Tofu Fried Chicken is a fun and tasty twist on classic fried chicken, using tofu instead of meat. It’s crispy on the outside, tender on the inside, and full of flavor with a crunchy coating that makes every bite satisfying. The tofu soaks up the seasonings, giving you all the comfort food vibes without the chicken.
I love making this because it’s a great way to enjoy that fried chicken taste even when I want to eat something plant-based. I usually press the tofu well to get rid of extra water, then marinate it so it’s super flavorful before frying. It’s one of those recipes I keep coming back to because it’s easier than you’d think and always gets compliments.
My favorite way to eat this tofu fried chicken is with a simple side of coleslaw or some crispy fries. It’s perfect for casual dinners or when friends come over and you want to impress without fuss. If you’re new to cooking with tofu, this recipe is a great place to start—it’s crispy, tasty, and totally satisfying in every way.
Key Ingredients & Substitutions
Extra firm tofu: This is the best tofu for frying because it holds its shape and gets crispy. If you can’t find extra firm, press firm tofu longer to remove water.
Plant-based milk & vinegar: These create a tangy marinade similar to buttermilk. I use soy milk, but almond or oat work too. Vinegar or lemon juice adds a nice zing.
Flour and cornstarch: Flour helps the coating stick, while cornstarch adds crunchiness. For a gluten-free option, try rice flour instead of all-purpose flour.
Cornflakes or panko crumbs: They create the extra crunch. Crushed cornflakes give a great texture, but panko breadcrumbs make it lighter and crispier.
Spices: Smoked paprika and garlic powder give great flavor. Feel free to add cayenne for a kick, or herbs like thyme or rosemary for a fresh note.
How Do I Make Sure The Tofu Gets Crispy and Doesn’t Fall Apart?
Pressing tofu well is key — this removes moisture so it crisps up better. I press mine for at least 15 minutes using a tofu press or heavy books wrapped in towels.
Marinate tofu to let flavor soak in, but don’t leave it too long or it gets mushy. About 30 minutes is perfect.
For coating:
- Dip tofu in marinade, then in the flour mix firmly to help the crust stick well.
- Try double dredging: dip the coated tofu back quickly in marinade, then coat again.
This layering helps the crust stay crunchy even after frying.
When frying:
- Heat oil to about 350°F (175°C). Too cool and tofu gets greasy; too hot and it burns.
- Don’t overcrowd the pan—this lowers oil temperature and makes tofu less crispy.
- Fry until golden on all sides, about 3-5 minutes per side.
Rest tofu on paper towels after frying to drain excess oil. This keeps the coating crisp longer!
Equipment You’ll Need
- Tofu press or heavy books – I use this to remove extra water so the tofu crisps up nicely.
- Mixing bowls – useful for marinating and coating the tofu easily.
- Deep frying pan or cast-iron skillet – helps to get the oil hot and fry the tofu evenly.
- Thermometer (optional) – to check the oil temperature, ensuring crispy results.
- Slotted spoon – for gently lifting fried tofu out of the oil without breaking it.
- Paper towels – to drain excess oil after frying and keep tofu crispy.
Flavor Variations & Add-Ins
- Spice it up with cayenne pepper or chili powder in the coating for heat.
- Mix in herbs like thyme, rosemary, or oregano into the flour for extra flavor.
- Add grated Parmesan or vegan cheese atop the crispy tofu once cooked for extra cheesiness.
- Serve with a drizzle of spicy sriracha, vegan ranch, or your favorite dipping sauce for different tastes.
How to Make Tofu Fried Chicken?
Ingredients You’ll Need:
For The Tofu:
- 1 block (14 oz) extra firm tofu
For The Marinade/Buttermilk:
- 1 cup unsweetened plant-based milk (e.g., soy or almond)
- 1 tablespoon apple cider vinegar or lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon salt, plus more to taste
- ½ teaspoon black pepper, plus more to taste
For The Coating:
- ¾ cup all-purpose flour
- ½ cup cornstarch
- 1 cup crushed cornflakes or panko breadcrumbs for extra crunch
- 1 teaspoon dried thyme or rosemary (optional)
- Salt and black pepper, to taste
For Frying & Serving:
- Vegetable oil, for frying (about 2 inches depth)
- Fresh herbs (like rosemary or thyme) for garnish (optional)
- Dipping sauce of choice (e.g., spicy mayo or vegan ranch)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep tofu and mix ingredients, 30 minutes to marinate, plus 15-20 minutes to fry or bake until golden and crispy. Total active time is around 45 minutes, with extra marinating time allowing flavors to soak in.
Step-by-Step Instructions:
1. Prepare the Tofu:
First, drain the tofu and press it gently between paper towels or a tofu press for at least 15 minutes to remove extra water. Then, cut the pressed tofu into bite-sized chunks or nugget shapes, ready for marinating.
2. Make the Marinade/Buttermilk:
In a bowl, mix the plant-based milk with apple cider vinegar or lemon juice. Stir in garlic powder, smoked paprika, onion powder, salt, and black pepper until well combined.
3. Marinate the Tofu:
Place the tofu pieces into the marinade, cover the bowl, and refrigerate for at least 30 minutes. This helps the tofu soak up delicious flavors.
4. Prepare the Coating:
In a shallow bowl, combine the flour, cornstarch, crushed cornflakes or panko breadcrumbs, dried thyme or rosemary (if using), salt, and pepper. Mix together evenly.
5. Coat the Tofu:
Take tofu out of the marinade, letting excess drip off. Dredge each piece thoroughly in the flour mixture, pressing lightly to make sure the coating sticks well. For extra crunch, dip the coated tofu back quickly in the marinade and then coat again in the flour mixture (this double dredging makes it super crispy!).
6. Heat the Oil:
Pour about 2 inches of vegetable oil into a deep frying pan or cast-iron skillet. Heat the oil to 350°F (175°C). To test if it’s ready, drop a pinch of flour into the oil—if it sizzles immediately, you’re good to go!
7. Fry the Tofu:
Carefully add the tofu pieces to the hot oil, making sure not to overcrowd the pan. Fry the tofu until golden brown and crispy all around, about 3-5 minutes per side. Once fried, use a slotted spoon to transfer the tofu to a plate lined with paper towels to drain any extra oil.
8. Serve and Enjoy:
Arrange your crispy tofu fried chicken on a plate, sprinkle with fresh herbs if you like, and serve immediately with your favorite dipping sauce. It’s perfect for a tasty snack or meal!
Optional Healthier Baking Method:
For a lighter option, place the coated tofu pieces on a parchment-lined baking sheet and bake at 400°F (200°C) for 25-30 minutes. Flip halfway through to ensure even crisping.
Can I Use Frozen Tofu for This Recipe?
Yes! Frozen tofu actually has a firmer, chewier texture that works great for frying. Just thaw it completely in the fridge or under cold water, then press out any excess moisture before marinating and coating.
How Can I Make This Recipe Gluten-Free?
Swap the all-purpose flour for a gluten-free flour blend, and use gluten-free cornflakes or panko breadcrumbs. Make sure your plant-based milk and seasoning are also gluten-free.
Can I Bake Instead of Frying the Tofu?
Absolutely! Baking at 400°F (200°C) for 25-30 minutes on a parchment-lined tray works well—flip halfway through to get crispy, golden tofu without the oil.
How Do I Store and Reheat Leftovers?
Store leftover tofu fried chicken in an airtight container in the fridge for up to 3 days. Reheat in an oven or toaster oven at 350°F (175°C) to maintain crispiness, or gently in a pan over medium heat.