Vegetarian Taiwanese Fried Chicken
Transform your favorite street food into a plant-based delight with this Vegetarian Taiwanese Fried Chicken recipe! Perfectly seasoned tofu cubes are marinated in a rich blend of soy sauce, mushroom-based vegetarian oyster sauce, five-spice powder, and garlic, ensuring bursts of flavor in every bite. Coated in a crispy combination of sweet potato starch and all-purpose flour, these golden nuggets are deep-fried to crunchy perfection, delivering that iconic Taiwanese fried chicken texture without any meat. Crispy Thai basil leaves elevate the dish with an aromatic and herbaceous finish, while an optional sprinkle of paprika or chili powder adds a fiery twist. Quick to prepare and irresistibly delicious, this vegan-friendly dish is ideal for sharing and recreates the authentic flavors of Taiwanese street food from the comfort of your kitchen.
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Recipe Information
Ingredients
- 400 grams firm tofu
- 3 tablespoons soy sauce
- 1 tablespoon vegetarian oyster sauce (mushroom-based)
- 3 units garlic cloves, minced
- 1 teaspoon five-spice powder
- 0.5 teaspoon white pepper
- 1 teaspoon rice vinegar
- 1 teaspoon granulated sugar
- 1 cup sweet potato starch (or cornstarch)
- 0.5 cup all-purpose flour
- 0.5 teaspoon baking powder
- 4 cups neutral oil (for frying)
- 1 cup fresh Thai basil leaves
- 0.5 teaspoon salt
- 0.25 teaspoon paprika or chili powder (optional, for spice)
Instructions
Press the tofu to remove excess water by wrapping it in a clean kitchen towel and placing a heavy object on top of it for 15 minutes. Once pressed, cut the tofu into bite-sized cubes.
In a large mixing bowl, combine the soy sauce, vegetarian oyster sauce, minced garlic, five-spice powder, white pepper, rice vinegar, and sugar. Add the tofu cubes to the marinade and gently mix to coat evenly. Let the tofu marinate for at least 20 minutes or up to 1 hour for deeper flavor.
In a separate bowl, combine the sweet potato starch, all-purpose flour, and baking powder. Mix well.
Heat the neutral oil in a large, deep pan or wok to about 350°F (175°C). Use a thermometer if available to maintain consistent frying temperature.
Dredge each marinated tofu cube in the flour mixture, ensuring a thorough, even coating. Shake off any excess flour.
Carefully add the coated tofu cubes to the hot oil in batches, ensuring not to overcrowd the pan. Fry for about 3-4 minutes until golden and crispy. Remove and drain on a plate lined with paper towels.
Once all the tofu is fried, use the same oil to fry the Thai basil leaves for 15-20 seconds until crisp. Be cautious, as the basil may splatter when added to the oil. Remove and drain on paper towels.
For serving, place the crispy tofu on a plate and sprinkle with salt and optional chili powder or paprika for a kick. Garnish with the crispy Thai basil leaves.
Serve immediately and enjoy this vegetarian take on classic Taiwanese fried chicken!
Nutrition Facts
Calories |
10020 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 966.5 g | 1239% | |
| Saturated Fat | 135.0 g | 675% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3743 mg | 163% | |
| Total Carbohydrate | 314.1 g | 114% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 12.8 g | ||
| Protein | 66.9 g | 134% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1183 mg | 91% | |
| Iron | 34.5 mg | 192% | |
| Potassium | 2103 mg | 45% | |
*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.
