Deep Fried Tofu Recipe

Deep Fried Tofu Recipe

How To Make Deep Fried Tofu

Endless ways to enjoy these deep fried tofu! These breaded tofu cutlets can be eaten with salads, in a sandwich, in wraps, and stir-frys. But also can be great all on it’s own!

Preparation: 20 minutes
Cooking: 20 minutes
Marinate Time: Time: 10 minutes
Total: 50 minutes

Serves:

Ingredients

  • 28oztofu,extra firm, drained

For Tofu Cutlets:

  • 2tbspsoy sauce,low sodium
  • ¾tspgarlic powder,divided
  • ½cupall-purpose flour
  • 1tbspCorn Starch
  • ½cupunsweetened non-dairy milk
  • ½cupPanko bread crumbs
  • 1tbspnutritional yeast
  • 1tsppaprika
  • ¼tspcayenne
  • ½tspkosher salt
  • ¼tsppepper
  • olive oil,to taste

For Teriyaki Tofu:

  • vegan teriyaki sauce,to taste

For BBQ Tofu:

  • vegan bbq sauce,to taste

Instructions

  1. Preheat the oven to 400 degrees F.

  2. Slice the blocks of tofu in half so you have 4 thin blocks.

  3. Place between 2 clean dish towels and stack a baking sheet and books or other heavy items on top to press out the excess liquid. Let sit for at least 20 minutes, or up to 1 hour.

  4. Transfer 2 of the tofu blocks to a small baking dish or container and drizzle the soy sauce evenly over both sides.

  5. Sprinkle 1/4 teaspoon garlic powder onto both sides.

  6. Let marinate for at least 10 minutes, or refrigerate for up to 2 hours, until almost all the liquid has been absorbed.

  7. Add the flour and cornstarch to a small bowl and mix to combine.

  8. Add the non-dairy milk to another small bowl.

  9. In a third small bowl, combine the bread crumbs, nutritional yeast, paprika, remaining ½ teaspoon garlic powder, cayenne, salt, and pepper and mix to combine.

  10. Coat a marinated tofu block in the flour mixture, then the non-dairy milk. Repeat coating in the flour and non-dairy milk, then coat with the bread crumb mixture. Repeat with the other tofu block.

  11. Lay the breaded tofu cutlets and the 2 non-breaded blocks on a non-stick baking sheet. Brush both sides of the breaded tofu cutlets with olive oil.

  12. Brush vegan teriyaki sauce over both sides of 1 non-breaded block and vegan BBQ sauce over both sides of the other non-breaded block.

  13. Bake for 25 to 30 minutes, flipping halfway, until the breaded tofu cutlets are golden brown.

  14. Serve the tofu blocks sliced, cubed, or whole in salads, wraps, stir-frys, or sandwiches.

Recipe Notes

  • Store up to 5 days in an airtight container.

Nutrition

  • Calories: 298.12kcal
  • Fat: 13.12g
  • Saturated Fat: 2.33g
  • Monounsaturated Fat: 5.25g
  • Polyunsaturated Fat: 4.38g
  • Carbohydrates: 26.81g
  • Fiber: 4.04g
  • Sugar: 3.04g
  • Protein: 22.44g
  • Sodium: 630.30mg
  • Calcium: 428.70mg
  • Potassium: 405.91mg
  • Iron: 4.70mg
  • Vitamin A: 16.55µg
  • Vitamin C: 0.49mg
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