Vegan Karaage
Crispy, flavorful, and completely plant-based, Vegan Karaage is a mouthwatering twist on the classic Japanese fried chicken. This recipe swaps out meat for extra-firm tofu, marinated in a savory blend of soy sauce, rice vinegar, garlic, and ginger, infused with a hint of sesame oil and maple syrup for depth. The tofu is then coated in a crunchy potato starch mixture with a touch of crumbled nori for an umami-packed finish and fried to golden perfection. Ready in under 45 minutes, Vegan Karaage is a perfect appetizer or main dish, served with chopped scallions and a side of tangy vegan mayo or lemon wedges. Whether you’re a fan of Japanese cuisine or looking for innovative vegan recipes, this quick and easy dish promises crispy, golden bites bursting with authentic flavor. Ideal keywords: vegan karaage recipe, Japanese fried tofu, plant-based appetizer, crispy vegan fried tofu, easy vegan recipes.
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Recipe Information
Ingredients
- 400 grams Extra-firm tofu
- 60 ml Soy sauce
- 15 ml Rice vinegar
- 15 ml Maple syrup
- 1 tablespoon Grated ginger
- 2 cloves Garlic, minced
- 1 teaspoon Sesame oil
- 100 grams Potato starch or cornstarch
- 500 ml Neutral oil for frying (e.g., canola, vegetable)
- 0.5 sheet Nori sheet, finely crumbled
- 2 tablespoons Scallions, chopped
Instructions
Start by pressing the tofu to remove excess water. Wrap the tofu block in a clean kitchen towel, place it on a plate, and set another plate with a weight on top. Let it sit for about 15 minutes.
Once the tofu is pressed, cut the block into bite-sized cubes, roughly 1 to 1.5 inches in size.
In a mixing bowl, combine the soy sauce, rice vinegar, maple syrup, grated ginger, minced garlic, and sesame oil to create the marinade.
Add the tofu cubes to the marinade, gently stirring to fully coat every piece. Marinate the tofu for 15-30 minutes, stirring occasionally.
While the tofu is marinating, prepare the coating. In a separate bowl, mix the potato starch or cornstarch with crumbled nori.
Heat the neutral oil in a deep pan or pot over medium-high heat until it reaches about 180°C (350°F). Alternatively, test by dipping a wooden chopstick into the oil; if bubbles form around it, the oil is ready.
Remove the tofu from the marinade and roll each piece in the starch mixture, ensuring they are thoroughly coated.
Carefully place the coated tofu cubes into the hot oil, frying in batches to avoid overcrowding. Fry each batch for 3-4 minutes or until golden brown and crisp.
Use a slotted spoon to transfer the fried tofu onto a plate lined with paper towels to absorb excess oil.
Garnish with chopped scallions before serving. Enjoy the vegan karaage hot as an appetizer or main dish, perhaps with a squeeze of lemon and a side of vegan mayonnaise for dipping.
Nutrition Facts
Calories |
5484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 546.7 g | 701% | |
| Saturated Fat | 42.6 g | 213% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2422 mg | 105% | |
| Total Carbohydrate | 127.3 g | 46% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 14.4 g | ||
| Protein | 67.3 g | 135% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1470 mg | 113% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 859 mg | 18% | |
*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.
