Written by Desiree Published on in Dinner, Appetizers, Side Dishes
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I don’t know how it’s possible to not like tofu. Especially if you’re plant-based/vegan. It’s SO extremely versatile! What’s not to love? If it’s the texture, that can easily be fixed– there are 3-4 different consistencies you can purchase it at (super firm, extra firm, silken, and soft).
If it’s the taste, you can dip it, fry it, or marinate it in whatever you choose to get the flavor you desire. Again… what’s NOT to love?! Speaking of frying… I’m back at it again with the chicken fried tofu, only this time it’s SPICY.
My original chicken fried tofu is the second most viewed recipe on my blog (right behind my chicken fried jackfruit). I’ve been thinking about a follow up post for a while and a spicy version seemed like the perfect idea. Not only is this version spicy, it’s easier to put together too!
For this Spicy Chicken Fried Tofu recipe I used an extra firm tofu that was frozen, then thawed. This method changes the texture. Extra firm tofu is pretty standard and can be found in most grocery stores.
For a “meatier” texture, you might consider using a super firm tofu as an alternative. I’ve personally only seen this in Trader Joe’s.
Cooking the Spicy Chicken Fried Tofu:
What I love about this Spicy Chicken Fried Tofu recipe is that it’s just spicy enough. Spicy enough that you can taste the heat, but not to the point where you’re racing to the fridge for something to drink.
The ingredients are simple and easy to quickly round up. You might even have everything you need waiting for you in the pantry!
For the best frying experience, it’s important that you make sure your oil is hot before you put in your first piece. Most people might recommend a certain temperature, but I prefer the old fashioned way. Heat your oil for a few minutes over medium heat.
When you think it’s ready, take a tiny dab of water from the faucet and flick it in the oil. If the water starts to sizzle and pop, you’re ready to start frying. If not, wait a bit longer and try it again in a few minutes.
As always with frying, it’s important to keep an eye on the stove! As you cook the Spicy Chicken Fried Tofu, the oil temperature will continue to rise.
If you notice this, try turning the temperature on the stove down a bit. If the oil gets too hot, the tofu will cook too quickly. This isn’t what you want.
We want a nice and steady even cook all the way around. 🙂 Are you hungry yet? Get in the kitchen and start whipping these up! Let me know what you think of this Spicy Chicken Fried Tofu recipe in the comments below!
P.S. If you enjoy this recipe, you’ll love my fried oyster mushrooms!
Pair this Spicy Chicken Fried Tofu with:
- Easy Vegan Collard Greens
- Easy Baked Vegan Mac and Cheese
- Instant Pot Mashed Potatoes
- Easy Whipped Sweet Potatoes
- Easy Vegan Cornbread
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4.97 from 32 votes
Spicy Chicken Fried Tofu
Easy Vegan Spicy Chicken Fried Tofu that's perfectly crunch with a hint of spice!
Course Appetizer, Main Course, Side Dish
Cuisine American
Keyword Fried Foods, Spicy, Tofu
Prep Time 15 minutes minutes
Cook Time 20 minutes minutes
Marinating Time 30 minutes minutes
Total Time 1 hour hour 5 minutes minutes
Servings 4
Ingredients
- 1 lb. extra firm tofu (optional: use tofu that has been frozen, then thawed)
- enough oil for frying (I used vegetable oil) about 1 inch high in pan
- crushed red pepper for garnish
Buttermilk Mixture
- 1 cup unsweetened non-dairy milk
- 2 tbsp apple cider vinegar
- ½ cup cayenne pepper sauce
Breading Mixture
- 2 tbsp cornstarch
- 1½ cups all purpose flour
- 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 tofu, removing as much moisture from the block as possible. Place the block between two thick layers of paper towels and place a heavy object on top to promote drainage. Swap out the paper towels if completely saturated. Let drain for about 15 minutes.
While the tofu is draining, begin preparing the buttermilk mixture and breading mixture in two separate large bowls.
