Description
Savor the magic of Crispy Tofu Vegan “Chicken,” a plant-based marvel that mimics classic poultry with golden, crunchy perfection. Marinated tofu delivers rich flavor and protein-packed satisfaction, making this dish a delightful alternative for health-conscious diners and culinary adventurers.
Ingredients
Scale
Main Ingredients:
- 24 ounces (680 grams) traditional or medium tofu (not silken)
- 1 cup double-strength chicken-style broth
- 1 cup neutral frying oil, such as canola
Seasoned Flour and Coating:
- 1 cup all-purpose or gluten-free flour
- 1 cup crispy puffed rice, crushed
- 1 tablespoon nutritional yeast
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon white pepper
Vegan Egg Wash:
- ¾ cup chickpea flour
- ¾ cup ice cold water, divided
Instructions
- Remove extra moisture from firm tofu by performing a double freeze-thaw cycle, which helps create a more meat-like texture. After thawing completely, firmly press out excess liquid using a clean kitchen towel or tofu press.
- Carefully tear tofu into bite-sized, irregular chunks to mimic chicken’s natural texture, ensuring pieces are roughly similar in size for consistent cooking.
- Create a seasoned flour mixture by combining all-purpose flour, nutritional yeast, garlic powder, paprika, salt, and black pepper in a shallow bowl, whisking thoroughly to distribute spices evenly.
- Prepare a chickpea flour liquid mixture by blending chickpea flour with water, creating a smooth, egg-like consistency that will help breading adhere to tofu pieces.
- Systematically coat each tofu chunk first in the seasoned flour mixture, ensuring complete and even coverage by gently rolling and pressing the flour onto the surface.
- Dip the flour-coated tofu into the chickpea batter, allowing excess liquid to drip off, then immediately roll in crispy rice flour for an extra crunchy exterior.
- Heat canola oil in a deep skillet or heavy-bottomed pan to 350°F (175°C), maintaining a consistent temperature for optimal frying.
- Carefully lower breaded tofu pieces into hot oil, frying in small batches to prevent overcrowding and ensure each piece becomes golden brown and crispy, approximately 2-3 minutes per side.
- Remove fried tofu using a slotted spoon, allowing excess oil to drain on a wire rack or paper towel-lined plate to maintain crispiness.
Notes
- Freezing tofu twice creates a meat-like texture that absorbs marinades and seasonings more effectively.
- Breaking tofu into irregular chunks mimics the natural shape of chicken pieces for a more authentic appearance.
- Combining multiple flours builds complex layers of crunch and enhances the overall crispy exterior.
- Nutritional yeast adds a savory, cheesy flavor that elevates the plant-based protein’s taste profile.
- Double-coating technique ensures maximum crispiness by creating a thick, golden-brown protective layer.
- Quick frying at the right temperature locks in moisture while delivering a satisfyingly crunchy shell.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Fusion
Nutrition
- Serving Size: 4
- Calories: 360 kcal
- Sugar: 1 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 2 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 0 mg