Vegan Chicken Karaage
Discover the ultimate plant-based twist on a Japanese classic with this Vegan Chicken Karaage recipe! Made from firm tofu and infused with a flavorful marinade of soy sauce, mirin, ginger, garlic, and sesame oil, this dish perfectly mimics the umami-packed taste and crispy texture of traditional chicken karaage. A touch of crushed nori adds a subtle ocean-like flavor, while a cornstarch-and-flour coating ensures an irresistibly crunchy bite when deep-fried to golden perfection. Ready in under 40 minutes, this vegan version is perfect as a savory appetizer or snack, and it pairs beautifully with a squeeze of fresh lemon. Impress your friends and family with this deliciously creative, cruelty-free alternative to a popular Japanese street food!
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Recipe Information
Ingredients
- 400 grams firm tofu
- 3 tablespoons soy sauce
- 2 tablespoons mirin
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 nori sheets
- 1 cup cornstarch
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 cups vegetable oil
Instructions
First, drain and press the tofu to remove excess moisture. Cut the tofu into bite-sized cubes.
In a large mixing bowl, combine soy sauce, mirin, ginger paste, garlic paste, rice vinegar, and sesame oil to create a marinade.
Crush the nori sheet into small flakes and add to the marinade. This will give a subtle ocean-like flavor that mimics the umami taste of chicken.
Add the tofu cubes to the marinade, making sure each piece is well-coated. Let it marinate for at least 15 minutes, or longer for more flavor.
In another bowl, combine cornstarch, all-purpose flour, baking powder, salt, and ground black pepper.
Dredge each marinated tofu piece in the flour mixture, ensuring a generous coating that will contribute to the crispy texture.
Heat the vegetable oil in a deep frying pan over medium-high heat. To check if the oil is ready, drop a small piece of batter into the oil; if it sizzles and rises, the oil is ready.
Fry the tofu pieces in batches, avoiding overcrowding the pan. Fry each batch for about 3 to 4 minutes or until golden brown and crispy.
Using a slotted spoon, remove the fried tofu and drain on a plate lined with paper towels to remove excess oil.
Serve the vegan chicken karaage immediately, garnished with lemon wedges or fresh parsley, and enjoy as a satisfying appetizer or snack.
Nutrition Facts
Calories |
5413 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 466.1 g | 598% | |
| Saturated Fat | 66.8 g | 334% | |
| Polyunsaturated Fat | 274.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3604 mg | 157% | |
| Total Carbohydrate | 260.2 g | 95% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 9.2 g | ||
| Protein | 84.4 g | 169% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2807 mg | 216% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 1390 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