Once the tofu is finished draining, shred it into med/large chunks by hand. Place the chunks in the buttermilk mixture and let sit for 30 minutes.
Once the tofu is done marinating, remove all of the tofu from the buttermilk mixture and place in separate small bowl.
Begin heating the frying oil on the stove over medium heat. To test if it's hot, sprinkle a tiny bit of water in the pan. If it sizzles/cracks it's hot enough. If not, wait and test again a few minutes later.
Once the oil is hot, dip each piece of tofu in the buttermilk, then into the breading mixture, then into the buttermilk again, and into the breading mixture for a second time. Next, transfer to the hot oil. Repeat this process for each piece of tofu, or as many as you can fit in the pan at once. Rotate the pieces as necessary, browning on each side.
Transfer the fried tofu from the grease to a plate lined with paper towels to absorb the excess oil. Once all pieces have finished cooking, garnish with red pepper flakes and pair with your favorite sides. Enjoy!
Notes
Note: this dish is best served fresh. Once reheated, the crispiness will no longer be present. If you do not wish to cook them all at once, store the leftover materials in the fridge and resume the next day.
49 Comments
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Alanna Wise
August 11, 2019 at 9:55 pm ·Reply
This recipe was amazing!-
Desiree
August 11, 2019 at 9:56 pm ·Reply
Thanks Alanna! So glad you enjoyed it! 🙂
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Katie G
September 28, 2019 at 4:53 pm ·Reply
Can you bake these instead of frying?
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Desiree
September 28, 2019 at 8:14 pm ·Reply
Hey Katie! Thanks for checking this recipe out! Unfortunately I don’t think this recipe would work out by baking. The oil makes the coating super crispy and I doubt that could be achieved in the oven the way these are made. If you have an air fryer, this might be a better option. It would still require some oil, as you would need to spray the pieces before cooking, but it would be far less oil than frying in a traditional method. If you try it, I’d love to know how it turns out!
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Nicole
December 2, 2019 at 8:30 pm ·Reply
How long do you think it would take in the air fryer?
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Desiree
December 2, 2019 at 8:35 pm ·Reply
Hey Nicole, I haven’t tried it but my guess would be somewhere around 15 minutes? If you try it, be sure to keep an eye on it just in case I’m wrong!
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Jessica
November 2, 2019 at 11:54 am ·Reply
My vegetarian bf and I loved this recipe. We’re going to make this all the time!-
Desiree
November 2, 2019 at 12:12 pm ·Reply
Jessica, thanks so much for trying out this recipe! I’m so glad you and your bf enjoyed it!!
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Maggi
January 13, 2020 at 10:21 pm ·Reply
This is the best fried tofu I’ve ever had. 10/10 will make again, and I can’t wait to try more of your recipes!-
Desiree
January 14, 2020 at 9:17 am ·Reply
Maggi, thank you soooo much! Glad you enjoyed it!
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Karina
February 9, 2020 at 8:36 am ·Reply
Hi! I’m from Argentina and I don’t think we have cayenne pepper sauce here. Any replacement for that? Thank you in advance!
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Desiree
February 9, 2020 at 9:47 am ·Reply
Hi Karina! Try subbing it for another hot sauce you enjoy.
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- See AlsoEasy Buffalo Chickpea Salad - The Schmidty WifeHow to Use Eggshells in the GardenTurkish Chickpea Salad34 Healthy 30 Minute Dinner Ideas | Sweet Peas & Saffron
Anne Marie
February 22, 2020 at 4:26 pm ·Reply
Hi, I am in Australia, can you tell what cayenne pepper sauce is? Or what it’s Australian equivalent might be? Thanks
Anne Marie-
Desiree
February 24, 2020 at 9:28 am ·Reply
Hi Anne, it’s a sauce made from cayenne pepper (google for “cayenne pepper sauce” reference). Do you have any spicy sauces you could substitute for?
