Enjoy this plant-based twist on Japanese fried chicken! Crispy, flavorful tofu is marinated in soy sauce, garlic, and ginger, then coated and twice-fried to golden perfection. Serve it with a squeeze of lemon and vegan mayo for an irresistible snack or meal.
Why You’ll Love This Recipe
- Crispy and flavorful – A crunchy coating with bold, umami-packed seasoning.
- Plant-based and protein-rich – A satisfying alternative to traditional karaage.
- Easy to make – Simple ingredients and straightforward steps.
- Twice-fried for extra crunch – Just like authentic Japanese karaage.
- Versatile serving options – Enjoy as a main dish, appetizer, or rice bowl topping.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Marinade:
- Firm or extra-firm tofu, pressed and torn into bite-sized pieces
- Soy sauce or tamari (for a gluten-free option)
- Mirin
- Garlic, grated
- Ginger, grated
- Sesame oil
For the Coating:
- Cornstarch
- All-purpose flour (or rice flour for a gluten-free version)
- Baking powder
- Salt and pepper
For Frying:
- Neutral oil (such as vegetable, canola, or sunflower oil)
For Serving:
- Lemon wedges
- Vegan mayonnaise
- Green onions (optional)
Directions
Step 1: Press and Tear the Tofu
- Press the Tofu – Wrap the tofu block in a clean kitchen towel and place a heavy object on top. Let it press for 15-20 minutes to remove excess moisture.
- Tear into Chunks – Using your hands, tear the tofu into rough, irregular bite-sized pieces. This helps create a better texture for frying.
Step 2: Marinate the Tofu
- Mix the Marinade – In a bowl, combine soy sauce, mirin, grated garlic, grated ginger, and sesame oil.
- Marinate – Add the tofu pieces to the marinade, gently toss, and let sit for at least 30 minutes (or up to 2 hours for deeper flavor).
Step 3: Prepare the Coating
- Mix Dry Ingredients – In a shallow bowl, combine cornstarch, flour, baking powder, salt, and pepper.
- Coat the Tofu – Remove the tofu from the marinade, letting excess liquid drip off, and toss in the dry coating mixture until fully coated.
Step 4: Fry the Tofu
- Heat the Oil – In a deep pan or pot, heat about 1-2 inches of oil to 350°F (175°C).
- First Fry – Fry the tofu pieces in batches for 2-3 minutes, until lightly golden. Remove and let drain on a paper towel-lined plate.
- Second Fry – Increase the oil temperature to 375°F (190°C) and fry the tofu again for 1-2 more minutes until deep golden brown and extra crispy.
Step 5: Serve
- Drain and Serve – Remove from oil, drain excess oil, and serve immediately with lemon wedges, vegan mayo, and green onions. Enjoy!
Servings and Timing
- Servings: 3-4
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
Variations
- Spicy Karaage – Add a pinch of cayenne pepper or chili powder to the coating.
- Gluten-Free Option – Use rice flour and tamari instead of wheat flour and soy sauce.
- Air Fryer Version – Lightly coat with oil and air-fry at 375°F (190°C) for 15 minutes, shaking halfway through.
- Baked Version – Bake at 400°F (200°C) for 25 minutes, flipping halfway for even crispiness.
- Sweet & Spicy Glaze – Toss fried tofu in a mix of soy sauce, maple syrup, and sriracha for a saucy finish.
Storage/Reheating
- Refrigeration – Store in an airtight container for up to 3 days.
- Freezing – Not recommended, as the tofu may lose its crispiness.
- Reheating – Reheat in an air fryer or oven at 350°F (175°C) for 5-10 minutes to restore crispiness.
FAQs
Can I use soft tofu?
No, firm or extra-firm tofu is best for achieving a crispy texture.
What oil is best for frying?
Use neutral oils like vegetable, canola, or sunflower oil for the best results.
Why is my tofu not crispy?
Make sure to press the tofu well, coat it evenly, and fry at the correct temperature.
Can I marinate the tofu overnight?
Yes! Marinating overnight enhances the flavor even more.
Can I make this oil-free?
For an oil-free version, try baking or air-frying instead of deep-frying.
What’s the best way to serve tofu karaage?
With lemon wedges, vegan mayo, rice, or inside a sandwich or wrap.
Can I use chickpea flour instead of all-purpose flour?
Yes, chickpea flour works as a gluten-free alternative.
How do I know when the oil is hot enough?
Use a thermometer or test with a small piece of tofu—if it sizzles immediately, it’s ready.
Do I have to double-fry?
No, but twice-frying gives the crispiest results.
Can I add extra seasonings to the coating?
Yes! Try adding smoked paprika, nori flakes, or Chinese five-spice for extra depth.
Conclusion
Vegan Tofu Karaage is a delicious and crispy plant-based take on Japanese fried chicken. Packed with umami flavor and crunchy texture, this easy recipe is perfect for satisfying cravings while keeping it vegan. Try it today and enjoy a flavorful, protein-rich dish that pairs perfectly with rice, noodles, or dipping sauces!
Print
- Total Time: 40 minutes
- Yield: 2–3 servings 1x
- Diet: Vegan
Description
Enjoy a plant-based twist on Japanese fried chicken with this Vegan Tofu Karaage! Crispy, flavorful tofu is marinated in a savory blend of soy sauce, garlic, and ginger, then twice-fried to golden perfection. Serve with lemon wedges and vegan mayo for an authentic and satisfying Japanese-inspired dish!
Ingredients
For the Marinade:
- 1 block (14 oz) firm or extra-firm tofu, pressed & torn into chunks
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon mirin
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1/2 teaspoon black pepper
For the Coating:
- 1/2 cup cornstarch (or potato starch for extra crispiness)
- 1/2 teaspoon salt
- 1/2 teaspoon paprika (optional, for color)
For Frying:
- Neutral oil (vegetable, canola, or avocado) for deep-frying
For Serving:
- Lemon wedges
- Vegan mayo (optional)
- Chopped green onions or sesame seeds (optional garnish)
Instructions
- Prepare the Tofu – Press the tofu for 15-20 minutes to remove excess moisture. Tear it into irregular bite-sized pieces for a more chicken-like texture.
- Marinate – In a bowl, mix soy sauce, mirin, sesame oil, garlic, ginger, and black pepper. Add the tofu, toss gently, and let marinate for at least 30 minutes (or up to 2 hours for extra flavor).
- Coat the Tofu – In a separate bowl, mix cornstarch, salt, and paprika. Dredge each piece of marinated tofu in the coating mixture, ensuring an even layer.
- First Fry – Heat about 1 inch of oil in a pan to 350°F (175°C). Fry tofu in batches for 2-3 minutes until lightly golden. Remove and drain on a paper towel.
- Second Fry (for Extra Crispiness) – Increase oil temperature to 375°F (190°C) and fry the tofu again for 1-2 minutes, until golden brown and crispy. Drain again.
- Serve & Enjoy – Plate the crispy tofu karaage and serve with lemon wedges, vegan mayo, and a sprinkle of green onions or sesame seeds!
Notes
- Want it spicier? Add 1/2 teaspoon chili flakes or sriracha to the marinade.
- For air-frying: Spray coated tofu with oil and air-fry at 375°F (190°C) for 12-15 minutes, shaking halfway.
- Gluten-free option: Use tamari instead of soy sauce and potato starch instead of cornstarch.
- Best served immediately for maximum crispiness!
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Dish, Appetizer, Japanese Cuisine
- Method: Deep-Fried
- Cuisine: Japanese, Vegan