Tofu Fried Chicken
This vegan buttermilk tofu fried chicken is perfectly seasoned, double breaded with panko or cornflakes, and fried into a perfectly crispy, utterly satisfying vegan fried chicken alternative!
Servings: 2 to 4
Calories: 782kcal
Ingredients
- 1 (16-ounce) block of super firm tofu, drained and pressed
- High heat neutral oil, for deep frying
Marinade
- ¼ cup of soy sauce
- ½ teaspoon of garlic powder
- ½ teaspoon of smoked paprika
- 2 tablespoons of neutral oil
- 3 tablespoons of water
Dry coating
- ½ cup of flour
- ½ cup of cornstarch
- ½ cup of panko or crushed cornflakes
- 1 tablespoon of baking powder
- 1 teaspoon of garlic powder (optional)
- 1 teaspoon of smoked paprika (optional)
- 1 teaspoon of black pepper
- 1 teaspoon of salt
Wet coating
- 1 cup of unsweetened plant-based milk (soy milk works best)
- 1 tablespoon of apple cider vinegar
- ¼ cup of flour
- ½ teaspoon of 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: We recommend 30 minutes at a minimum, though several hours or overnight is best for the most flavor.
- Don’t crowd the pan: This can reduce the oil temperature, which then leads to the batter soaking up additional oil for soggy results.
- Leave it to drain: Transfer the vegan crispy chicken from the pan to a wire rack to drain. This allows air to circulate for the crispiest vegan buttermilk chicken.
- Don’t skip the baking powder or cornstarch: This helps to make the super bubbly, crackly, crispy tofu fried chicken, similar to KFC.
Nutrition
Calories: 782kcal | Carbohydrates: 88g | Protein: 31g | Fat: 34g | Saturated Fat: 4g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Sodium: 4289mg | Potassium: 223mg | Fiber: 6g | Sugar: 3g | Vitamin A: 744IU | Vitamin C: 0.05mg | Calcium: 839mg | Iron: 8mg
