Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Tofu "Chicken"
Optional Garnish & Serving
Method
Tofu "Chicken"
- 1
Press and prepare tofu
Drain the extra-firm tofu and press it for 20–30 minutes to remove excess water. Use a tofu press or wrap the block in a clean towel and place a heavy pan or cans on top. After pressing, cut the tofu into 1/2-inch thick slices or bite-size strips to resemble chicken pieces.
- 2
Make marinade
In a bowl whisk together soy sauce, rice vinegar, maple syrup, water, garlic powder, onion powder, smoked paprika, white pepper, and salt until combined. Reserve 2 tablespoons of this mixture in a small separate bowl for finishing (optional).
- 3
Marinate tofu
Place the cut tofu pieces in a shallow dish or zip-top bag and pour the remaining marinade over them. Gently toss to coat all pieces. Marinate at room temperature for 15–20 minutes, or refrigerate for up to 2 hours for more flavor.
- 4
Coat with cornstarch
Place the cornstarch in a shallow bowl or plate. Remove tofu from marinade, letting excess liquid drip off, then toss pieces in cornstarch to evenly coat. Shake off excess cornstarch and arrange pieces on a plate while heating the pan.
- 5
Pan-fry tofu
Heat 2 tablespoons oil in a large nonstick or stainless-steel skillet over medium-high heat until shimmering. Add tofu pieces in a single layer without crowding (work in batches if needed). Fry 3–4 minutes per side, turning gently, until a deep golden-brown crust forms on most sides (about 8–10 minutes total per batch). Adjust heat if the crust browns too quickly.
- 6
Finish with reserved marinade
Reduce heat to medium-low. Pour the reserved 2 tablespoons marinade into the pan and add the optional 1 tablespoon vegan butter or additional oil. Toss or spoon the sauce over the tofu for 30–60 seconds to glaze and heat through. The cornstarch crust will hold the glaze while offering a slightly sticky finish.
- 7
Rest and serve
Transfer tofu "chicken" to a serving dish and let rest 2–3 minutes. Garnish with chopped parsley or green onions and serve with lemon wedges and hot sauce on the side.