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.
For the Chicken-Fried Tofu
For the Sambal Sauce
For the Vegan Basil Ranch
Method
For the Chicken-Fried Tofu
- 1
Prepare the Tofu
Press the tofu for at least 30 minutes to remove excess moisture. After pressing, cut the tofu into bite-sized cubes.
- 2
Make the Breading
In one bowl, combine all-purpose flour, cornstarch, nutritional yeast, garlic powder, onion powder, paprika, salt, and black pepper. In another bowl, pour the plant-based milk.
- 3
Coat the Tofu
Dip each tofu cube into the plant-based milk, allowing excess to drip off, then coat in the flour mixture. Ensure each piece is well covered.
- 4
Fry the Tofu
Heat vegetable oil in a large skillet over medium-high heat. Once hot, carefully add the coated tofu cubes in batches, frying until golden brown and crispy on all sides (about 3-4 minutes per side). Remove and drain on paper towels.
For the Sambal Sauce
- 5
Combine Ingredients
In a small bowl, mix together sambal oelek, soy sauce, maple syrup, rice vinegar, and sesame oil until well combined. Adjust seasoning to taste.
For the Vegan Basil Ranch
- 6
Blend the Ranch
In a blender, combine soaked cashews, fresh basil leaves, lemon juice, garlic clove, plant-based milk, and salt. Blend until smooth and creamy. Adjust consistency with more plant-based milk if needed.