Vegetarian Taiwanese Fried Chicken

Satisfy your cravings for street food with this delightful Vegetarian Taiwanese Fried Chicken recipe, a plant-based twist on the iconic night market favorite! Made with crispy, golden-brown tofu cubes infused with the bold flavors of soy sauce, mushroom-based vegetarian oyster sauce, five-spice powder, and garlic, this dish delivers all the savory goodness of the original without the meat. Coated in a light, perfectly seasoned mix of sweet potato starch and flour, these bites fry up to crunchy perfection in just a few minutes. To top it all off, the fried tofu is paired with crisp Thai basil leaves for an aromatic finish. Perfect as an appetizer, snack, or main dish, this vibrant recipe offers a flavorful and satisfying vegetarian take on Taiwanese fried chicken that’s sure to impress.

Nutriscore Rating: 53/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

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.

Step 3

In a separate bowl, combine the sweet potato starch, all-purpose flour, and baking powder. Mix well.

Step 4

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.

Step 5

Dredge each marinated tofu cube in the flour mixture, ensuring a thorough, even coating. Shake off any excess flour.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Serve immediately and enjoy this vegetarian take on classic Taiwanese fried chicken!

Nutrition Facts

Serving size	(1984.6g)

Amount per serving	% Daily Value*
Calories	10019.9

Total Fat 966.5g	0%
Saturated Fat 135.0g	0%
Polyunsaturated Fat 0.1g
Cholesterol 0mg	0%
Sodium 3742.6mg	0%
Total Carbohydrate 314.1g	0%
Dietary Fiber 21.9g	0%
Total Sugars 12.8g
Protein 66.9g	0%

Vitamin D 0IU	0%
Calcium 1182.8mg	0%
Iron 34.5mg	0%
Potassium 2103.1mg	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: 85.1%

Protein: 2.6%

Carbs: 12.3%