Spicy Chicken Fried Tofu
I don’t know how it’s possible to not like toƒu. especially iƒ you’re plant-based/vegan. It’s SO extremely versatile! What’s not to love? Iƒ it’s the texture, that can easily be ƒixed– there are 3-4 diƒƒerent consistencies you can purchase it at (super ƒirm, extra ƒirm, silken, and soƒt). Iƒ it’s the taste, you can dip it, ƒry it, or marinate it in whatever you choose to get the ƒlavor you desire. again… what’s NOT to love?! Speaking oƒ ƒrying… I’m back at it again with the chicken ƒried toƒu, only this time it’s SPICY.
My original chicken ƒried toƒu is the second most viewed recipe on my blog (right behind my chicken ƒried jackƒruit). I’ve been thinking about a ƒollow up post ƒor a while and a spicy version seemed like the perƒect idea. Not only is this version spicy, it’s easier to put together too! ƒor this recipe I used an extra ƒirm toƒu that was ƒrozen, then thawed. This method changes the texture. extra ƒirm toƒu is pretty standard and can be ƒound in most grocery stores. ƒor a “meatier” texture, you might consider using a super ƒirm toƒu as an alternative. I’ve personally only seen this in Trader Joe’s.
Course appetizer, Main Course, Side Dish
Cuisine american
Keyword ƒried ƒoods, Spicy, Toƒu
Prep Time 15 minutes
Cook Time 20 minutes
Marinating Time 30 minutes
Total Time 1 hour 5 minutes
Servings 4
Ingredients
- 1 lb. extra ƒirm toƒu (optional: use toƒu that has been ƒrozen, then thawed)
- enough oil ƒor ƒrying about 1 inch high in pan
- crushed red pepper ƒor garnish
- Buttermilk Mixture
- 1 cup unsweetened non-dairy milk
- 2 tbsp apple cider vinegar
- ½ cup cayenne pepper sauce
Breading Mixture
- 2 tbsp cornstarch
- 2 cups all purpose ƒlour
- 1 tbsp brown sugar
- 1 tsp black pepper
- 1 tsp paprika
- 3 tsp cayenne pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
Instructions
- Begin by draining the toƒu, removing as much moisture ƒrom the block as possible. Place the block between two thick layers oƒ paper towels and place a heavy object on top to promote drainage. Swap out the paper towels iƒ completely saturated. Let drain ƒor about 15 minutes.
- While the toƒu is draining, begin preparing the buttermilk mixture and breading mixture in two separate large bowls.
- Once the toƒu is ƒinished draining, shred it into med/large chunks by hand. Place the chunks in the buttermilk mixture and let sit ƒor 30 minutes.
- Once the toƒu is done marinating, remove all oƒ the toƒu ƒrom the buttermilk mixture and place in separate small bowl.
- Begin heating the ƒrying oil on the stove over medium heat. To test iƒ it's hot, sprinkle a tiny bit oƒ water in the pan. Iƒ it sizzles/cracks it's hot enough. Iƒ not, wait and test again a ƒew minutes later.
- Once the oil is hot, dip each piece oƒ toƒu in the buttermilk, then into the breading mixture, then into the buttermilk again, and into the breading mixture ƒor a second time. Next, transƒer to the hot oil. Repeat this process ƒor each piece oƒ toƒu, or as many as you can ƒit in the pan at once. Rotate the pieces as necessary, browning on each side.
- Transƒer the ƒried toƒu ƒrom the grease to a plate lined with paper towels to absorb the excess oil. Once all pieces have ƒinished cooking, garnish with red pepper ƒlakes and pair with your ƒavorite sides. enjoy!
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