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Tofu Fan
March 10, 2020 at 5:09 pm ·Reply
I don’t usually leave reviews for recipes online but I had to leave a 5/5 because I just made this and it was amazing. I used some vegan non-chicken bouillon in the marinade / buttermilk mix and it’s pretty good. Definitely going to remake.-
Desiree
March 10, 2020 at 7:46 pm ·Reply
Wow, thank you so much! Glad you enjoyed it and I appreciate you leaving a review! 🙂
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Carla
March 29, 2020 at 3:31 pm ·Reply
This is my first ever food review and this recipe is literally god sent. I’ve been trying to find out different ways to eat tofu and I’m pleasantly surprised with this recipe! I made them into chickn’ strips rather than nuggets but they still taste as amazing!
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Carla
March 29, 2020 at 3:35 pm ·Reply
I forgot to leave a star rating in my review but I highly recommend this recipe!! It’s super easy for anyone who wants to experiment with tofu -
Anita
April 12, 2020 at 8:28 pm ·Reply
Desiree,
Hello, this was amazing, but I did cook it all up and of course we didn’t eat it. What is the best way to reheat and keep it crispy?
Today is Easter, and we are expected to get 8-12″ of snow, so far we have about 7″.-
Desiree
April 12, 2020 at 10:45 pm ·Reply
Hey Anita, thanks for giving this recipe a try! So glad you enjoyed it. This recipe has never lasted long enough for me to reheat it (I usually eat it all!), but I’d try spraying it with a little oil and putting it in the air fryer (or oven on 400 or so) for a few minutes. And WOW to the weather!! It’s been in the mid 60s here.
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Josh D
April 27, 2020 at 10:58 pm ·Reply
Thank you so much Desirée! I followed the recipe precisely and it came out ABSOLUTELY INCREDIBLE! It had just the right amount of heat(ima sauce guy and didn’t need any!)
By far the best tofu I’ve ever had/made.
Will cherish this recipe forever and pass it along to friends and family! Thanks again!-
Desiree
April 28, 2020 at 12:00 pm ·Reply
Thanks so much Josh! Glad you enjoyed it!! 🙂
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Brogan
May 1, 2020 at 12:02 am ·Reply
absolutely the BEST tofu i have ever made in my entire life. It looked exactly like popcorn chicken!!! had the best flavor and the perfect amount of heat. Will be making these again and again bcuz it was the most delicious thing my mouth has ever tasted!!! -
Penny S
May 16, 2020 at 9:25 pm ·Reply
I’ve made this twice already and my family LOVES it! First time I didn’t have cayenne hot sauce so subbed a couple of tsp siracha and added more almond milk to make up the liquid difference. Turned out great! Second time used Louisiana pepper sauce and again turned out great (I think my family actually likes the siracha better, but I know it comes out more Popeye’s with the cayenne). Thanks for this great recipe! I’ll keep it forever and ever!-
Desiree
May 16, 2020 at 9:27 pm ·Reply
Thanks Penny! So glad you enjoyed this recipe! One of my faves too!!
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Jennifer W-M
May 28, 2020 at 7:01 pm ·Reply
Absolutely loved this! Spicy,
crunchy and SO flavorful!!
I subbed out a cup of flour for 1/2 cup of cornmeal and 1/2 cup of panko and it was stellar! My boyfriend ate almost an entire block of tofu!-
Desiree
May 28, 2020 at 7:17 pm ·Reply
Thanks so much Jennifer! So glad you enjoyed this!
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Rose
July 9, 2020 at 3:21 pm ·Reply
I can’t wait to make this recipe. So happy I found you! Question…Do you think its possible to use firm tofu without freezing and get good results =?-
Desiree
July 9, 2020 at 4:08 pm ·Reply
Hey Rose! Yes, I think it’s possible, but the tofu’s texture just won’t be as “meaty.” Lmk how it goes!
