Tofu Fried Chicken is a fun and tasty twist on classic fried chicken, using crispy tofu to get that crunchy outside and tender inside we all love. The tofu is marinated and coated just right to capture all the flavors you expect from a good fried chicken, but it’s totally plant-based. It’s crunchy, flavorful, and a little bit addictive!
I love making this when I want something satisfying but also lighter or vegetarian-friendly. The tofu soaks up the seasoning so well, and frying it gives it such a great texture that even meat-lovers can’t help but enjoy it. I usually press the tofu really well before marinating to get it extra crispy, and that tip always makes a huge difference.
This dish is perfect with a side of your favorite dipping sauce—something spicy or tangy works great! I like serving it with mashed potatoes or a fresh salad to balance out all that crispiness. It’s one of those meals that’s fun to share and always gets people asking for seconds.
Key Ingredients & Substitutions for Tofu Fried Chicken
Extra-firm tofu: It’s best to use extra-firm tofu because it holds its shape during frying. If you can’t find it, firm tofu is okay but press it well to remove moisture. This step is key for crispiness.
Plant-based milk & vinegar: Mixing these creates a vegan buttermilk that helps flavor the tofu and makes the coating stick. You can use any unsweetened plant milk you like—soy, oat, almond—all work fine.
Spices: Garlic powder, onion powder, smoked paprika, and cayenne bring that classic fried chicken flavor. You can adjust the cayenne for how spicy you want it. Smoked paprika adds nice depth but regular paprika works too.
Flour & cornstarch: The flour adds bulk and cornstarch helps create a crispy crust. For a gluten-free version, substitute with a gluten-free flour blend and tapioca starch or arrowroot powder for the cornstarch.
Vegetable oil: Choose an oil with a high smoke point like canola, sunflower, or peanut oil for frying. This ensures your tofu crisps nicely without burning.
How Do I Get Tofu Really Crispy When Frying?
Tofu’s moisture is the enemy when trying to get a crispy texture, so pressing it well is the first step.
- Wrap tofu block in a clean towel or paper towels.
- Place something heavy (like a cast iron pan or books) on top and press for 20-30 minutes.
- Cut tofu into uniform pieces so they cook evenly.
- Using a vegan buttermilk soak helps the coating stick and adds flavor.
- After dredging tofu in the flour mixture, press the coating firmly on each piece to ensure it sticks.
- Fry in hot oil (about 350°F or 175°C) and don’t crowd the pan; this keeps the oil temp consistent for better crispiness.
- Flip tofu gently and fry until golden brown, usually 3-4 minutes per side.
- Drain on paper towels to remove excess oil and keep crisp.
Following these steps helps create tofu fried chicken that’s crispy on the outside, tender on the inside, and full of flavor every time!
Equipment You’ll Need
- Pressing weight or tofu press – I recommend it because pressing removes extra water, making the tofu crisper when fried.
- Medium mixing bowls – perfect for mixing the vegan buttermilk and coating ingredients.
- Shallow dish or plate – for dredging the tofu in the seasoned flour mixture.
- Deep frying pan or large skillet – helps you evenly fry the tofu in enough hot oil.
- Slotted spoon or tongs – makes turning and removing tofu easy without splashing hot oil.
- Paper towels – for draining excess oil to keep the tofu crispy.
Flavor Variations & Add-Ins
- Swap smoked paprika for chili powder or cumin to change the flavor profile based on your taste or cuisine you’re going for.
- Add a touch of nutritional yeast to the coating for an extra cheesy and nutty flavor.
- Mix in chopped herbs like thyme or oregano into the flour for a fresh herb twist.
- Serve with sauces like hot sauce, vegan ranch, or sweet chili to add different flavors and spice levels.
How to Make Tofu Fried Chicken?
Ingredients You’ll Need:
For The Tofu and Marinade:
- 1 (14 oz) block extra-firm tofu
- ½ cup unsweetened plant-based milk (such as soy or almond milk)
- 1 tablespoon apple cider vinegar or lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper (adjust for heat preference)
- 1 teaspoon salt, divided
- ½ teaspoon black pepper, divided
For The Breading:
- 1 cup all-purpose flour (or gluten-free flour blend)
- ½ cup cornstarch
- 1 teaspoon baking powder
For Frying and Garnish:
- 1-2 cups vegetable oil, for frying
- Fresh parsley, chopped (for garnish)
- Optional toppings: finely chopped red chili, thinly sliced cabbage or coleslaw
How Much Time Will You Need?
This recipe takes about 45 minutes total: 20-30 minutes to press the tofu, 15 minutes to marinate, and about 10 minutes to coat and fry the tofu pieces. It’s a satisfying process that results in crispy, flavorful tofu fried “chicken” you’ll love!
Step-by-Step Instructions:
1. Press the Tofu:
Take the tofu out of its package, drain the liquid, and wrap it in a clean kitchen towel or paper towels. Place a heavy object like a pan on top to press out excess water for 20-30 minutes. This helps the tofu get nice and crispy when fried.
2. Prepare the Marinade:
In a bowl, whisk together the plant-based milk and apple cider vinegar. Let it sit for 5 minutes to curdle, creating a vegan buttermilk. Stir in garlic powder, onion powder, smoked paprika, cayenne, half the salt, and a quarter teaspoon of pepper to this mixture.
3. Marinate the Tofu:
Cut the pressed tofu into nugget-sized chunks. Add them gently to the vegan buttermilk marinade, coating each piece well. Let them soak for at least 15 minutes (or up to an hour in the fridge for deeper flavor).
4. Make the Breading:
In a shallow dish, mix the flour, cornstarch, baking powder, the remaining salt, and pepper.
5. Coat the Tofu:
Take each tofu piece out of the marinade, letting the excess drip off, then dredge in the flour mixture. Press the coating firmly so it sticks well. Place the coated tofu pieces on a tray ready for frying.
6. Heat and Fry:
Heat the vegetable oil in a large skillet or deep pan over medium heat until it reaches about 350°F (175°C). Fry the tofu pieces in batches, being careful not to overcrowd the pan. Cook for 3-4 minutes per side or until golden and crispy. Use a slotted spoon to transfer the tofu to a paper towel-lined plate to drain excess oil.
7. Serve and Enjoy:
Arrange the crispy tofu pieces on a serving plate. Garnish with chopped fresh parsley, red chili, and shredded cabbage or slaw if you like. Serve warm with your favorite dipping sauces and sides like mashed potatoes, fries, or a fresh salad.
This tofu fried chicken is crunchy, flavorful, and a perfect plant-based twist on a classic favorite!
Can I Use Frozen Tofu for This Recipe?
Yes! Frozen tofu can give a chewier texture that’s great for frying. Just thaw it completely in the fridge overnight or in cold water, then press out excess moisture before marinating.
How Do I Store Leftover Tofu Fried Chicken?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over medium heat to keep the coating crispy, or use an air fryer if you have one.
Can I Bake Instead of Frying?
Absolutely! Bake the coated tofu on a lined baking sheet at 425°F (220°C) for about 25-30 minutes, flipping halfway through, until golden and crispy. This is a lighter alternative to frying.
What Can I Serve with Tofu Fried Chicken?
It’s delicious with mashed potatoes, coleslaw, fries, or a fresh green salad. Don’t forget your favorite dipping sauces like vegan ranch, hot sauce, or barbecue for extra flavor!