Description
Crispy, savory, and oh-so-delicious, this Vegan Tofu Karaage is the plant-based snack you’ve been dreaming of. Inspired by traditional Japanese dishes, this vegan delight is perfect for spicing up your meals and satisfying those snack cravings. With its irresistible crunch and bursting flavor, you’ll find it hard to resist this addictive recipe.
Ingredients
- 14 oz block of tofu, pressed and cut into bite-sized pieces
- 2 tablespoons soy sauce
- 2 tablespoons sake or white wine
- 1 tablespoon grated ginger
- 1 tablespoon minced garlic
- 1 tablespoon maple syrup
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- Oil for frying
Instructions
Step 1: Prepare the Marinade
In a bowl, mix together soy sauce, sake, grated ginger, minced garlic, and maple syrup for the marinade.
Step 2: Marinate the Tofu
Add your pressed and cut tofu pieces to the marinade, ensuring every piece gets a good soak. Let it chill in the fridge for at least 30 minutes to soak up all those flavors.
Step 3: Prepare the Coating
In another bowl, combine cornstarch, all-purpose flour, and baking powder. This mixture will create the crispy coating for the tofu.
Step 4: Heat the Oil
Heat your oil in a deep pan to around 350°F (175°C). The oil should be hot but not smoking to ensure proper frying.
Step 5: Coat the Tofu
Take each tofu piece and coat it in the flour mixture, making sure all sides are thoroughly covered.
Step 6: Fry the Tofu
Carefully place the coated tofu in the hot oil, frying until each piece turns a beautiful golden brown, approximately 3-4 minutes.
Step 7: Drain Excess Oil
Once fried, let the tofu pieces cool on a paper towel-lined plate to drain any excess oil.
Notes
Tip for Pressing Tofu
Press the tofu for at least 15-20 minutes to remove excess moisture, which helps it absorb the marinade better.
Frying Method
For a healthier option, you can also bake the coated tofu in an oven preheated to 400°F (200°C) for about 20-25 minutes, flipping halfway through.
Storage Information
Store any leftovers in an airtight container in the refrigerator for up to 3 days, reheating them in the oven to maintain crispiness.
- Prep Time: 30 minutes
- Cook Time: 3-4 minutes per batch