I’m back at it again with the chicken fried tofu, only this time it’s SPICY! This Spicy Chicken Fried Tofu recipe is the perfect way to satisfy your fried chicken cravings without the meat! We’ll use extra firm tofu that’s marinated in a spicy vegan buttermilk mixture, then double dipped into a batter and fried to perfection to create the perfect crispy breading. You can enjoy this dish on its own, or dip it into your favorite sauce. It’s a recipe you’re sure to love!
Ingredients You’ll Need to Make Spicy Chicken Fried Tofu:
- extra firm tofu – the type of tofu that you use to make this recipe is important! I typically go for extra firm or super firm. You can also use tofu that has been frozen, then thawed to give your tofu a more “meaty” texture, but I think it tastes great even without this step. However, if you have the extra time to plan ahead, go for it!
- oil – you can use whatever oil you enjoy most for frying, as long as it’s neutral and able to tolerate high temperatures appropriate for frying. I typically use vegetable oil but other readers have had success with grapeseed and peanut oil.
- unsweetened almond milk – in most of my recipes I typically use unsweetened non-dairy milk, but you can use whatever non-dairy milk option you enjoy most as long as it’s unsweetened. I’d stay away from coconut milk though, as it could change the flavor of the dish.
- apple cider vinegar – you’ll pair this with your non-dairy milk and cayenne pepper sauce to create a spicy vegan buttermilk mixture to marinate your tofu in to give it some flavor. If you don’t have ACV, you can also substitute with regular white vinegar.
- cayenne pepper sauce – you’ll use this to add to the vegan buttermilk mixture to marinate the tofu in.
- cornstarch – this will add some extra crunch to your spicy chicken fried tofu. If possible, try not to skip it!
- all purpose flour – as in most recipes, you’ll use flour to create the crispy breading for your spicy chicken fried tofu. I haven’t tried any substitutes at this time.
- brown sugar, black pepper, paprika, cayenne pepper, garlic powder, onion powder, salt – you’ll use these seasonings to give your spicy chicken fried tofu some flavor! Feel free to adjust them as necessary to fit your preferences. For instance, if you’d rather not have this dish spicy, feel free to omit the cayenne pepper.
How to Make 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! Before getting started, be sure to gather all of your ingredients. There’s nothing worse than getting halfway through a recipe only to realize that you’re missing a thing or two.
Once you have everything, begin by prepping your tofu by draining the water. This can be done easily by using a tofu press! Alternatively, you can wrap the tofu in a clean dish towel, then place a heavy pan on top, allowing the water to slowly make its way out and be absorbed by the towel.
Next, break up your tofu into medium bite-sized pieces and set them aside. Make your vegan buttermilk mixture by adding your vinegar, non-dairy milk, and cayenne pepper sauce. Stir it together, then add in the tofu and allow it to marinate for a bit.
While the tofu is marinating, you can begin putting together your dry mixture using the cornstarch, all seasonings, and flour in a separate large bowl. Once the tofu is done marinating, remove all of the tofu from the buttermilk mixture and place in separate small bowl.
Go ahead and 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.
When the oil is hot, you can begin the process of coating your tofu into the batter. 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 oil to a cooling rack or 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!
Tips for Making the Best Spicy Chicken Fried Tofu:
- Use hot oil – 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, then when you think it’s ready, take the tiniest 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.
- Use an oil with a high smoke point. I typically use vegetable oil, but you could also use canola or peanut oil as well.
- Keep an eye on the stove! 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. 🙂
- Use the right kind of tofu. Tofu comes in lots of different textures – silken, soft, firm, extra firm and even super firm. I typically use extra firm or super firm for this recipe to ensure a meatier texture. Super firm tofu is typically vacuum sealed, so you won’t even need to press it which saves you some time!
- Don’t skimp on the seasonings. I know it may seem like a lot of seasonings, but that’s what makes this Spicy Chicken Fried Tofu so good! Feel free to adjust them as necessary.
- Use a wire cooling rack. Keep the Spicy Chicken Fried Tofu pieces crispy by transferring them to a wire cooling rack with a baking sheet underneath instead of a plate lined with paper towels. This will help to keep the pieces crispy.
Spicy Chicken Fried Tofu FAQ:
I’m not a big fan of spicy food, how can I make this recipe mild?
To make this recipe mild, simply omit all things spicy! The cayenne pepper sauce and cayenne pepper. It’ll still be flavorful without it, just not spicy!
Can I use this recipe to make a vegan chicken sandwich or vegan chicken tenders?
Absolutely! Feel free to slice your tofu into half inch pieces for a chicken sandwich or slice into strips for chicken tenders instead of breaking them into pieces and follow the recipe as indicated below in the recipe card.
How do I store this Spicy Chicken Fried Tofu recipe?
Once the tofu is finished cooking and completely cooled, you can store this tofu in an airtight container in the fridge for 3-4 days.
Can this recipe be reheated?
Yes! You can reheat this recipe in the air fryer at 400 degrees for 10-12 minutes.
Can this Spicy Chicken Fried Tofu recipe be air fried?
Yep! You’d follow all of the steps in the recipe card up until it’s time to put them in oil. Instead, put them in your air fryer basket and spray both sides generously with oil. Cook on 400° for 20 minutes.
I don’t know how it’s possible to not like tofu. Especially if you’re plant-based or 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…
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 and chicken fried jackfruit!
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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Spicy Chicken Fried Tofu [+VIDEO]
Equipment
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 almond milk (or sub with another plant-milk of your choice)
- 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!
This recipe was amazing!
Thanks Alanna! So glad you enjoyed it! 🙂
Can you bake these instead of frying?
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!
How long do you think it would take in the air fryer?
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!
My vegetarian bf and I loved this recipe. We’re going to make this all the time!
Jessica, thanks so much for trying out this recipe! I’m so glad you and your bf enjoyed it!!
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!
Maggi, thank you soooo much! Glad you enjoyed it!
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Hi! I’m from Argentina and I don’t think we have cayenne pepper sauce here. Any replacement for that? Thank you in advance!
Hi Karina! Try subbing it for another hot sauce you enjoy.
Hi, I am in Australia, can you tell what cayenne pepper sauce is? Or what it’s Australian equivalent might be? Thanks
Anne Marie
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?
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.
Wow, thank you so much! Glad you enjoyed it and I appreciate you leaving a review! 🙂
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!
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
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″.
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.
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!
Thanks so much Josh! Glad you enjoyed it!! 🙂
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!!!
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!
Thanks Penny! So glad you enjoyed this recipe! One of my faves too!!
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!
Thanks so much Jennifer! So glad you enjoyed this!
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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 =?
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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it was amazing I loved it!
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?
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.
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.
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!
These are absolutely delicious! I doubled the recipe and I’m so glad I did.
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!
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,
Best tofu recipe I have ever tried! Thanks so much! I will share with family and friends for sure
This taste awesome! Loved it! Will definitely put in my recipe book! Thanks so much
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
What the benefit to freezing the tofu and then thawing?
Hi Doreen, it gives the tofu a meatier texture. Not necessary to do, but you might enjoy it more!
I can’t wait to try this recipe. When you freeze the tofu, do you drain it first or freeze in its liquid?
Hi Dawn, I throw the whole package in the freezer. Liquid and all! When you try it lmk how it goes 🙂
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.