Chicken Fried Tofu w/ maple mustard sauce

Savory, crispy, and chewy. This tofu has got the taste and texture you’ve been looking for.

{Prep}

1. Freeze tofu in freezer safe container for 24 hours- I typically use a zip-lock type bag.   

2. Defrost the morning that you are going to make the recipe (tofu will look yellow out of the freezer and that’s ok).

3. If using a bag, place on a plate to defrost as water might come from the bag.

INGREDIENTS:

Tofu

• 1 block firm or extra firm tofu (although, you could always double the recipe with 2)

• 1 ¼ tsp. bouillon (I like Better than Bouillon No Chicken)

• 1 tsp. soy sauce

• 1 tsp. Worcestershire sauce

• 1 C. water

• ½ C. flour (all purpose)

• 2 Tbsp. corn starch

• 1 tsp. garlic powder

• 1 tsp. poultry seasoning (unsalted)

• 2 tsp. Szechwan seasoning (optional)

• 1 tsp. salt (pink Himalayan, sea, or kosher)

• ½ tsp. white pepper (or sub black)

• 1 tsp. sesame oil

• ¼ C. oil (high heat like avocado or grape seed- wouldn’t recommend coconut)

Maple Mustard

• 2 Tbsp. yellow mustard

• 2 Tbsp. maple syrup

• ¼ tsp. apple cider vinegar

• 1 tsp. vegan mayo (optional)

• ½ tsp. dried basil or thyme

• Pinch of salt

• Few cracks of pepper

I originally made this recipe to go in a stir fry, (hence the Szechwan spice) but I kept it in because I like the flavor of it. But you can always omit altogether or replace with something like cayenne or paprika. It’s very easy to tweak this recipe to work for you.

Directions:

1. Before freezing, press tofu for 30 minutes to an hour. I like to put in a shallow dish that will catch liquid and place a heavy cast iron pan on top. Once tofu is pressed, place in freezer-friendly container and place in freezer until solid and tofu turns a bit yellow in color.

2. Remove tofu from freezer and set on counter to defrost- again a shallow dish come in handy to catch the liquid.

3. Once defrosted, squeeze as much water from the tofu as you can (if it starts to break, that’s ok, because we are going to tear it anyway). 

4. Add bullion, Worcestershire, sesame oil, and soy sauce, and one cup of water to a bowl or container and mix with a whisk- take care that bullion is broken up and dissolved. 

5. Tear tofu in to chicken nugget size pieces and add to marinade..

6. Marinate for up to 4 hours.  Typically, I just marinate for an hour (because I’m impatient), but if you marinate for more than 1 hour, be sure to set in refrigerator. If your tofu has been in the fridge, give it about a half an hour to come to room temp.  Once ready, gently squeeze the tofu of extra liquid, then tear into large chunks.

7.  In a paper or plastic bag (it’s the way mom always did it) add flour, corn starch, spices, salt, and pepper.  Shake well.  Then, use a pair of thongs to remove tofu pieces, shaking off extra flour mixture.  Set on a plate and set aside while you heat a large frying pan.

8. Add oil to a pan and turn to high/ medium-high heat.   Check for readiness by flicking a little flour into the oil.  If it bubbles up, you’re good to go.

9. Fry tofu pieces until golden brown- flip on each side until all the tofu is nicely browned, about 10 minutes total.    Remove and place on a paper towel lined plate.  Lightly sprinkle with a little salt.  Let cool for a couple of minutes.

A couple of tips-

Coat and fry your tofu in batches.  You don’t want to crow your bag so the pieces don’t get properly coated and you don’t want to overcrowd your pan while frying- the tofu will not get nice and golden brown.

Watch the heat.  If your pan starts to get too hot and the flour on the bottom of the pan is starting to get black, turn down your heat a bit and cook the tofu a little longer.

You don’t need water, milk, or egg replacer to make the coating stick.  The residual moisture from the marinade is enough.  This is not about a super thick, super crunchy crust.

Hope you enjoy.

Thanks!

xx Debbie xx