable)
Crispy, tender tofu pieces with a flavorful coating, perfect for satisfying cravings.
# What You'll Need:
→ Tofu
01 - 14 oz extra-firm tofu, pressed and drained
02 - 2 tbsp soy sauce
03 - 1 tbsp apple cider vinegar
→ Buttermilk Marinade
04 - 3/4 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 - 1/3 cup cornstarch
09 - 2 tsp garlic powder
10 - 2 tsp onion powder
11 - 1 tsp smoked paprika
12 - 1 tsp salt
13 - 1/2 tsp black pepper
14 - 1/2 tsp ground white pepper
15 - 1/2 tsp cayenne pepper (optional)
→ For Frying
16 - 2 1/2 cups vegetable oil (for deep frying)
# How-To Steps:
01 - Slice the pressed tofu into 3/4 inch thick slabs. Tear each slab by hand into nugget-sized pieces to mimic chicken texture.
02 - Combine soy sauce and apple cider vinegar in a shallow dish. Add tofu pieces, toss to coat, and let marinate for 10 minutes.
03 - Whisk together plant-based milk, lemon juice, and hot sauce in a bowl. Let sit for 2 minutes until slightly thickened.
04 - Sift together flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, black pepper, white pepper, and cayenne in a separate bowl.
05 - Dip each tofu piece into the buttermilk mixture, then dredge thoroughly in the flour coating. Repeat the dipping and dredging process once for extra crunch.
06 - Heat oil to 350°F in a deep pan or fryer. Fry tofu in batches for 3 to 4 minutes per side until golden brown and crispy. Drain on paper towels.
07 - Serve hot accompanied by your choice of dipping sauce.
# Expert Advice:
01 -
- The texture is incredibly crispy and satisfying without using any meat.
- It uses simple pantry staples to create deep flavor that feels indulgent.
02 -
- Crowding the pan will drop the oil temperature and make the coating soggy.
- Double dipping the tofu in the wet and dry mixes is mandatory for serious crunch.
03 -
- Tearing the tofu by hand creates nooks and crannies that hold onto the batter better than a knife cut.
- Letting the coated tofu sit for a few minutes before frying helps the crust set.