Vegan Karaage

Crispy, golden, and completely plant-based, this Vegan Karaage transforms the beloved Japanese fried chicken dish into a deliciously satisfying tofu-based alternative. Made with extra-firm tofu marinated in a savory blend of soy sauce, rice vinegar, maple syrup, garlic, and ginger, this recipe delivers an umami-packed punch in every bite. Coated with potato starch and a hint of crumbled nori for added flavor, each piece is fried to perfection, creating a crunchy exterior while remaining tender inside. Perfect as an appetizer or main dish, this vegan karaage is ideal for anyone craving authentic Japanese flavors without the meat. Serve it hot, garnished with fresh scallions, and pair with a squeeze of lemon or vegan mayonnaise for an irresistible treat. Whether you're vegan or simply looking to try a unique twist on a classic, this recipe promises bold flavors and satisfying textures that everyone will love.

Nutriscore Rating: 61/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

Once the tofu is pressed, cut the block into bite-sized cubes, roughly 1 to 1.5 inches in size.

Step 3

In a mixing bowl, combine the soy sauce, rice vinegar, maple syrup, grated ginger, minced garlic, and sesame oil to create the marinade.

Step 4

Add the tofu cubes to the marinade, gently stirring to fully coat every piece. Marinate the tofu for 15-30 minutes, stirring occasionally.

Step 5

While the tofu is marinating, prepare the coating. In a separate bowl, mix the potato starch or cornstarch with crumbled nori.

Step 6

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.

Step 7

Remove the tofu from the marinade and roll each piece in the starch mixture, ensuring they are thoroughly coated.

Step 8

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.

Step 9

Use a slotted spoon to transfer the fried tofu onto a plate lined with paper towels to absorb excess oil.

Step 10

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

Serving size	(1134.8g)

Amount per serving	% Daily Value*
Calories	5454.9

Total Fat 546.7g	0%
Saturated Fat 42.6g	0%
Polyunsaturated Fat 5.9g
Cholesterol 0mg	0%
Sodium 2468.8mg	0%
Total Carbohydrate 120.2g	0%
Dietary Fiber 11.1g	0%
Total Sugars 16.5g
Protein 69.6g	0%

Vitamin D 0IU	0%
Calcium 2796.2mg	0%
Iron 12.5mg	0%
Potassium 1301.7mg	0%

*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.

Source of Calories

Fat: 86.6%

Protein: 4.9%

Carbs: 8.5%