Tofu Fried Chicken is a crispy, flavorful dish that brings the best of both worlds: the crunch of traditional fried chicken and the plant-based goodness of tofu. The tofu is seasoned well, coated in a perfectly crispy batter, and fried until golden brown, creating a satisfying texture that even meat lovers will enjoy.
I love making this recipe because it’s a great way to enjoy a classic comfort food with a twist. I like to press the tofu extra well before marinating it, so it absorbs all the tasty flavors and crisps up nicely in the pan. It’s one of those recipes that feels special but is actually pretty simple to pull off.
My favorite way to serve Tofu Fried Chicken is with a side of homemade dipping sauce, like a tangy barbecue or a creamy ranch. It’s perfect for sharing at casual get-togethers or just whenever you’re craving something crunchy and satisfying. I’ve noticed that once you try this, you don’t miss traditional fried chicken at all!
Key Ingredients & Substitutions
Extra-firm tofu: This is the best tofu type to use as it holds its shape during frying. Pressing the tofu well removes moisture, helping it crisp up better. If you can’t find it, firm tofu can work, but press it thoroughly.
Buttermilk or plant-based milk with lemon juice: This acts as a marinade and helps the coating stick. If you don’t have buttermilk, mixing any plant milk with lemon juice or vinegar works well as a vegan substitute.
Flour & cornmeal or panko breadcrumbs: The flour provides structure for the coating, while cornmeal or panko adds extra crunch. You can swap cornmeal for more panko or crushed crackers for different textures.
Seasonings: Garlic powder, onion powder, smoked paprika, and cayenne pepper bring flavor and a mild kick. Feel free to adjust the cayenne for spice level or omit it if you prefer milder flavors.
How Do You Get That Crispy, Golden Coating on Tofu Fried Chicken?
Getting tofu crispy and golden is the main trick of this recipe. Here’s how to nail it:
- Press tofu well to remove moisture. Less water means crispier crust.
- Marinate tofu in buttermilk to boost flavor and help flour stick better.
- Use a mix of flour and cornmeal (or panko) for a crunchy texture.
- Let excess marinade drip off before dredging in the flour mix.
- Fry in oil heated to 350°F (175°C) so tofu cooks quickly without absorbing too much oil.
- Fry in batches to avoid overcrowding and keep oil temperature steady.
- Drain tofu on paper towels or wire rack to keep it crisp after frying.
With these tips, you’ll get tofu pieces with a perfect crunchy shell and tender inside every time!
Equipment You’ll Need
- Pressing weights or a heavy object – I use this to remove excess moisture from the tofu, which helps it crisp up better.
- Sharp knife and cutting board – easy to cut the pressed tofu into even pieces.
- Large shallow dish or plate – perfect for coating the tofu evenly with the flour mixture.
- Deep skillet or pot – for frying the tofu. I prefer a deep pot to prevent splatters and allow for even frying.
- Thermometer – to check that your oil stays around 350°F for crispy, well-cooked tofu.
- Slotted spoon or tongs – to carefully turn and remove the tofu from hot oil without breaking it.
- Wire rack or paper towels – for draining excess oil and keeping the tofu crispy.
Flavor Variations & Add-Ins
- Spicy buffalo style – add hot sauce and a dash of cayenne to the marinade for a spicy kick.
- Herb crust – mix dried herbs like thyme, oregano, or parsley into the coating for fresh flavor.
- Sweet glaze – toss the fried tofu in honey, maple syrup, or teriyaki sauce instead of dipping sauce.
- Extra crunch – sprinkle crushed nuts or seeds onto the coated tofu before frying for added texture.
Tofu Fried Chicken Recipe
Ingredients You’ll Need:
For the Tofu:
- 1 block (14 oz) extra-firm tofu
- 1 cup buttermilk or plant-based milk with 1 tbsp lemon juice (as a buttermilk substitute)
- 1 cup all-purpose flour
- ½ cup cornmeal or panko breadcrumbs
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- ½ tsp cayenne pepper (optional for heat)
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp ground black pepper (for extra crust seasoning)
- Vegetable oil, for frying
- 2 green onions, sliced for garnish
For the Dipping Sauce:
- ¼ cup sweet chili sauce
- 1 tbsp soy sauce or tamari
- 1 tsp rice vinegar
- Sliced fresh chili or chili flakes to taste
Time Needed:
This recipe takes about 15 minutes to prep (including pressing and cutting tofu), 30 minutes for marinating, and about 20 minutes for frying and assembling. In total, plan for around 1 hour to enjoy your delicious homemade tofu fried chicken.
Step-by-Step Instructions:
1. Prepare the Tofu:
First, drain your tofu and press it to remove extra moisture. You can use a tofu press or place the block between paper towels with a heavy weight on top for at least 15 minutes. After pressing, cut the tofu into bite-sized cubes or triangles.
2. Marinate the Tofu:
Put the tofu pieces in a bowl and pour the buttermilk or plant-based milk mixed with lemon juice over them. Let the tofu soak for at least 30 minutes. This helps the tofu soak up flavor and makes the coating stick better.
3. Make the Coating:
In a shallow dish, mix together the flour, cornmeal (or panko), garlic powder, onion powder, smoked paprika, cayenne pepper (if you want some heat), salt, and both measurements of black pepper. This mixture will give your tofu a wonderfully seasoned, crispy crust.
4. Coat the Tofu:
Take the tofu pieces out of the marinade one by one, letting the excess drip off. Then dredge each piece thoroughly in your seasoned flour mixture until well coated on all sides.
5. Heat the Oil:
Pour about 2 inches of vegetable oil into a deep skillet or pot. Heat it to around 350°F (175°C). You can test if it’s ready by dropping a pinch of flour into the oil—if it bubbles immediately, you’re good to go.
6. Fry the Tofu:
Carefully place the coated tofu pieces into the hot oil in batches (don’t overcrowd). Fry for about 3–4 minutes on each side, or until they’re golden brown and crispy. Use a slotted spoon or tongs to turn and remove the tofu.
7. Drain and Cool:
Place the fried tofu on paper towels or a wire rack to drain any excess oil. This keeps the pieces nice and crispy.
8. Prepare the Dipping Sauce:
Mix together the sweet chili sauce, soy sauce (or tamari), rice vinegar, and sliced fresh chili or chili flakes in a small bowl. Adjust the spiciness to your liking.
9. Serve:
Arrange your crispy tofu fried chicken on a plate, sprinkle with sliced green onions, and serve alongside the dipping sauce. It’s perfect with a side salad or rice for a full meal.
Enjoy your tasty, crunchy tofu fried chicken with a flavorful dipping sauce!
Can I Use Frozen Tofu for This Recipe?
Yes! Freezing tofu changes its texture to be more chewy and sponge-like, which can make it even better for frying. Just thaw it completely, press out excess moisture, and proceed with the recipe as usual.
How Do I Store Leftover Tofu Fried Chicken?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a hot oven or air fryer to help retain the crispiness instead of microwaving, which can make it soggy.
Can I Bake the Tofu Instead of Frying?
Absolutely! For a lighter version, bake the coated tofu on a greased baking sheet at 400°F (200°C) for 25-30 minutes, flipping halfway through, until golden and crispy.
What Are Good Dipping Sauce Alternatives?
Besides sweet chili sauce, try BBQ sauce, vegan ranch, spicy sriracha mayo, or a tangy mustard dip to complement the crispy tofu.