Tofu Fried Chicken is a crispy, crunchy, and satisfying twist on classic fried chicken—except it’s made with tofu! The outside gets perfectly golden and crunchy, while the inside stays tender and juicy. It’s a great way to enjoy that fried chicken flavor and texture, but in a plant-based and lighter way.
I love making this recipe when I want comfort food without the heaviness of real chicken. The secret for me is pressing the tofu well and using a really good seasoning mix in the batter. It makes such a difference in taste and texture! Plus, it’s fun to cook because you get that nice sizzle and crackle as it fries up.
Serve this tofu fried chicken with some classic sides like mashed potatoes, coleslaw, or even a simple green salad. It’s always a big hit whether you’re cooking for friends, family, or just yourself. Honestly, I sometimes sneak a piece straight from the pan before the sides are ready—it’s just that good!
Key Ingredients & Substitutions
Tofu: Firm or extra-firm tofu works best here because it holds its shape during frying. Make sure to press it well to remove extra water—that helps get a crispy outside and a firm inside. Silken tofu won’t work well as it’s too soft.
Buttermilk: Buttermilk helps tenderize the tofu and adds a tangy flavor. If you don’t have buttermilk or want to keep it dairy-free, a mix of plant-based milk like almond or soy with 1 tbsp of lemon juice works great as a substitute.
Flour & Cornstarch: Combining these two creates a crispy, crunchy coating. Using only flour can be less crispy, and cornstarch helps make that golden crust you expect in fried chicken.
Spices: Garlic powder, onion powder, smoked paprika, and cayenne pepper spice up the coating. Feel free to adjust the cayenne up or down depending on your heat preference.
Oil: Choose a neutral oil with a high smoke point like vegetable or canola oil for frying, so it crisps the tofu nicely without burning.
How Do You Get the Tofu Crispy & Crunchy Like Fried Chicken?
Crispy tofu is all about moisture control and coating technique. Here’s what I do:
- Press the tofu well: Wrap it in towels and place something heavy on top to squeeze out water. Without this, your tofu can be soggy, not crispy.
- Marinate in buttermilk: This adds flavor and helps the coating stick better.
- Double dredge: Dip tofu in marinade, then flour mix, then back in marinade and flour again. This double layer makes a thick, crunchy crust.
- Don’t overcrowd the pan: Fry in small batches for even cooking and crispiness.
- Maintain oil temperature: Keep oil around 350°F. Too hot burns the crust; too cool makes it greasy.
Following these steps will get you tofu pieces that crunch just like fried chicken, but without the meat. It’s a technique that takes a little patience but is so worth it!
Equipment You’ll Need
- Heavy-duty skillet or deep fryer – I prefer a deep skillet for good control and safety when frying. It helps keep the oil at a steady temperature.
- Kitchen towels or paper towels – useful for pressing the tofu to remove excess water, so it crisps up better.
- Mixing bowls – one for the marinade, one for the coating mixture, and one for dredging the tofu.
- Thermometer (optional) – to check oil temperature for optimal frying, around 350°F is best for crispy tofu.
- Slotted spoon or tongs – for carefully turning and removing the tofu pieces from hot oil without splashing.
Flavor Variations & Add-Ins
- Spicy kick: Add more cayenne or hot sauce to the marinade for extra heat and flavor.
- Herb flavors: Mix garlic powder, onion powder, and dried herbs like thyme or oregano into the coating for a fresh twist.
- Cheesy touch: Sprinkle nutritional yeast into the flour mixture for a cheesy flavor that’s vegan-friendly.
- Sweet & spicy: Serve with a drizzle of honey or sriracha sauce for a sweet and spicy combo that enhances the crispy tofu.
How to Make Tofu Fried Chicken
Ingredients You’ll Need:
For the Tofu and Marinade:
- 14 oz (400g) firm or extra-firm tofu
- 1 cup buttermilk (or plant-based milk + 1 tbsp lemon juice as a substitute)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- ½ tsp ground black pepper
- ½ tsp salt
For the Coating:
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 tsp baking powder
- 1 tsp cayenne pepper (optional, for heat)
- 1 tsp salt
- ½ tsp black pepper
Other:
- Vegetable oil, for frying
- Green onions, finely chopped, for garnish
How Much Time Will You Need?
This tofu fried chicken takes about 15-20 minutes to prep, plus 30 minutes or more to marinate. Frying takes about 10-15 minutes, depending on your pan and batch size. Total time is roughly 1 hour including marinating.
Step-by-Step Instructions:
1. Press the Tofu
Start by draining the tofu. Wrap it in a clean towel or paper towels and place a heavy object on top for 15-20 minutes. This presses out excess water so your tofu will crisp up nicely.
2. Make the Marinade
In a bowl, whisk together the buttermilk (or milk + lemon juice), garlic powder, onion powder, smoked paprika, salt, and black pepper. This marinade adds great flavor and helps the coating stick.
3. Cut and Marinate Tofu
Slice the pressed tofu into bite-sized chunks or strips. Submerge the tofu pieces in the marinade, making sure they are fully coated. Let them sit for at least 30 minutes to absorb flavor.
4. Prepare the Coating Mixture
In a large bowl, mix together the flour, cornstarch, baking powder, cayenne pepper (if using), salt, and black pepper. This blend creates a crispy, crunchy crust.
5. Coat the Tofu
Take each tofu piece from the marinade, letting excess drip off. Dredge it fully in the flour mixture. For extra crunch, dip back into the marinade briefly, then coat again in the flour mixture for a double layer.
6. Heat the Oil
Pour vegetable oil into a skillet or pan, enough to cover tofu pieces halfway (about 1.5-2 inches deep). Heat over medium-high until the oil reaches about 350°F (175°C), or until a small piece of batter sizzles immediately.
7. Fry the Tofu
Working in batches, fry the tofu pieces, careful not to overcrowd the pan. Cook for 3-5 minutes, turning as needed, until golden brown and crispy all over.
8. Drain and Serve
Use a slotted spoon or tongs to remove the tofu and place it on paper towels to drain excess oil. Garnish with chopped green onions and serve warm with your favorite dipping sauce like spicy chili sauce or vegan ranch.
Can I Use Frozen Tofu for This Recipe?
Yes! Freezing tofu changes its texture, making it chewier and more absorbent, which can be great for fried tofu. Just thaw it completely in the fridge and squeeze out as much water as possible before pressing and marinating.
How Do 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 (175°C) for a few minutes to help restore crispiness.
Can I Bake Instead of Frying?
Absolutely! For a healthier option, bake tofu pieces on a lined baking sheet at 425°F (220°C) for 25-30 minutes, flipping halfway through. They won’t be as crunchy as fried but still delicious.
What’s the Best Dipping Sauce for Tofu Fried Chicken?
This tofu fried chicken pairs well with spicy chili sauce, vegan ranch, barbecue sauce, or even a drizzle of sriracha honey for a sweet and spicy kick.