Try this Chicken Fried Tofu recipe, or contribute your own.
- 2 tsp salt
- 1/2 tsp onion powder
- 2 cups all purpose flour
- 1 tsp sugar
- 1/2 tsp ground ginger
- 2 tbsp apple cider vinegar
- 1/2 cup pineapple juice
- 1/2 tsp thyme
- 2 tbsp nutritional yeast
- 1/2 tsp dill
- 2 lbs extra firm tofu (cut into 12 pieces)
- 3 tbsp salt
- 2 tbsp tamari (or soy sauce)
- 10 cups water (to completely cover the tofu)
- 2 tbsp boxed egg replacer + 3/4 cups water (mixed well)
- 2 cups unsweetened non-dairy milk
- 2 1/2 tsp black pepper
- 3/4 tsp paprika
- 1/2 tsp rosemary
- 1/2 tsp savoury
- 1/2 tsp sage
- 1/2 tsp marjoram
- 1/2 tsp coriander
- 1 pinch of cayenne pepper ( or more to taste)
- 1 pinch of red pepper flakes (or more to taste)
- oil (enough for deep frying)
- Carbohydrate 220.835530822549 g
- Cholesterol 0 mg
- Fat 4.53772235404758 g
- Fiber 14.896546052548 g
- Protein 37.6955468513863 g
- Saturated Fat 0.726984748809359 g
- Serving Size 1 1 recipe (1348g)
- Sodium 1188.65954944898 mg
- Sugar 205.938984770001 g
- Trans Fat 1.38814238932238 g
- Calories 1080 calories
Step-by-step
- Dice the tofu to your desired size.
- In a large bowl, mix together the 3 tbsp of salt, 1/2 cup of pineapple juice, 2 tbsp of soy sauce, and 1 tsp of apple cider vinegar.
- Fill the rest of the bowl with water and let sit for 2-4 hours refrigerated.
- Gather the buttermilk mixture and mix them in a large bowl. Place the marinated tofu in the mixture and let sit while you prepare the breading mix.
- Gather up all of your seasonings along with the flour and nutritional yeast. Whisk together.
- In a pan that's appropriate for frying, fill with enough oil to cover most of the tofu. Set the stove a bit under medium, but not too low. If you have a cooking thermometer, it should stay between 350 and 375.
- Once the oil is hot (should sizzle when splashed with water), begin frying the tofu by dipping each piece of tofu in the buttermilk mixture, then in the breading, then BACK in the buttermilk and AGAIN in the breading.
- Cook until golden brown and edges are crispy. Rotate as needed.
- Once finished cooking, remove them from the grease and transfer to a plate covered with paper towels in order to absorb some of the grease. Enjoy! These are so good! You'll love them!
The ingredient list does not tell you why soaking blocks of bean curd in a heavily seasoned brine changes their internal texture entirely. Osmosis draws out excess moisture from the outer layers while driving salinity inward, seasoning the interior before any frying occurs. Managing the thermal threshold of your cooking fat remains vital for success.
The Brining Mechanics
Soaking extra-firm soy blocks for two to four hours in a salted, acidic solution denatures surface proteins slightly. This creates a microscopic grip for the subsequent coating. Retain the marinade temperature under 40 degrees Fahrenheit during this phase by keeping the bowl covered on a refrigerator shelf. This prolonged rest allows flavors to penetrate deeper than a surface rub could ever achieve.The Double-Dip Coating
Applying a double-breading protocol—dipping the protein into wet batter, rolling in dry flour, returning to the liquid, and coating a second time—builds a thick, insulating shell. This heavy exterior shields the delicate soy interior from boiling away its internal moisture. Without this dual layer, the crust fails to develop the characteristic crunch associated with pan-fried preparations.Thermal Control in Frying
Maintain oil heat between 350 and 375 degrees Fahrenheit throughout the cooking process. Dropping cold pieces into insufficient heat causes the flour coating to absorb grease rather than rapidly vaporizing surface moisture into crisp bubbles. Drain finished portions on paper towels immediately upon removal from the pot to wick away residual surface fats before serving.
