This is an updated version of my Crispy Battered Tofu recipe.

Although my last recipe was amazing, these ones are just at another level!

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!

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This version requires a little more preparation than my last version, but it really 

pays off and it's all worth it! So please give this version ago!

In order to achieve the best "chicken" like texture, you will need to freeze your tofu

once, then thaw it and press out as much liquid from it as possible while keeping the 

tofu intact.*  You will then need to freeze the tofu a second time, thaw it again and press

out as much liquid from it as possible while keeping the tofu intact.

By freezing, thawing and squeezing out the liquid from the tofu twice, it drastically changes the structure of the tofu to take on more of a "chicken breast" like texture and becomes more spongelike, where it can then absorb more flavour in whatever you simmer/dunk them into.

 

 

Batter A Ingredients: 

• 2 cups all-purpose flour (I used 1.5 cup premixed Kentucky fried Chicken flour mix (vegan)* and 1/2 Cup plain flour) If you don't have this, you can make your own mix (please see below for this)

• *This mix is already seasoned and full of flavour so I don't need to add my own seasonings in (so convenient), although I do find it a little salty if used alone so I prefer to dilute it a little by adding in some plain flour. You can play around with it and see which ratio suits your taste best.

• 1 cup Rice Puffs (for extra crunchiness!)

 

Batter B Ingredients (for dipping tofu into):

• 1 cup all-purpose flour 

• 1/3 cup Kenucky fried chicken flour mix

• 1 tsp sugar

• 2 egg Substitute, beaten (option)

• 1 tsp lemon/vinegar to curdle the mix

• 1 cup water

• 1/2 cups Soy milk

• 1/2 Tbsp Tahini paste

 

Part C - Shimmering sauce for 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 (this is what gives it that slight gamy taste so don't leave it out)

• 3 tsp sugar

• Dash of pepper (optional)

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Other Ingredients:

• Rice bran oil for frying

• 500g*2 Firm Tofu (frozen, thawed and pressed twice), torn into nugget size pieces

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Directions:

    1.  First prepare the Tofu. You will need to freeze, thaw and press the tofu twice as mentioned earlier before using. This process will change the texture of the tofu to become more sponge-like and springy and "chicken-breast like in texutre.  It helps to absorb more flavour. If you don’t have time, you can skip this part and just use Firm tofu straight from the pack.  Although freezing and thawing them first will make all the difference, so do plan ahead and please don't skip this part!  Use a tofu presser to squeeze out all the liquid or use two small chopping boards to press out as much liquid as possible, the more liquid you can squeeze out the better the texture will be.  Repeat this whole process twice (freeze, thaw, press out liquid - repeat twice).

   2.  Tear the Tofu with your hands into desired nugget size chunks (don't make them too small or you'll have too much batter and not enough substance).

   3.  In a wide pot, place all of Part C - Tofu simmering sauce 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 or until all the stock has simmered down and absorbed into all the tofu.  Do not pour any of the stock out – this is what’s going to pack the tofu with heaps of flavour!

  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 halfway. 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 or sweet and sour sauce. So good!​

  11.  Alternatively you can also Air-fry them by spray them with a little oil and bake them in the air fryer at 180 C for 10-15mins until golden (flip them over half way). 

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These are so delicious, the KIDS and ADULTS will love them!  Meat eaters will have no idea they're eating tofu, just don't tell them!

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Additional Notes:

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Make your own Batter A Mix:

• 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

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Below is a video of my kids making the old version of these Tofu nuggets (tofu wasn't frozen and thawed, so you will see the texture of the tofu different and the tofu was cut into square pieces not torn with hands.  So they do look quite different to this new updated version, but it will give you some idea on how it's done and how much the kids enjoyed making and eating them!  I may have a new video on this new version later down the track.  I've also used the old pictures here (totally forgot to take pictures of the new ones), the new version does look a lot more like random pieces of "Chickn".

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