Chicken Fried Tofu Recipes

CHICKEN FRIED TOFU

Steps:

• Drain tofu and slice into 3 equally-thick steaks (about 1/2" thick)
• Wrap the Tofu Steaks in paper towels and place something heavy on top to press out as much moisture as possible.
• Press and drain for at least 20 minutes, changing paper towels as needed.
• Whisk all dry ingredients together in a bowl, then spread evenly in a flat, shallow pan for dredging. Set aside.
• Whisk all dry gravy ingredients together and then pour into a large skillet. Toast dry ingredients for 1-2 minutes over med-low heat, then slowly stir in 3 cups of almond milk.
• Whisk to remove any lumps and stir often as it begins to thicken.Once the gravy has thickened to a thick, gravy-like consistency, remove from heat and set aside. ( It will thicken even more - thin with more almond milk if necessary)
• Whisk all dry ingredients together in a small bowl.
• Also, whisk either lemon juice or vinegar into almond milk to make the 'buttermilk'. Pour into the dry ingredients and mix until smooth.
• Pour batter into a flat, shallow pan.
• Preheat oven to 400 degrees F and place a wire cooling rack on top of a baking sheet.
• With one hand place a Tofu Steak into the batter. Brush batter evenly to make sure it's evenly coated. With the same wet hand, place the battered Tofu into the breading.
• Using your other (dry) hand, spoon or scoop the breadcrumbs evenly over the Tofu until evenly coated. Place Tofu Steak on pan.
• Bake at 400 degrees F until brown and crispy, about 30 minutes.

CHICKEN FRIED TOFU

Steps:

• 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.*Note: At the last minute I realized that I was all out of Almond Milk and decided to try subbing for water. Worked great!
• Gather up all of your seasonings along with the flour and nutritional yeast. Whisk together.*Note- I did not have the following seasonings: savoury, sage, dill, marjoram, or coriander. Still turned out great!
• 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! Note: These pair very well with BBQ sauce!

CHICKEN FRIED TOFU

Steps:

• Press the blocks for 30min using a tofu press or wrap with a kitchen towel and place any heavy object on top.
• Before pressing the tofu, freeze and defrost twice with its package. This will give the tofu a similar texture to chicken.
• In a large bowl, pour 1+½cup of flour 1cup of breadcrumb, 1tsp salt, 45g cornstarch, 1tsp dried thyme, 1tsp dried basil, 1tsp dried oregano, 1tsp grounded black pepper, 1tsp garlic powder, 1tsp ginger powder, 4tsp paprika.
• Mix everything with a whisk. Separate the mixture in half and pour one side into a large bowl. Add gradually 1cup of oat drink to that part until you get a slightly thick and smooth batter. (If the mixture is too sturdy add extra oat drink, if too runny, add more extra flour)
• Taste the batter and feel free to add more salt or spices regarding your taste!
• Add 1cup of breadcrumbs or crushed cornflakes into the 2nd bowl (dry ingredients).
• Cut the tofu into cubes or rip it apart into medium size chunks with your fingers. Dip the tofu bite into the batter then roll in the flour mix. Once done, dip the same bite a second time and roll again in the flour to finish.
• Once all the tofu bites are double-coated, heat up in a saucepan 4 to 6 cups of cooking oil depending on your pan size. Deep fry the tofu bites until golden brown and crispy. (fry small batches so you don't overcrowd the pan)
• Place the chicken fried tofu straight into some paper towel to remove any excess oil. Serve hot with BBQ sauce and enjoy!

STIR-FRIED CHICKEN WITH TOFU AND MIXED VEGETABLES

Steps:

• In a medium bowl, mix the soy sauce, sugar, cornstarch, and rice wine. Place the green onion and chicken in the mixture. Allow to marinate at least 15 minutes.
• In a wok over medium-high heat, cook and stir the chicken with the marinade mixture about 5 minutes until almost done. Toss in the garlic, onion, and peppers. Continue to cook and stir 5 minutes, or until vegetables are crisp but tender and chicken is no longer pink and juices run clear.
• Mix the tofu, water, oyster sauce, and chili paste into the wok. Cook and stir until heated through.

CHICKEN FRIED TOFU

Steps:

• slice tofu into cutlets about 1/4 inch thick.
• press the water from the tofu cutlets for about 15 minutes.
• coat cutlets in nutritional yeast.
• in a large skillet (cast iron works best) heat oil over medium-low heat. when oil shimmers add tofu, dropping a small amount of shoyu onto each cutlet.
• when the cutlets get brown on the bottom (4-5 minutes) flip and brown on the other side.
• serve with gravy and enjoy.

TOFU NUGGETS THAT TASTE LIKE CHICKEN RECIPE BY TASTY

Steps:

• Drain the tofu, then wrap in a clean dish towel and place a heavy object, such as a cast iron pan, on top. Press the tofu for 20-30 minutes, until the towel is soaked through.
• Place the pressed tofu back in its container and wrap with reusable wrap. Freeze for at least 6 hours, up to overnight.
• Remove the tofu from the freezer and place in a microwave-safe bowl over a clean dish towel. Defrost in the microwave until completely thawed and the dish towel is soaked through, 10-15 minutes.
• Wrap the tofu in a clean dish towel and press again for another 20-30 minutes, until the dish towel is soaked through and the tofu is half its original thickness.
• While the tofu is pressing, make the marinade: In a medium bowl, whisk together the soy sauce, nutritional yeast, garlic powder, salt, grapeseed oil, hot sauce, soy milk, and apple cider vinegar.
• Tear the tofu into bite-size pieces that resemble chicken tenders or nuggets. Add the tofu to the marinade and stir to coat. Marinate for at least 30 minutes at room temperature, or up to 1 hour, stirring halfway through.
• While the tofu is marinating, set up the breading station: In a shallow bowl, mix together the flour and cornstarch. In a separate shallow bowl, mix together the soy milk and apple cider vinegar. In a third shallow bowl, mix together the bread crumbs, nutritional yeast, garlic powder, paprika, onion powder, salt, pepper, cayenne, and olive oil (only if baking the tofu).
• If deep-frying the tofu, heat the canola oil in a medium pot over medium heat until it reaches 375°F (190°C).
• Alternatively, if baking the tofu, preheat the oven to 400°F (200°C).
• When the tofu is done marinating, coat the pieces first the flour mixture, then in the soy milk mixture, then again in the flour mixture, again in the soy milk mixture, and finally in the bread crumb mixture.
• If deep-frying the tofu, add the tofu to the hot oil in batches and cook for 90-120 seconds, until golden brown and crispy. Remove from pan with a slotted spoon and transfer to a plate lined with paper towels to drain.
• If baking the tofu, line a baking sheet with a nonstick mat or parchment paper and grease with nonstick spray. Add the tofu to the baking sheet and spray the tops with nonstick spray, then bake for 20-25 minutes, flipping halfway through, until golden brown.
• Serve with honey mustard or barbecue sauce for dipping.
• Enjoy!

CHICKEN-FRIED TOFU

Steps:

• Cut the tofu into 1/4″ slices and wrap in paper towels. Place a weight on top for about an hour.
• Preheat the oven to 375 degrees.
• In a shallow bowl, combine the nutritional yeast and breadcrumbs and mix well. Dip the tofu slices in the soy sauce and place in the breadcrumbs mixture, coat well on both sides. Place coated pieces on a oiled baking pan.
• Season to taste with Old Bay and salt. Bake for 15 minutes, turn over, season and bake for another 15 minutes until golden brown and crisp. Serve immediately with creamy gravy on the side.