Vegan Tofu Karaage is a delicious Japanese-style dish featuring marinated, double-fried tofu that’s perfectly crispy on the outside and tender on the inside. Served with fresh lettuce, vegan mayo, and lemon wedges, this plant-based twist on a classic is irresistible and easy to make at home.

Why You’ll Love This Recipe

• Crispy Texture: Double-frying ensures a crunchy, golden crust.
• Bold Flavors: Marinated with soy, ginger, and garlic for authentic Japanese taste.
• Plant-Based: A vegan-friendly alternative to traditional chicken karaage.
• Versatile: Perfect as an appetizer, snack, or main course.
• Customizable: Easily adjust seasonings or pair with your favorite sides.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 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 cloves garlic, finely minced
• 1 teaspoon roasted sesame oil
• Salt and black pepper, to taste
• Shredded lettuce or cabbage (for serving)
• Sprigs of parsley (for garnish)
• Lemon wedges (for serving)
• Vegan mayo (optional, for dipping)

Directions

Step 1: Prepare the Tofu

1. Freeze and Thaw: Freeze the entire block of medium tofu in its package. Thaw completely, then drain and press to remove as much liquid as possible.
2. Break the tofu into irregular 1–2-inch pieces for a rustic texture.

Step 2: Marinate the Tofu

1. In a ziplock bag or large mixing bowl, combine soy sauce, cooking sake, mirin, grated ginger (with juice), minced garlic, sesame oil, salt, and pepper.
2. Add the tofu pieces to the marinade, tossing to coat evenly. Marinate for at least 30 minutes for optimal flavor.

Step 3: Coat the Tofu

1. Place all-purpose flour in one bowl and cornstarch in another.
2. Dredge each tofu piece first in flour, then in cornstarch, shaking off any excess.

Step 4: First Deep-Fry

1. Heat neutral oil in a deep pot or pan to 320°F (160°C).
2. Fry the tofu pieces in batches for about 90 seconds, or until golden.
3. Remove with a strainer and drain on a wire rack.

Step 5: Second Deep-Fry

1. Increase the oil temperature to 350°F (175°C).
2. Fry the tofu pieces again for 30 seconds to 1 minute until extra crispy.
3. Drain on the wire rack and season immediately with salt and pepper.

Step 6: Serve

1. Arrange the crispy tofu karaage on a plate with shredded lettuce or cabbage.
2. Garnish with parsley sprigs and serve with lemon wedges for squeezing and vegan mayo for dipping.

Servings and Timing

• Servings: 4
• Prep Time: 2 days 30 minutes (includes freezing and thawing time)
• Cook Time: 20 minutes

Variations

• Spicy Karaage: Add chili flakes or a dash of Sriracha to the marinade for heat.
• Herb Infusion: Incorporate chopped fresh herbs like cilantro or parsley into the marinade.
• Gluten-Free: Use gluten-free all-purpose flour and tamari in place of soy sauce.
• Air-Fryer Option: Air fry coated tofu pieces at 400°F (200°C) for 12–15 minutes, shaking halfway.

Storage/Reheating

• Refrigerator: Store leftover tofu karaage in an airtight container for up to 3 days.
• Reheating: Reheat in a preheated oven or air fryer at 375°F (190°C) for 5–7 minutes to restore crispiness.
• Freezing: Freeze the fried tofu karaage for up to 1 month. Reheat directly from frozen in an oven or air fryer.

FAQs

1. Why freeze the tofu?

Freezing creates a firmer, meatier texture that mimics traditional karaage.

2. Can I skip the double-frying step?

Double-frying is key to achieving maximum crispiness but can be skipped if needed for time.

3. What’s the best oil for frying?

Neutral oils like canola, vegetable, or peanut oil are ideal.

4. Can I bake instead of frying?

Yes, bake at 400°F (200°C) for 20–25 minutes, flipping halfway through.

5. How do I ensure the tofu doesn’t stick while frying?

Ensure the oil is hot enough before adding tofu, and don’t overcrowd the pan.

6. Can I make this dish oil-free?

Air frying or baking are great lower-oil alternatives, but the texture may differ.

7. What’s a good side dish for karaage?

Steamed rice, miso soup, or pickled vegetables pair well with tofu karaage.

8. Can I use firm tofu instead of medium?

Yes, firm tofu works well, but medium tofu offers a softer interior texture.

9. What other dips work with this dish?

Try ponzu sauce, chili garlic sauce, or a tahini-based dip for variety.

10. Can I add vegetables to the dish?

Yes, tempura-style vegetables like broccoli, sweet potatoes, or zucchini make great additions.

Conclusion

Vegan Tofu Karaage is a flavorful and satisfying plant-based dish that delivers all the crispy, savory goodness of the traditional Japanese favorite. With its perfectly marinated tofu and crunchy coating, this recipe is perfect for entertaining or adding variety to your weeknight dinners. Serve it with fresh veggies, lemon, and your favorite dips for an unforgettable meal!

Vegan Tofu Karaage

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• Author: fella
• Prep Time: 2 days, 30 minutes (including freezing and marinating)
• Cook Time: 20min
• Total Time: 2 days, 50 minutes
• Yield: 4 Servings 1x
• Category: Entree
• Method: Deep-Fried
• Cuisine: japanese

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Description

Savor the crunch with this Vegan Tofu Karaage! Japanese-style deep-fried tofu marinated in soy, ginger, and garlic, then double-fried to golden perfection.

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Ingredients

Scale 1x2x3x

For the Tofu:

• 1 block medium tofu
• Neutral oil, for deep frying
• About 1/2 cup all-purpose flour
• About 1/2 cup cornstarch

For the Marinade:

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

For Serving:

• Shredded lettuce or cabbage
• Sprigs of parsley
• Lemon wedges
• Vegan mayo

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Instructions

1. Prepare the Tofu

1. Freeze the tofu in its original package for at least 1 day to change its texture.
2. Thaw and drain the tofu. Press out as much liquid as possible using a tofu press or by placing the tofu between paper towels and weighing it down.
3. Tear the tofu into 1-2 inch pieces for a rustic texture.

2. Marinate the Tofu

1. In a ziplock bag or bowl, combine soy sauce, sake, mirin, ginger, garlic, sesame oil, salt, and pepper.
2. Add the tofu pieces and toss to coat. Let marinate for 30 minutes, turning occasionally to ensure even absorption.

3. Coat the Tofu

1. Place flour in one bowl and cornstarch in another.
2. Coat each piece of tofu first in flour, then in cornstarch, shaking off excess.

4. Deep Fry the Tofu

1. Heat oil in a deep pot or pan to 320°F (160°C).
2. Fry the tofu pieces in batches for 90 seconds, until lightly golden. Transfer to a wire rack to drain.
3. Increase the oil temperature to 350°F (175°C) and fry the tofu again for 30 seconds to 1 minute, until crispy and crunchy. Drain on the wire rack.

5. Serve

1. Sprinkle the tofu with additional salt and pepper.
2. Serve hot with vegan mayo, lemon wedges, shredded lettuce or cabbage, and sprigs of parsley.

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Notes

• Freezing tofu changes its texture, making it chewier and more absorbent for marinades.
• Double frying ensures maximum crispiness.
• Store leftovers in the fridge for up to 3 days and reheat in an air fryer for best results.