Tofu Fried Chicken is a fun twist on classic fried chicken, using tofu to get that crispy, crunchy outside while keeping the inside tender and satisfying. It’s all about that golden-brown crust and the way the tofu soaks up all the tasty spices and flavors. If you love fried food but want a lighter or meat-free option, this dish fits perfectly!
I love making tofu fried chicken on weekends when I have a little more time to get the batter just right and let the tofu marinate. One tip I always follow is pressing the tofu well to get rid of extra moisture, so it fries up extra crispy. The sound of it sizzling in the pan never fails to make me hungry!
My favorite way to eat tofu fried chicken is with some crunchy pickles and a side of creamy mashed potatoes or a simple green salad. It’s great for sharing with friends or as a fun, satisfying dinner. If you’re cooking for someone who usually prefers traditional fried chicken, this tofu version might just surprise them and become a new favorite.
Key Ingredients & Substitutions
Extra Firm Tofu: This type holds its shape best for frying. If you can’t find extra firm tofu, press regular firm tofu longer to remove extra moisture.
Buttermilk (or Vegan Alternative): Buttermilk adds tanginess and helps the coating stick. For vegan options, mix plant-based milk with lemon juice or vinegar to mimic this effect.
Flour & Cornstarch: Flour gives structure, while cornstarch adds crunch. You can swap cornstarch for arrowroot powder for a similar crispy texture.
Spices: Garlic powder, onion powder, and smoked paprika provide flavor depth. Feel free to adjust cayenne for your heat preference or substitute smoked paprika with regular paprika.
Vegetable Oil: Use a neutral oil like canola or sunflower for frying. Make sure it’s good for high heat to get that golden crust.
How Do You Get Tofu Extra Crispy When Frying?
Achieving a crispy crust on tofu can be tricky, but these steps help:
- Press the tofu well: Removing moisture is key. Wrap it and weigh it down for 15-30 minutes.
- Double coating: Dip tofu in marinade, coat with flour mixture, then repeat once more. This builds a crunchy barrier.
- Hot oil temperature: Keep the oil around 350°F (175°C). Too low and tofu gets soggy; too high and coating burns.
- Don’t overcrowd the pan: Fry in batches so pieces can crisp evenly without steaming.
- Drain well: Use a wire rack or paper towels to remove excess oil once fried.
Equipment You’ll Need
- Deep frying pan or large skillet – I recommend a heavy pan to maintain steady heat and prevent sticking.
- Thermometer – to keep the oil at the right temperature (around 350°F); it ensures crispy tofu and avoids burnt coating.
- Pressing weight or heavy book – helps press out excess water from the tofu for extra crispiness.
- Mixing bowls – one for the marinade, another for dry coating; good-sized bowls make assembly easier.
- Slotted spoon or tongs – for gently lifting tofu out of hot oil without splashing.
- Paper towels or a wire rack – for draining excess oil after frying.
- Small bowl (optional) – for preparing dipping sauce if you want to serve it on the side.
Flavor Variations & Add-Ins
- Spicy kick: Add more cayenne or sliced jalapeños to the marinade for a spicier flavor.
- Sweet & tangy: Mix in a splash of honey or agave syrup to the marinade for a hint of sweetness.
- Cheesy twist: Stir in some nutritional yeast or finely grated vegan cheese into the coating for extra flavor.
- Herb-infused: Add chopped fresh herbs like cilantro, parsley, or basil to the coating for a fresh taste.
Tofu Fried Chicken
Ingredients You’ll Need:
Main Ingredients:
- 1 block (14 oz) extra firm tofu
- 1 cup buttermilk (or plant-based milk mixed with 1 tbsp lemon juice for vegan)
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- ½ tsp cayenne pepper (adjust to taste)
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp dried thyme or oregano (optional)
- 1-2 cups vegetable oil, for frying
- 2 green onions, thinly sliced (for garnish)
Dipping Sauce (Optional):
- ½ cup mayonnaise (or vegan mayo)
- 1 tbsp sriracha or hot sauce
- 1 tsp honey or maple syrup
- 1 tsp lime juice
Time Needed
This recipe takes about 45 minutes total. Pressing the tofu takes 15-30 minutes, marinating takes 15 minutes, and frying plus prep will take around 15 minutes more.
Step-by-Step Instructions:
1. Press the Tofu
Take the tofu out of the package and drain off the liquid. Wrap the block in a clean kitchen towel or paper towels. Place a heavy object on top, like a book or a pan, to press the tofu for 15-30 minutes. This helps remove extra moisture and makes for a better, crispier texture.
2. Cut the Tofu
Once pressed, cut the tofu into bite-sized cubes or nuggets. Try to keep them even in size so they cook evenly.
3. Marinate the Tofu
Put the tofu pieces into a bowl and pour the buttermilk (or plant-based milk with lemon juice) over them. Let them soak for at least 15 minutes. This adds flavor and helps the coating stick better.
4. Prepare the Coating
In another large bowl, mix together the flour, cornstarch, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, black pepper, and dried thyme or oregano if you like. This seasoned mixture will make the tofu extra tasty and crispy.
5. Coat the Tofu
One piece at a time, lift tofu cubes from the marinade, letting the extra liquid drip off. Dredge each piece thoroughly in the flour mixture until fully coated. For an extra crispy crust, dip the coated piece back briefly into the marinade and then coat in the flour mix again. Place each coated piece on a plate.
6. Heat and Fry
Pour vegetable oil into a deep skillet or pot to a depth of about 1-2 inches. Heat the oil to about 350°F (175°C). Carefully add tofu pieces in batches, making sure not to crowd the pan. Fry each batch for 3-5 minutes, stirring gently and turning to brown all sides evenly. When golden and crisp, remove tofu and place on paper towels to drain excess oil.
7. Make the Dipping Sauce (Optional)
While frying, mix mayonnaise, sriracha, honey (or maple syrup), and lime juice in a small bowl until smooth. This makes a spicy, creamy dipping sauce that pairs perfectly with the fried tofu.
8. Serve and Enjoy
Arrange the crispy tofu fried chicken on a plate. Garnish with thinly sliced green onions and serve alongside the dipping sauce if using. Enjoy your delicious, crunchy tofu fried chicken!
Can I Use Frozen Tofu for This Recipe?
Yes! Frozen tofu works great and has a firmer, chewier texture after thawing. Just be sure to fully thaw it in the fridge or in cold water, then press out any excess moisture before frying.
How Should I Store Leftover Tofu Fried Chicken?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 350°F (175°C) for 10-15 minutes to help keep the coating crispy.
Can I Bake Instead of Frying?
Absolutely! For a healthier version, bake coated tofu pieces on a parchment-lined baking sheet at 425°F (220°C) for about 25-30 minutes, flipping halfway through until golden and crunchy.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk, simply mix 1 cup of plant-based milk or regular milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using as a marinade.