Entree: United States – Crispy Fried Tofu Strips

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 6 min

Additional 10 min

Total 36 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 block (14 oz (397 g)) extra-firm tofu, drained and pressed
- 1 cup (240 ml) unsweetened plant milk (soy or almond)
- 2 tbsp (30 ml) apple cider vinegar or lemon juice
- 1 cup (120 g) all-purpose flour
- 1/2 cup (60 g) cornstarch
- 1 1/2 cups (150 g) panko breadcrumbs (ensure vegan)
- 2 tsp (10 g) smoked paprika
- 1 tsp (5 g) garlic powder
- 1 tsp (5 g) onion powder
- 1 tsp (5 g) salt
- 1/2 tsp (2.5 g) black pepper
- 1 cup (240 ml) neutral oil for frying (vegetable or canola)
- Lemon wedges and vegan dipping sauce, for serving

Show original ingredient measurements

- 1 block (14 oz / 397 g) extra-firm tofu, drained and pressed
- 1 cup (240 ml) unsweetened plant milk (soy or almond)
- 2 tbsp (30 ml) apple cider vinegar or lemon juice
- 1 cup (120 g) all-purpose flour
- 1/2 cup (60 g) cornstarch
- 1 1/2 cups (150 g) panko breadcrumbs (ensure vegan)
- 2 tsp (10 g) smoked paprika
- 1 tsp (5 g) garlic powder
- 1 tsp (5 g) onion powder
- 1 tsp (5 g) salt
- 1/2 tsp (2.5 g) black pepper
- 1 cup (240 ml) neutral oil for frying (vegetable or canola)
- Lemon wedges and vegan dipping sauce, for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Step 1: Slice pressed tofu into 8–10 strips (approx. 14 oz (397 g) total). Whisk plant milk with apple cider vinegar to make vegan buttermilk; soak tofu strips for 10 minutes.
2. Step 2: Combine flour, cornstarch, smoked paprika, garlic powder, onion powder, salt, and pepper in a shallow bowl. Place panko breadcrumbs in a second shallow bowl.
3. Step 3: Heat oil in a skillet to medium-high (about 350°F / 175°C). Dredge each tofu strip in the flour mixture, then dip back in vegan buttermilk, and press into panko to coat.
4. Step 4: Fry strips in batches for 2–3 minutes per side until golden brown and crisp. Drain on paper towels and keep warm in a low oven if needed.
5. Step 5: Serve hot with lemon wedges and your favorite vegan dipping sauce.

1. Step 1: Slice pressed tofu into 8–10 strips (approx. 14 oz / 397 g total). Whisk plant milk with apple cider vinegar to make vegan buttermilk; soak tofu strips for 10 minutes.
2. Step 2: Combine flour, cornstarch, smoked paprika, garlic powder, onion powder, salt, and pepper in a shallow bowl. Place panko breadcrumbs in a second shallow bowl.
3. Step 3: Heat oil in a skillet to medium-high (about 350°F / 175°C). Dredge each tofu strip in the flour mixture, then dip back in vegan buttermilk, and press into panko to coat.
4. Step 4: Fry strips in batches for 2–3 minutes per side until golden brown and crisp. Drain on paper towels and keep warm in a low oven if needed.
5. Step 5: Serve hot with lemon wedges and your favorite vegan dipping sauce.