Simple vegan Crispy sticky tofu chicken
Gloriously golden crispy fried tofu chicken is a tasty vegan take on the traditional fried chicken. This vegan chicken is out of this world good with a sweet and sticky glaze, and a tender, juicy ‘meaty’ texture wrapped in a crunchy golden crust. It’s a vegan 15-minute feast. Serve it with steaming rice and veggies, top it over a bowl of noodles, or plate them up with a tasty salad, potatoes, and your favorite dip. Yum!
Ingredients
- 2 tbsp Vegetable Oil Olive oil, avocado oil, sesame oil or your choice
- 1 pack (300g) Extra Firm Tofu
- 4-6 tbsp Corn Starch
- 3 tbsp Soy Sauce or Tamari
- 2 tbsp Maple Syrup
- 1 tbsp Apple Cider Vinegar
- 1 tsp Garlic Powder
- 1 tsp Smoked Paprika
- 2 tsp Italian Seasoning
- ½ tsp Salt
- ¼ tsp Ground Black Pepper
- ¼ tsp dried Chili Flakes
Instructions
Preparing the tofu
- To begin, press the excess water out of the tofu. You want very firm tofu because it will make the texture more ‘meaty’ and the crust more crispy. Before I got my fancy tofu presser, I would simply place the tofu in between a tea towel, then place a heavy item on top and wait at least 20 minutes for the water to naturally drain.
- Now, cut the tofu into 1/2” (1,5cm) thick slices. You can cut them into squares, or triangles or have fun as I did and cut them into chicken-like shapes.
How to make crispy sticky tofu ‘chicken’
- In a small bowl, whisk together the soy sauce, maple syrup, garlic powder, paprika, salt, vinegar, and cornstarch to make a thick slurry.
- Now, heat vegetable oil in a frying pan at medium heat.Next, dip the tofu slices into the thick slurry, covering each side. Place the tofu slices in the hot pan, leaving a finger-width space between them.
- Fry for 2-3 minutes on each side or until the tofu chicken is golden brown. Pour the rest of the soy sauce slurry over the tofu and let it absorb as it fries for 1-2 minutes. Serve with a garnish of fresh herbs, a side of salad, or steaming vegetables, and enjoy.
Baking sticky tofu chicken
- Preheat oven to 400F (190 degrees Celsius) and line a baking sheet with baking paper.Now, cut the tofu into 1/2” (1,5cm) thick slices. You can cut them into squares, or triangles or have fun as I did and cut them into chicken-like shapes. In a small bowl, whisk together the soy sauce, maple syrup, garlic powder, paprika, salt, vinegar, and cornstarch to make a thick slurry.
- Next, dip the tofu slices into the thick slurry, covering each side. Place the tofu slices on the lined baking sheet with a finger-width space between the pieces.
- Bake in the oven for 25-30 minutes, flipping over halfway through. 5 minutes before baking is done, pour the remaining sweet sticky sauce over the tofu slices to make them extra sticky and delicious.Serve with a garnish of fresh herbs and enjoy.