Tofu Fried Chicken is a fun and tasty twist on the classic fried chicken that uses tofu to get that crispy, crunchy outside and tender inside. The tofu soaks up all the yummy flavors from the coating and spices, making every bite super satisfying. It’s a great way to enjoy that fried chicken feel without any meat involved.
I love making this because it’s surprisingly easy and gets everyone curious to try it. I usually press the tofu well to get rid of extra water, then marinate it before dipping it into a crunchy coating. It’s crispy, flavorful, and perfect for when you want something comforting but a little different. Plus, it’s a great protein option for my vegetarian friends, and they always ask for seconds!
My favorite way to serve it is with some dipping sauces like spicy mayo or honey mustard on the side, and maybe a simple salad or some fries. It feels like a perfect snack or even a meal, especially when shared with friends or family. Whenever I make this, it sparks so many smiles and good conversations about how tofu can be just as delicious as the real deal.
Key Ingredients & Substitutions
Tofu: Extra-firm tofu is best because it holds shape and gets crispy. If you can’t find extra-firm, press regular firm tofu longer to remove moisture.
Plant-based milk: Using soy or almond milk with vinegar creates a vegan “buttermilk” that helps the coating stick. Dairy milk works too if you prefer.
Flour and cornstarch: Combining these gives a light, crunchy crust. You can swap all-purpose flour for gluten-free flour, and cornstarch can be replaced with arrowroot powder.
Spices: Garlic powder, smoked paprika, and cayenne add great flavor. Feel free to adjust the heat or swap paprika for chili powder for a different taste.
Soy sauce and maple syrup: These make a tasty glaze that adds a sweet and salty kick. Try tamari for a gluten-free option or agave instead of maple syrup if you want.
How Can I Get Super Crispy Tofu Fried Chicken?
Pressing tofu well is the first step. Remove as much water as possible—this helps the coating stick and fries up crispier.
- Wrap tofu in clean towels and set a heavy weight on top for 20-30 minutes.
- Use a mix of flour and cornstarch for a crunchy crust.
- Make sure the oil is hot enough (around 350°F) before frying but not smoking.
- Don’t overcrowd the pan as that lowers the oil temperature and makes the tofu soggy.
- Fry in batches, turning gently, until golden brown on all sides.
- Drain on paper towels to remove extra oil before glazing.
Equipment You’ll Need
- Heavy-bottomed frying pan or deep skillet – I recommend this because it heats evenly for crispy tofu.
- Kitchen towel or paper towels – for pressing the tofu and removing excess water.
- Mixing bowls – to prepare the “buttermilk” and coating mixture.
- Thermometer (optional) – helps keep the oil at the right temperature for frying.
- Slotted spoon or tongs – for turning and removing tofu from hot oil.
- Plate lined with paper towels – to drain fried tofu.
Flavor Variations & Add-Ins
- Spice it up by adding chili powder or curry powder to the coating for a different flavor twist.
- Use teriyaki or sweet chili sauce instead of soy glaze for a different finish.
- Add chopped herbs like cilantro or basil to the glaze or garnish for fresh flavor.
- Incorporate finely chopped veggies like bell peppers or shredded carrots into the coating before frying for extra texture and color.
How to Make Tofu Fried Chicken?
Ingredients You’ll Need:
Main Ingredients:
- 1 block (14 oz) extra-firm tofu
- 1/2 cup unsweetened plant-based milk (e.g. soy or almond milk)
- 1 tablespoon apple cider vinegar or lemon juice
For The Coating:
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper (optional, for spice)
For Frying & Glaze:
- Vegetable oil, for frying
- 2 tablespoons soy sauce (for glaze)
- 1 tablespoon maple syrup or honey (for glaze)
- 1 teaspoon toasted sesame seeds
- 2 scallions, finely sliced, for garnish
How Much Time Will You Need?
This recipe takes about 35-45 minutes total. Pressing the tofu takes around 20-30 minutes, prep and coating about 10 minutes, and frying plus glazing about 10-15 minutes. It’s a straightforward process with a delicious result!
Step-by-Step Instructions:
1. Press and Cut the Tofu:
Drain the tofu well and wrap it in a clean kitchen towel or paper towels. Place a heavy object on top and let it press for 20-30 minutes. This helps remove extra moisture to get a crispier texture. After pressing, cut the tofu into bite-sized chunks similar to fried chicken pieces.
2. Prepare the “Buttermilk” Mixture:
In a small bowl, mix the plant-based milk with apple cider vinegar or lemon juice. Let this sit for 5 minutes to create a vegan “buttermilk” that helps the coating stick.
3. Make the Coating Mix:
In a large bowl, combine flour, cornstarch, garlic powder, onion powder, smoked paprika, black pepper, salt, and cayenne pepper if you like a little heat.
4. Coat the Tofu:
Dip each tofu piece into the “buttermilk” mixture, then dredge thoroughly in the flour mixture. Press the coating on firmly so it sticks well. Place the coated tofu chunks on a plate while you finish coating the rest.
5. Fry the Tofu:
Heat vegetable oil in a deep pan or skillet over medium-high heat, aiming for about 350°F (175°C). Fry the tofu pieces in batches so you don’t overcrowd the pan. Cook each piece for 3-4 minutes on each side or until golden brown and crispy. Remove the tofu onto a paper towel-lined plate to drain excess oil.
6. Prepare the Glaze and Garnish:
In a small saucepan, gently warm the soy sauce and maple syrup or honey together for 2-3 minutes until slightly thickened. Drizzle this glaze over the fried tofu. Sprinkle toasted sesame seeds and sliced scallions on top for a fresh and tasty finish.
7. Serve and Enjoy:
Serve your crispy tofu fried chicken immediately with your favorite dipping sauce. It’s perfect as a snack or main dish!
Can I Use Frozen Tofu for This Recipe?
Yes! Frozen tofu works great because it becomes more porous, which helps absorb flavors better. Just make sure to thaw it completely, then press out as much water as possible before coating and frying.
How Can I Store Leftover Tofu Fried Chicken?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in an oven or air fryer at 350°F for a few minutes to keep the coating crispy.
Can I Bake Instead of Frying?
Absolutely! For a healthier option, bake coated tofu on a parchment-lined baking sheet at 400°F for 25-30 minutes, flipping halfway through, until golden and crispy.
What Dipping Sauces Pair Well with Tofu Fried Chicken?
Try spicy mayo, honey mustard, vegan ranch, or a sweet chili sauce. These add extra flavor and make the dish even more delicious!