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Easy Tofu Fried Chicken Recipe

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This Easy Tofu Fried Chicken recipe offers a delicious, plant-based alternative to traditional fried chicken. By double freezing firm tofu to improve texture and marinating it in veggie broth and spicy sauce, the tofu becomes flavorful and juicy. A two-step wet and dry coating creates a crispy, golden crust when pan-fried in oil. Perfect for those craving crispy comfort food without the meat.

Ingredients

For the Tofu

  • 16 oz firm tofu (pressed and cut into 1-inch thick slabs)

For the Marinade

  • 1.5 cups vegetable broth
  • 1 tbsp spicy sauce (e.g., Frank’s Red Hot)

For the Wet Coating

  • 1.5 tbsp apple cider vinegar
  • 1.5 cups unsweetened plant-based milk (almond or soy)

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

  • About 4 cups light-flavored oil (canola or vegetable oil)

Instructions

  1. Prepare and Double Freeze the Tofu: Place the 16-ounce firm tofu package in the freezer and freeze completely. Then, remove and let it thaw fully. Repeat freezing and thawing once more to improve the tofu’s texture, making it meatier. After the second thaw, drain all liquid, press out any remaining moisture, and cut into bite-sized pieces.
  2. Marinate the Tofu: In a large bowl, combine the tofu pieces with 1.5 cups vegetable broth and 1 tablespoon hot sauce, ensuring tofu is well covered. Let it marinate to absorb the flavors.
  3. Prepare Wet and Dry Coatings: Mix 1.5 cups unsweetened plant-based milk with 1.5 tablespoons apple cider vinegar in a medium bowl; let it sit to curdle slightly. In another bowl, mix 2 cups all-purpose flour, 1/4 cup cornstarch, 1 tablespoon onion powder, 1/2 tablespoon smoked paprika, 1 tablespoon garlic powder, 1 tablespoon Italian herb blend, 1/4 teaspoon cayenne pepper, 1/4 teaspoon cracked black pepper, and 1.5 teaspoons salt until well combined.
  4. Bread the Tofu: Dip each tofu piece into the milk mixture, then dredge in the flour mixture, shaking off excess. Repeat this dipping and dredging once more for a double coating. Place the breaded tofu onto a large plate and continue with all pieces.
  5. Fry the Tofu: Heat about 1/2 inch of light-flavored oil in a cast-iron skillet to 350°-360°F. Using tongs, carefully add tofu pieces to the hot oil and fry for 6-7 minutes, turning every 2 minutes for an even golden crust. Use a cooling rack over paper towels or paper towels on a plate to drain excess oil after frying.
  6. Cool and Serve: Transfer fried tofu to the cooling rack and let them cool slightly before serving. Enjoy warm for crispy, flavorful bites.

Notes

  • Double freezing creates a meatier, chewier texture that mimics fried chicken better than regular tofu.
  • Adjust the spicy sauce level to control heat intensity.
  • Vegetable broth in the marinade infuses extra flavor and moisture.
  • Ensure oil temperature stays steady to prevent tofu from absorbing too much oil or burning.
  • Use a cast-iron skillet or heavy-bottomed pan for consistent frying heat.
  • For gluten-free version, substitute all-purpose flour and cornstarch with gluten-free alternatives.

Find it online: https://flavorspath.com/easy-tofu-fried-chicken-recipe/