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Crispy Battered Tofu

These are very Crispy and Delicious! 

Also good served cold, so they're great for picnics, 

or turn them into a meal with rice and veggies. 

WARNING - they taste like crispy fried chicken breast!



Batter A Ingredients: 

  • 2 cups all-purpose flour (updated)

  • 1 cup bread crumbs (updated)

  • 1 ½ tbsp garlic salt (3/4 tsp Salt : 1 ½ tbsp Garlic powder)

  • 2 tsp ground black pepper (optional)

  • 1 tsp Paprika

  • 2 Tbsp vegan Chicken seasoning

  • 1 tsp Fine Celtic Salt


Batter B Ingredients:

  • 1 1/3 cups all-purpose flour

  • 1 teaspoon salt

  • 2 egg Substitute, beaten

  • 1 1/2 cups water

  • 1/2 Tbsp Tahini paste


Part C - Prepare the Tofu: 

  • 2 cups water

  • 1 cup soy milk

  • 1 Tbsp Soy sauce

  • 2 tsp vegan chicken seasoning

  • 1 tsp Garlic powder

  • 1 tsp Onion powder

  • 1 tbsp Tahini paste

  • 1 tsp sugar

  • Dash of pepper (optional)

Other Ingredients:

  • 4 Cups Rice bran oil for frying

  • 500g Firm Tofu, cut/torn into nugget size pieces


    1.  First prepare the Tofu. You will need to freeze the tofu overnight and thaw it before using. This process will change the texture of the tofu to become more sponge-like and springy.  It helps to absorb more flavour and quite frankly resembles the texture of chicken breast. If you don’t make time, you can skip this part and just use Firm tofu straight from the pack.  Although freezing and thawing them will make all the difference. If you have time, freeze and thaw them a second time.  Once thawed, wrap tofu block in a clean cloth and press tofu to get rid off as much liquid as possible.

   2.  Cut strips of Tofu or tear them with hands into desired nugget size.

   3.  In a wide pot, place all of Part C - Tofu mixture in, mix, taste and adjust seasoning as required.  The flavour of this stock will determine how flavourful your tofu will be.  Add all the tofu in and make sure the stock covers the tofu. Add more water and seasoning if needed.

  4.   Simmer for 30-40mins until all the stock has simmered down and absorbed into the tofu.  Do not pour any of the stock out – this is what’s going to make the tofu packed full of flavour and yum!

  5.   In a medium bowl, mix together all of Batter A ingredients.

  6.   In another bowl, whisk together Batter B Ingredients. If the batter is too thick, you may need to thin it out with additional water. Start with a tbsp and work from there.

  7.   Heat the oil in a deep-fryer/pan to 175 degrees C.

  8.   Dip the prepared Tofu pieces in the dry mix A. Shake off excess and dip in the wet mix B, then dip back into the dry mix A again.  Place tofu pieces onto a tray and repeat until all done.

  9.   Carefully place the Tofu pieces in the hot oil. Fry for about 10 mins, or until slightly golden, flipping them over half way. Once done, remove and drain on paper towels.

  10.  These can be served with Steamed rice, Vegan sweet fish dipping sauce (mixed with our hot cayenne pepper ‘chilly’ sauce for the adults), cold pickled carrots and capsicum salad and additional vegetable dish on the side if desired. Or simply eat it straight up with tomato sauce. So Good!​

  11.  You can also spray them with a little oil spray and bake in the air fryer at 180 C for 10-15mins until golden. 

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