Crispy Chicken Fried Tofu
This tofu is marinated, battered and air-fried or deep-fried to make the crispiest breaded tofu! Inspired by popcorn chicken and chicken nuggets, this is a great recipe for dipping & dunking.
Servings: 3 servings
Calories: 237kcal
Ingredients
- 14 ounce block extra firm tofu see note #1
- 2 teaspoons paprika
- 1 teaspoon Old Bay seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ cup unsweetened soy milk or other milk of choice
- ¼ cup pickle juice from a jar of pickled
- ½ cup all-purpose flour
- ½ cup breadcrumbs
- ½ cup panko breadcrumbs
- 2 tablespoons nutritional yeast
- 1 teaspoon baking powder
- neutral cooking oil as needed; peanut or canola work well
Instructions
- Press the tofu for at least 10 minutes using a tofu press or place the tofu between two plates and weigh down the top plate with cans.
- Meanwhile, whisk together the seasonings in a small bowl: paprika, Old Bay seasonings, garlic powder, onion powder, kosher salt, freshly ground black pepper. Set aside.
- Tear the tofu into bite-sized pieces and transfer to a medium bowl. Whisk together the marinade: soy milk, pickle juice, and half of the seasoning mixture. Drizzle over the tofu, turning with a spatula to coat. Marinate for at least 30 minutes and ideally overnight for the most intense flavor.
- Make the breading by mixing together the flour, breadcrumbs, panko breadcrumbs, nutritional yeast, baking powder, and remaining seasonings.
- Remove tofu from the marinade. Reserve the marinade. Use one hand to coat the tofu in the breadcrumb mixture. Transfer the tofu back to the marinade, using the other hand to coat it again. Shake tofu to remove any big drops of liquid. Return it to the breadcrumbs to coat once again. Set aside. Repeat until all pieces of tofu are double-battered.
- To air fry: Spray the tofu with a spritz of oil or toss in a bowl with a drizzle of oil. Preheat the air fryer to 375°F. Add the breaded tofu to the air fryer basket and cook for 15-20 minutes, or until crisp and golden brown, shaking halfway through.
- To fry: Add at least 3 inches of oil to a large skillet or Dutch oven. Heat oil over medium to medium-high heat to a temperature of 350°F. Try to keep the oil at 325°F-350°F during frying. If you don’t have a frying thermometer, this step will take some guess work. Fry the tofu in batches, careful not to overcrowd the pot. The tofu should be fully submerged in oil. Fry until deep golden, about 3-5 minutes. Use a slotted spoon to transfer to a paper-towel lined plate.
- Both the air fried tofu and fried tofu are best served immediately. Enjoy with your favorite dipping sauce.
Video
Notes
- Tofu: Firm and super firm also work. Super firm tofu does not need to be pressed.
- Storage: This recipe can last in the fridge for 2-3 days, however it is best enjoyed immediately. Reheat in a skillet drizzled with oil over medium-high heat.
- Milk: I use soy milk for its neutral flavor, but most neutral non-dairy milk will work. Cashew, almond and boxed coconut milk are all good options.
- Oil: Peanut oil can be replaced with canola, vegetable, or any other neutral oil.
Nutrition
Calories: 237kcal | Carbohydrates: 33g | Protein: 17g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 914mg | Potassium: 543mg | Fiber: 3g | Sugar: 3g | Vitamin A: 716IU | Vitamin C: 0.3mg | Calcium: 173mg | Iron: 4mg
