Vegan Fried Chicken

Tofu fried chicken that tastes way better than KFC! It's crispy, juicy and super flavorful!

Course Dinner, Lunch

Cuisine American

Diet Vegan, Vegetarian

Prep Time 30

Cook Time 15

Total Time 45

Servings

Calories 230

24 ounce (680 g) Morinaga silken-firm tofu (blue box) frozen and pressed (See notes)
2 teaspoon (12 g) Low Sodium Better Than Bouillon Vegetable Base
Salt and black pepper to taste

Break the tofu into large chunks and add to a bowl.
24 ounce Morinaga silken-firm tofu (blue box)
Gently rub the bouillon paste over the tofu and season with salt and black pepper.
2 teaspoon Low Sodium Better Than Bouillon Vegetable Base, Salt and black pepper
In a bowl, combine the cornstarch, flour and all-purpose seasoning, allspice and cayenne. In a separate bowl, add the soy milk.
1 cup all-purpose flour, 1 tablespoon cornstarch, 2 teaspoon all-purpose seasoning, ½ teaspoon allspice, ¾ cup soy milk, ½ teaspoon cayenne or ground chipotle
Evenly coat one piece of tofu in the flour with one hand. Shake off excess flour and add it to the soy milk.
Use the other hand to dip the tofu into the milk. Then remove and add it back to your dry flour mix.
Coating with soy milk and flour once more then set aside on a plate. Repeat the steps with the other tofu pieces.
Heat the oil in a deep pan on medium-heat. The pan should be half full. The oil temperature needs to be 360-375°F (182-190°C).
Drop in a piece of dough ball to test if you don't have a thermometer. If it’s too vigorous and gets dark brown in less than 60 seconds, the oil is too hot. Cool things down a little. If you see no bubbles, let it heat up some more.
Add the tofu pieces and cook it until they are golden brown on all sides. It should only take about 4-5 minutes.
Remove and place on a plate lined with paper towels to absorb any extra oil.
Serve as is or with your favorite dipping sauce.

Prepare the tofu by freezing twice. Gently press to remove excess liquid.
The original Better than Bouillon seasoning is saltier compared to the low sodium. If you have that one, try not to use too much as the flour will also be seasoned.
The recipe was inspired by Mary's Test Kitchen.