Chik'n Fried Tofu Recipe

Press and slice tofu

Drain the extra-firm tofu and press it for at least 20 minutes to remove excess water (use a tofu press or wrap in clean towel and weight with a heavy pan). Once pressed, cut the block into 12 equal 'chik'n' pieces — about 3/4-1 inch thick strips or nuggets, depending on preference.

Marinade

In a shallow bowl whisk together soy sauce (2 Tbs), plant milk (1/2 cup) and apple cider vinegar (1 tsp), plus 1/2 tsp of the salt and 1/4 tsp black pepper. Add the tofu pieces and gently toss to coat. Let sit 10 minutes to absorb flavor.

Prepare dry mixture

In a wide shallow dish combine all-purpose flour (1 cup), cornstarch (1/4 cup), garlic powder (1 tsp), onion powder (1 tsp), smoked paprika (1 tsp), ground mustard (1/2 tsp), cayenne (1/4 tsp), remaining 1/2 tsp salt and 1/4 tsp black pepper. Mix well so the spices are evenly distributed.

Dredge

Working in batches, remove tofu from the marinade letting excess drip off. Dredge each piece thoroughly in the flour mixture, pressing the coating onto the tofu so it adheres. Place coated pieces on a wire rack and let rest 5 minutes to set the crust — this helps prevent the coating from falling off when frying.

Heat oil and fry

Pour vegetable oil into a heavy skillet or Dutch oven to a depth of about 1/2 inch (roughly 1-2 cups depending on pan). Heat over medium-high until oil reaches 350°F (175°C) or a piece of bread sizzles quickly when tested. Fry the tofu in a single layer (do not overcrowd) for 3-4 minutes per side, turning once, until golden brown and crisp. Use tongs or a slotted spatula. Adjust heat as needed to maintain 325–350°F and avoid burning.

Drain and keep warm

Transfer fried tofu to a wire rack set over a baking sheet or paper towels to drain. Keep in a warm oven (200°F / 95°C) while frying remaining batches to serve hot and crisp.

In a bowl combine mayonnaise (1/2 cup), sour cream (1/4 cup), and buttermilk or milk (2 Tbs). Stir in dried dill (1/2 tsp), dried parsley (1/2 tsp), garlic powder (1/2 tsp), onion powder (1/2 tsp), lime juice (1 tsp), minced chipotle in adobo or chipotle paste (1 tsp), salt (1/4 tsp) and black pepper (1/4 tsp). Whisk until smooth and adjust thickness with an extra teaspoon of milk if needed. Taste and add more chipotle for heat or lime for brightness. Chill at least 10 minutes for flavors to meld.

Whisk together maple syrup (3 Tbs), Dijon mustard (1.5 Tbs), apple cider vinegar (1 tsp), soy sauce (1/2 tsp) and black pepper (1/4 tsp). If the sauce is too thick, whisk in up to 1 tsp water to reach desired consistency. Adjust sweetness or tang to taste. Serve at room temperature or slightly chilled.

Arrange the fried chik'n tofu on a platter or individual plates. Serve chipotle ranch and maple-dijon sauce in small ramekins on the side. Garnish with lemon or lime wedges and chopped parsley if using. Squeeze a little citrus over the tofu just before eating for brightness.