Picture this: Vegan Fried Chicken that's so good, it'll make you forget all about chicken! Imagine tofu seasoned to perfection, with just the right blend of flavors that'll have your family asking for seconds. And oh, that texture! It's crispy on the outside, but oh-so-tender and juicy on the inside – a real crowd-pleaser. Trust me, this tofu dish is a game-changer for family dinners, guaranteed to make everyone at the table smile with each delicious bite!
Ingredients
14 ounce Package Firm Tofu (frozen and unthawed)
3/4 cup Water
2 tsp Veggie Boullion Powder
Oil to Fry
Seasoned Flour
1 cup All-Purpose or All Purpose Gluten-Free Flour
1 tablespoon Nutritional Yeast
1 teaspoon Salt
1 teaspoon Onion Powder
1 teaspoon Garlic Powder
1/2 teaspoon Black Pepper
1 cup Crispy Puffed Rice (aka rice crispies)
Vegan Egg
3/4 cup Chickpea Flour
1/2 cup + 2 Tablespoons Cold Water
Instructions
Press the defrosted tofu gently but thoroughly to remove the liquid. Tear the tofu into eight to ten chunks, smaller if you want more of a nugget. Let the tofu rest on a few paper towels on a plate while you prep the seasoned flour and egg.
In a shallow bowl mix the seasoned flour ingredients together but leave out the crispy rice cereal; we will use them later. Whisk the 3/4 cup chickpea flour with 1/2 cup + 2 Tablespoons of cold water until smooth. The mixture should resemble between a crepe and pancake batter.
In a bowl mix the veggie bouillon powder and 3/4 cup of water together. Add the tofu pieces and press down evenly so the tofu can soak up the broth. Keep the tofu submerge for at least a minute. Drain away excess broth, if any.
Gently transfer a few pieces of the tofu to the seasoned flour and cover completely, shaking the excess off. Place on a plate or baking sheet. Repeat with all of the tofu pieces.
Crush most of the crispy rice puffs with your hands then mix all of them into the seasoned flour.
Dip the floured tofu pieces in the chickpea egg wash, then into the seasoned flour with rice crisps, cover gently and pat so the rice crisps stick onto the tofu. Place the coated piece back on the plate or baking sheet. Repeat this process with the rest of the tofu pieces.
Heat a few inches of oil to 350°F in a large cast-iron skillet or thick bottom frying pan for even cooking. Using a frying themometer can help with the balance of the oils heat. I use a natural wooden chop stick, place the tip into the oil and if the oil bubbles up it indicates that the oil is at the proper temperature.
Fry your coated tofu in small batches, turning them occasionally for even cooking, until they are a deep golden brown. Fry on each side for about 3 minute. If you notice the tofu is frying to fast reduce the temperature or increase the tempurature if frying to slow.
Once the tofu is done cooking place on a few layers of paper towels on a plate to drain off excess oil and sprinkle with additional salt.
Note: you can also use a strong concetrated veggie broth if you dont have the veggie bouillon powder.
Note: you can use a frying thermometer to help keep the oil temperature stable between 350°F and 360°.
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