We all know that fried foods are the most delicious things on earth. We all also know that when anything tastes that good, you probably shouldn’t eat it every day (except cake, you can have cake every damn day). This recipe does take a bit of advance planning since you have to marinate the tofu. There is also the option of freezing or even double freezing the tofu which changes the texture a bit. So if you’re so organized in your life that you can plan to freeze and thaw the tofu in advance, go ahead and do it!

Total time: 4.5 hours. (includes marinating)

Active time: 30 mins.

Serves 3 to 4

1 16 oz package of extra firm tofu, drained

1 cup chicken-style broth (recommend Better than Bouillon No Chicken Base)

1 1/2 cup flour

1/4 cup white rice flour

1 Tbsp onion powder

1 Tbsp poultry seasoning

1 tsp garlic powder

1 tsp white pepper

1 tsp paprika

1 tsp salt

1 cup soy milk

1/4 cup egg replacer (Recommend Bob’s Red Mill)

Optional glaze:

3 Tbsp Agave Nectar

1 tsp Sriracha

Optional first step: If there is time and you are so included, you can freeze and thaw the tofu in the pack before you proceed with this recipe. Freezing the tofu changes the texture, making it a bit spongier so it will absorb the marinade more easily. It’s not essential but if you have time, you may as well.

Press out the excess liquid from the tofu in a tofu press or wrap it in a clean kitchen towel and place a heavy book on it for a few minutes. Break the tofu into large pieces that are roughly 2 or 3 bites in size. Put the tofu in a bowl or container and add the vegan chicken-style broth. Cover and put in the fridge for at least 4 hours (overnight is better).

Start to heat the oil in a deep fryer or large pot with several inches of oil in it to 375º F. (Your life will be infinitely better if you invest in a laser thermometer for a few bucks.)

While the oil is heating prepare the dredging station.

In a medium bowl combine the flour, rice flour, onion powder, poultry seasoning, garlic powder, white pepper, paprika and salt. 

In another bowl combine the soy milk and egg replacer. 

Take a piece of the tofu and dip it in the milk mixture and then coat it with the flour mixture. Now repeat this step so that each piece is dipped again in the milk and then the flour. Set the coated pieces of tofu on a plate or tray as each is prepped.

Now place a few pieces of the coated tofu in the heated oil. Be mindful not to put too many in the oil at once because that will lower the temperature too much and your tofu will be greasy and not crispy. Fry each piece for roughly 6 to 8 minutes until they are golden brown. Place the fried pieces onto a write rack lined with a few paper towels to drain some of the oil. Keep them warm in a low temperature oven as you finish frying.

Once all of the the pieces are fried, eat them as is or with your favorite sauce. I like to toss mine in a simple sweet and spicy glaze made of agave nectar and Sriracha. Just combine the agave and Sriracha in a large bowl and then add the fried tofu. Toss until everything is lightly glazed.