Tofu is often seen as a blank canvas, taking on any flavor profile you throw its way. While it might have a reputation for being bland, the key to transforming tofu into a delicious dish lies in the preparation. One method that truly elevates tofu is boiling it in a boiling it in marinade. This process infuses the tofu with rich, deep flavors and gives it a tender, satisfying texture that can be enjoyed in various dishes.

Today, I am using it to make delicious deep fried tofu “chicken.” I hesitate calling recipes mock “meat” because I don’t want to give a false expectation of actual meat for first time triers. There are resemblances in flavor, but tofu is truly its own ingredient and has its own texture that is not close to chicken. Nonetheless, this is one of my favorite recipes I have created because it’s so good and is a perfect substitute to fried chicken, if you’re craving it!

DEEP FRIED TOFU BITES (WITH THE BEST MARINADE)

• 1 14 oz block of extra firm tofu
• 2 Edward and Sons Garden Veggie or Chicken bouillon cubes*
• 1 tsp vegan Worcestershire sauce
• 1 cup all purpose flour
• 1/2 cup cornstarch
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/2 tsp paprika
• 1/4 tsp salt
• 1/2 tsp black pepper
• 1/2 cup almond or oatmilk
• 1 tsp apple cider vinegar
• 4 cups canola or vegetable oil

Note: If outside the US, use your favorite chicken or vegetable bouillon.

Directions:

1. On medium heat, add 2 cups of water and the bouillon cubes to a small saucepan. Cook until the water is slightly boiling and the cubes have dissolved.
2. Meanwhile, break the tofu in small chunks. When the water is boiling, add them and let them cook for 30 minutes. Adjust the heat to a slight boil.
3. While the tofu is cooking, prepare the coating. In one large Tupperware container, add the flour, cornstarch, onion powder, garlic powder, smoked paprika, and salt. In another large Tupperware, add the almond or oatmilk and the apple cider vinegar. Allow the liquid mixture to sit for at least ten minutes to create vegan buttermilk.
4. When the tofu is finished, drain and let sit for at least ten minutes to cool.
5. Once cooled, add them to the flour Tupperware dish. Put on the lid and shake it until the tofu is covered. Transfer to the liquid, put on the lid, and shake. Transfer this back to the flour mixture and shake once more.
6. Heat the oil in a large pot or deep skillet on medium heat. Add a pinch of flour and if it flickers, the oil is ready. Add the tofu (they should all fit!) and allow to fry for 7-8 minutes, until golden in color.