Tofu Karaage (Japanese Vegan Popcorn Chicken)
Authentic-tasting tofu karaage with a sorta-mind-blowing chicken-like texture that’s perfectly crunchy on the outside and tender and meaty inside. This is a vegan popcorn chicken banger the likes of which your kitchen has never even dreamed of.
Servings: 3 servings
Calories: 1123kcal
Cost: $6
Ingredients
- 1 lb. soft tofu not silken
- 1 teaspoon garlic minced
- 1 teaspoon ginger grated
- 4 teaspoons tamari or soy sauce
- 4 teaspoons sake or mirin
- 1 tablespoon sugar or coconut sugar
- ¼ cup unsweetened plant-based milk
- 2 teaspoons rice vinegar
- ⅔ cup potato starch
- 1 ½ teaspoons shichimi togarashi (optional, but reccomended)
To Fry or Air-Fry:
- 1 ¼ cup canola oil for frying
- Cooking spray for air frying
To Garnish and Serve:
- 1 Persian cucumber sliced
- 1 red radish julienned
- 1 scallion thinly sliced
- ½ teaspoon shichimi togarashi optional
Instructions
- Press the tofu to remove excess water. You can do this either with a tofu press, or by wrapping the tofu in a clean kitchen towel and placing it on a wire rack suspended over a baking pan with a can or heavy object on it for 30 minutes. Freeze the pressed tofu in a container for at least 4 hours.
- Thaw the tofu while continuing to press it again to get rid of additional moisture.
- Tear the tofu into slightly larger than bite-sized pieces.
- In a mixing bowl, combine the garlic, ginger, tamari, sake, and sugar to prepare the marinade. Drizzle the tofu pieces to the marinade, and very gently move them around to ensure they are evenly coated. Cover and refrigerate for 4 hours or overnight.
- In a separate bowl, whisk the plant-based milk with rice vinegar to create a curdled mixture. Place the potato starch, and if you are using it, the togarashi, together in another bowl. Dip each piece of marinated tofu into the curdled milk mixture, allowing excess to drip off, then coat thoroughly with potato starch.
- Heat oil in a dutch oven, or wok over medium heat to 350°F (175°C). Fry the coated tofu pieces in batches until golden brown and crisp, turning occasionally for even cooking. Remove and place on a wire rack to drain excess oil.
- Alternatively, preheat an air fryer to 375°F (190°C). Arrange the coated tofu in a single layer in the air fryer basket, ensuring there is space between pieces. Cook for 10-12 minutes, shaking the basket halfway through, until crispy and golden.
- Arrange the tofu karaage on a serving plate and garnish with cucumber slices, julienned radish, and thinly sliced scallion. Sprinkle with shichimi togarashi if desired. Serve immediately.
Notes
🔥 Oil Temperature De Force:
For crispy tofu, get the oil temperature right around 350°F (175°C). Because I make vegan donuts pretty much all the time, I live and die by the side of my frying thermometer, but another good option is a countertop thermostatic fryer if you have one. If the oil’s too cool, the tofu absorbs grease; too hot, and it browns too quickly. No thermometer? Dip one piece of tofu in—bubbles mean it’s ready.
🛡️ Splatter No More:
Skip the frying pan and use a Dutch oven or thick-bottomed pot. The higher sides will contain splatters, saving you from a messy stovetop cleanup.
💪 Press to Impress:
Be patient, and allow time to press the tofu thoroughly before freezing to remove as much moisture as possible. This step creates a meatier texture when cooked. It’s worth the effort, trust me.
✨ Coat It On the Spot:
Heat your fryer or air fryer before coating tofu in starch. Coat only right before frying to keep it crisp and intact. If working in batches, coat each batch just before it hits the fryer.
Nutrition
Calories: 1123kcal | Carbohydrates: 40g | Protein: 18g | Fat: 101g | Saturated Fat: 8g | Polyunsaturated Fat: 31g | Monounsaturated Fat: 61g | Trans Fat: 0.4g | Sodium: 488mg | Potassium: 452mg | Fiber: 4g | Sugar: 6g | Vitamin A: 200IU | Vitamin C: 3mg | Calcium: 248mg | Iron: 3mg