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Pingback: Wondering how to cook tofu? These crispy vegan spicy chicken fried tofu nuggets are… – Amazing Recipes
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Yesenia M Serrano
August 18, 2020 at 4:22 pm ·Reply
it was amazing I loved it! -
Jamie
September 26, 2020 at 12:28 pm ·Reply
This recipe is so good! For those wondering about air frying, it works! I pan fried half and air fried half at 400°F for 15min and the airfried came out even crisper and the breading stuck better. I actually ended up putting the leftover pan fried in the air frier for a few minutes to make them crispier. Even my tofu reluctant husband was impressed!-
I tried to air fry some and it didn’t work well so I pan fried the rest. How did you add oil to the air fried ones?
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Edie
September 27, 2020 at 12:12 am ·Reply
Haven’t made it yet. But I’m going to try. What cayenne sauce do you recommend? Also, what’s the best type of oil for this? I’m a 6 month new vegan… and not an experienced cook. Though I do make killer soups. ;)>Also… one more thing. If you could do a mock KFC vegan recipe I’d be grateful!
Love your site! You are an amazing chef.-
Desiree
September 27, 2020 at 10:49 am ·Reply
Hey Edie, thanks for the idea! Here’s the sauce I use: https://amzn.to/2ED8vzv You can find it at most grocery stores. I typically use vegetable oil.
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Dee
October 27, 2020 at 8:26 pm ·Reply
This was my first time making tofu, it was so amazing! I have been scared of tofu, but not anymore! I’ll definitely make this again! Thanks so much Desiree! -
Jenner
December 1, 2020 at 10:23 am ·Reply
These are absolutely delicious! I doubled the recipe and I’m so glad I did. -
Maiya Mercedes
January 4, 2021 at 11:12 pm ·Reply
WOW! I just made this tonight and love this recipe! I have always wanted to cook tofu and fry without egg, this went great with the Vegan Pad Thai. Yum Yum! -
Christine
January 23, 2021 at 1:33 pm ·Reply
I have been trying to incorporate more vegetarian and/or vegan meals and had been eyeing this recipe for a while. I wish I would’ve made this sooner because…..OMG it was delicious!! I love spicy food, and my sister who can’t handle too much heat, both enjoyed this. I am definitely making this again and again, -
Paul
February 14, 2021 at 9:24 am ·Reply
Best tofu recipe I have ever tried! Thanks so much! I will share with family and friends for sure -
Paul Garneau
February 16, 2021 at 9:50 am ·Reply
This taste awesome! Loved it! Will definitely put in my recipe book! Thanks so much -
Justen
September 5, 2021 at 3:07 pm ·Reply
Great recipe. Lmao @your frying method though. The old fashioned way of not using a thermometer and then saying don’t let the oil get too hot. That’s why you pick a temp and use a thermometer lol -
Doreen
August 31, 2023 at 10:19 am ·Reply
What the benefit to freezing the tofu and then thawing?
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Desiree
September 1, 2023 at 11:40 am ·Reply
Hi Doreen, it gives the tofu a meatier texture. Not necessary to do, but you might enjoy it more!
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Dawn P
October 3, 2023 at 1:07 pm ·Reply
I can’t wait to try this recipe. When you freeze the tofu, do you drain it first or freeze in its liquid?
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Desiree
October 3, 2023 at 11:52 pm ·Reply
Hi Dawn, I throw the whole package in the freezer. Liquid and all! When you try it lmk how it goes 🙂
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Samantha
June 25, 2024 at 1:21 am ·Reply
Great recipe! I only added 1 tsp of cayenne pepper though, and did not use red pepper flakes. I also air fried them on 400 for 15 minutes after spraying with olive oil. Even with the 1 tsp of cayenne it’s a bit too spicy for me 😳. Trying to figure what would be a good dipping sauce?? I tried vegan ranch and BBQ, but they didn’t go very well.
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Desirée
BLOGGER. FOOD LOVER.
Hi! I’m Desirée. A foodie since birth. A plant-based vegan since 2017. Here you’ll find all of my favorite recipes that even your omni friends and fam will love. Enjoy!
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