Ingredients
Tofu and Coating
- 12 oz silken firm tofu
- 1/4 cup flour of choice (all-purpose, gluten-free all-purpose, or chickpea flour)
- 1/4 cup water
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp sea salt (or to taste)
- 1/4 tsp freshly cracked black pepper
- 1 cup Panko breadcrumbs (use gluten-free if needed)
- Vegetable oil, for frying
Sauce
- 1/2 cup vegan mayonnaise (or regular mayonnaise)
- 2-3 tbsp sriracha sauce
Instructions
- Prepare the tofu: Using paper towels or a clean kitchen towel, carefully pat dry the tofu to remove excess water. Cut the tofu into 1 ½-inch pieces for even cooking and easy handling.
- Make the batter: In a shallow bowl, combine the water, smoked paprika, garlic powder, sea salt, freshly cracked black pepper, and the flour of choice. Mix until smooth to create a thick but pourable batter, similar in consistency to pancake batter. If the batter becomes too thick, add a splash of water to adjust.
- Coat the tofu: Place the panko breadcrumbs in a separate shallow bowl. Dip each tofu piece first into the wet batter, ensuring it is fully covered, then immediately coat it with panko breadcrumbs. Press the breadcrumbs gently onto all sides of the tofu to ensure they stick well.
- Heat the oil and fry: If you do not have a deep fryer, pour about 2 inches of vegetable oil into a cast iron skillet or Dutch oven. Heat the oil to 380ºF (190ºC) using a kitchen thermometer for accuracy. Carefully add the coated tofu pieces into the hot oil. Fry each side of tofu for 30 seconds to 1 minute, or until golden brown and crispy.
- Drain excess oil: Remove the fried tofu pieces from the oil with a slotted spoon or tongs and place them on a plate lined with paper towels to soak up any excess oil. This keeps the tofu crispy and less greasy. Serve immediately while warm.
- Prepare the dipping sauce: In a small bowl, mix together the vegan mayonnaise and sriracha sauce until smooth and creamy. Adjust the amount of sriracha to your preferred spice level.
Notes
- Use silken firm tofu specifically, as regular silken tofu is too delicate to fry without breaking.
- For a gluten-free version, use gluten-free flour and gluten-free panko breadcrumbs.
- Maintaining the oil temperature at 380ºF (190ºC) is key to achieve a crispy exterior without absorbing excess oil.
- Serve immediately after frying for best texture; leftovers may lose their crispiness.
- The spicy mayo can be adjusted to milder or hotter by changing the amount of sriracha.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian Fusion
- Diet: Vegan
