Tofu Fried Chicken is a fun and tasty twist on the classic fried chicken we all love, but made with tofu instead. It’s crispy on the outside and tender on the inside, with all the seasoning and crunch that make fried chicken so satisfying. The tofu soaks up the flavors perfectly, giving you that punch of taste without any meat.
I love making this when I want something comforting but a little lighter or when friends come over and we want to surprise them with something different. The key is to press the tofu well and coat it with a flavorful breading so that each bite has that perfect crunch. I usually double the seasoning in the breading because, for me, that’s where all the magic happens.
Serving it with a side of coleslaw or your favorite dipping sauce just makes the experience even better. I’ve found that a spicy mayo or honey mustard really brings out the flavors and makes it feel like a real treat. Plus, it reheats really well, so it’s great for leftovers. This dish is always a crowd-pleaser and has a way of making people less suspicious about tofu—they often can’t believe how good it tastes!
Key Ingredients & Substitutions
Extra-firm tofu: This is the best choice because it holds its shape well when fried. If you can’t find it, pressed firm tofu works too, but pressing is key to remove moisture.
Buttermilk or plant-based milk + lemon juice: This helps tenderize and flavor the tofu. For a vegan option, use almond or soy milk with lemon juice.
Flour & starch: Flour gives structure, while cornstarch or potato starch adds extra crispiness to the coating. Gluten-free flour and starch blends work well as substitutes.
Spices: Garlic powder, smoked paprika, and onion powder give classic fried chicken flavors without overpowering. Adjust cayenne pepper to control heat.
How Do You Get Tofu Crispy and Not Soggy?
Pressing tofu well removes excess water, which is the biggest step to avoid sogginess. Here’s how I do it:
- Wrap tofu in a clean towel or paper towels.
- Place a heavy object (like a cast iron skillet) on top for 30+ minutes.
- Cut into pieces and marinate to add flavor and help create a sticky surface for the coating.
- Double-coat tofu: dip in wet marinade, then flour mixture thoroughly.
- Use a hot oil temperature (~350°F) to fry quickly and seal the crust.
These steps lock in moisture and create that crispy golden crust that makes fried tofu so satisfying.
Equipment You’ll Need
- Heavy-duty paper towels or a clean kitchen towel – I use this to press out excess moisture from the tofu so it crisps up nicely.
- Large mixing bowls – perfect for marinating the tofu and coating it evenly.
- Deep skillet or heavy frying pan – I prefer this for even heat and easy frying.
- Thermometer – to keep an eye on the oil temperature for perfect frying.
- Slotted spoon or tongs – makes flipping and removing tofu safer and less messy.
- Plate or wire rack – good for draining fried tofu so it stays crisp.
Flavor Variations & Add-Ins
- Marinate tofu in soy sauce or hot sauce before coating for extra flavor.
- Mix in spices like Cajun seasoning, curry powder, or garlic powder in the coating for different tastes.
- Add chopped fresh herbs like cilantro or basil to the dipping sauce to brighten the flavor.
- Replace sweet chili sauce with spicy sriracha or sweet and sour sauce for a different dip.
How to Make Tofu Fried Chicken?
Ingredients You’ll Need:
For The Tofu and Marinade:
- 1 block (14 oz) extra-firm tofu
- 1 cup buttermilk (or plant-based milk plus 1 tbsp lemon juice for vegan)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- ½ tsp ground black pepper
- 1 tsp salt, divided
For The Coating:
- 1 cup all-purpose flour or gluten-free flour
- ½ cup cornstarch or potato starch
- 1 tsp baking powder
- 1 tsp cayenne pepper (optional, for heat)
- Oil for frying (vegetable or canola oil)
For Garnish and Dipping Sauce:
- 2 tbsp sesame seeds (for garnish)
- Chopped green onions (for garnish)
- ½ cup sweet chili sauce
- Optional: additional sesame seeds and chopped green onions for topping dipping sauce
Optional Side:
- Cooked rice
- Coleslaw or chopped cabbage and carrot mix
How Much Time Will You Need?
This recipe takes about 45 minutes total. You’ll spend 30 minutes pressing and marinating the tofu, about 10 minutes for prepping and coating, and 10-15 minutes for frying. It’s a little hands-on but worth the crispy, flavorful results!
Step-by-Step Instructions:
1. Prepare the Tofu:
Start by pressing the tofu to remove as much water as possible. Wrap it in a clean towel and put a heavy object on top for at least 30 minutes. After pressing, cut the tofu into bite-sized chunks.
2. Marinate the Tofu:
In a bowl, combine the buttermilk (or plant-based milk and lemon juice), garlic powder, onion powder, smoked paprika, black pepper, and ½ teaspoon salt. Submerge the tofu pieces in this marinade and let them sit for at least 30 minutes. This helps the tofu soak up flavor and gives the coating something to stick to.
3. Prepare the Coating:
Mix the flour, cornstarch or potato starch, baking powder, cayenne pepper (if you like a little heat), and the remaining ½ teaspoon salt in a large bowl.
4. Coat the Tofu:
Take the tofu pieces out of the marinade one at a time, letting the excess drip off. Then, dredge each piece well in the flour mixture, pressing lightly so the coating sticks. Place them on a plate or rack while you prepare the oil.
5. Heat the Oil:
Pour about 2 inches of vegetable or canola oil into a deep skillet or frying pan. Heat it to 350°F (175°C). Using a thermometer will help keep the oil at the right temperature for crispy results.
6. Fry the Tofu:
Add the tofu pieces gently to the hot oil in batches, being careful not to overcrowd the pan. Fry each piece for about 3-4 minutes per side, or until golden brown and crispy. Use a slotted spoon to remove the tofu and drain it on paper towels.
7. Prepare the Dipping Sauce:
Pour the sweet chili sauce into a small bowl. Sprinkle some sesame seeds and chopped green onions on top for extra taste and visual appeal.
8. Plate and Garnish:
Arrange the fried tofu on a serving plate. If you like, drizzle a little sweet chili sauce over the top and sprinkle with sesame seeds and chopped green onions for a fresh, crunchy finish.
9. Serve:
Enjoy your tofu fried chicken hot, served alongside steamed rice and coleslaw or fresh cabbage slaw for a full, comforting meal.
Can I Use Frozen Tofu for This Recipe?
Yes! Frozen tofu actually has a firmer texture, which can make it even better for frying. Just thaw it completely, press out excess water, and proceed 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 skillet or oven to help maintain crispiness instead of the microwave.
Can I Bake Instead of Frying?
Absolutely! For a lighter version, bake coated tofu pieces at 400°F (200°C) on a parchment-lined tray for 25-30 minutes, flipping halfway through until golden and crispy.
What’s a Good Substitute for Buttermilk in the Marinade?
You can use any plant-based milk mixed with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes. This mimics the acidity and tenderizing effect of buttermilk, perfect for a vegan option.
