How do I freeze tofu?

Tofu can be frozen directly in the package or removed and transferred to a freezer-safe bag or container. Place the tofu in the freezer for about 12-24 hours, or until frozen solid, then transfer to a freezer to thaw. Once thawed, transfer it again to the freezer and repeat the process. Once thawed again, drain any excess moisture and pat the tofu block dry with a clean paper towel or tea towel.

Why is my fried tofu not crispy?

If your fried tofu is not crispy, this is most likely a result of the oil not being hot enough. If the frying oil is not heated to the proper temperatures recommended, it is more likely to be absorbed by the tofu and breading as opposed to forming a crispy, fried exterior. For best frying results, it is beneficial to invest in a thermometer. Or, at the very least, toss in a breadcrumb before adding in the tofu pieces. If it bubbles to the surface immediately, the oil is hot enough.

What will happen if I don't freeze the tofu ahead of time?

Freezing the tofu is essential for two reasons. First, it helps improve the texture and makes it chewier and chicken-like. Second, it helps drain any excess water in the tofu block and makes it very dry. This is crucial for allowing the breading to stick to the tofu and fry safely. You never want to put wet food in frying oil - oil, and water do not mix and can be dangerous! We highly recommend freezing the tofu and following the recipe as closely as possible.

Easy Vegan Tofu Karaage (8-Ingredients!)

Name: Vegan Tofu Karaage Recipe
Prep time: 48 h 30 min
Cook time: 20 min
Total time: 48 h 50 min
Cuisine: Japanese
Ingredients: 1 block medium tofu; Neutral oil for deep frying; About 1/2 cup all-purpose flour; About 1/2 cup cornstarch; 2 tablespoons soy sauce; 4 teaspoons cooking sake; 2 teaspoons mirin; 4 teaspoons freshly grated ginger, including juice; 2 clove garlic, finely minced; 1 teaspoon roasted sesame oil; Salt and black pepper; Shredded lettuce or cabbage; Sprigs of parsley; Lemon wedges; Vegan mayo; Ziplock bag or large mixing bowl; Small mixing bowls; Deep pot or pan; Fryer strainer; Wire rack for cooling

Description

This Vegan Tofu Karaage recipe will absolutely blow your mind! It’s seasoned to perfection, dredged in a simple breading, then double fried until golden and extra crispy. Serve alongside lemon, shredded cabbage and drizzle with vegan mayo for an umami flavor punch. No one will believe this Japanese fried “chicken” is made from plants.

Ingredients

1 block medium tofu
Neutral oil for deep frying

Breading

About 1/2 cup all-purpose flour
About 1/2 cup cornstarch

Marinade

2 tablespoons soy sauce
4 teaspoons cooking sake
2 teaspoons mirin
4 teaspoons freshly grated ginger, including juice
2 clove garlic, finely minced
1 teaspoon roasted sesame oil
Salt and black pepper

Serve with (Optional)

Shredded lettuce or cabbage
Sprigs of parsley
Lemon wedges
Vegan mayo

Equipment

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Instructions

Freeze entire package of medium-firm tofu. Once it is frozen, remove it from the freezer and allow it to defrost. Repeat this step twice.
Once the tofu is fully thawed for the second time, open the package and fully drain out all of the liquid. Press the tofu between two cutting boards to remove the liquid as best as you can. Once drained, use a towel to absorb any additional liquid.
Break up the tofu into about 1 to 2-inch pieces. The tofu should naturally tear apart.
Mix all of the marinade ingredients into a ziplock bag or a bowl. Add in the tofu pieces and gently shake to mix to coat. Allow this to marinate for 30 minutes.
Put the flour in a small bowl and the potato starch in another small bowl.
Lightly dredge each tofu piece in the flour, dust off any excess, then, dredge it in the corn starch and remove the excess once more. Set aside and continue with all of the tofu pieces
First Deep-Fry: Heat about 1 inch of oil in a deep pot or pan to about 320°F. Add a small batch of tofu to the oil and fry for 90 seconds, or until the outside of the tofu is golden. Transfer to a wire rack to drain the excess oil. Continue with the remaining tofu.
Between batches, pick up and discard the crumbs in the oil with a fine-mesh sieve. This keeps the oil clean and prevents it from becoming darker.
Second Deep-Fry: Increase the oil temperature to 350ºF. Add a small batch of the tofu pieces back into the oil and fry for about 30 seconds to 1 minute until golden brown and crunchy. Transfer them to a wire rack to drain the excess oil. Sprinkle with salt and pepper. Repeat with remaining tofu pieces.
Serve as desired. It is often served with vegan Japanese mayonnaise, lemon juice, shredded lettuce or cabbage, and parsley.

Notes

Tofu preparation method from Mary’s Test Kitchen.
Fry the tofu in small batches so that the oil temperature does not drop too quickly.
As with most fried foods, this vegan karaage recipe is best enjoyed fresh while the tofu is crispy. However, leftover tofu karaage can be stored in an airtight container in the refrigerator for up to 3 days.
Reheat leftovers in the air fryer at 375ºF for about 4-6 minutes or until crispy again. Alternatively, you can reheat the fried tofu in the oven at 400ºF for 10-15 minutes or until crispy.
We have not tested freezing this recipe and are unsure if it would defrost and reheat well.

Prep Time: 2 days 30 minutes
Cook Time: 20 minutes
Category: Entree
Method: Deep Fried
Cuisine: Japanese