Fried tofu forever!
After you try this vegan hot honee fried tofu, you will have blocks of tofu in your freezer ready to go at all times. So all you have to do is thaw the tofu and get ready for the greatest tofu of all time. Freezing the tofu changes the texture so it is super meaty. Marinated in vegan buttermilk and hot sauce. Dredged in a very flavorful flour mixture, then fried to golden brown perfection! Pour the hot honee (which is actually agave) over the tofu and get ready to be incredibly impressed by what tofu can do.
I LOVE to serve this hot honee fried tofu with roasted smoked paprika Brussels sprouts, and I included the recipe for those on this post for you. It is a super simple side and the Brussels sprouts can be roasted at the same time as you fry the tofu. Then you have a whole meal ready at the same time.
This tofu is amazing with all kinds of things and is the ultimate comfort food. Mashed potatoes, cheesy grits, sweet potato puree, any kind of greens. You name it, it goes well with this vegan hot honee fried tofu. This meal is definitely an indulgence, so go ahead, it’s winter, indulge yourself!
This tofu perfectly mimics fried chicken and I tried to stay as true to the classic preparation as possible. Marinated in “buttermilk,”double dredged and fried until it is so crispy and juicy. The inside of the tofu has an incredible texture. I just seriously want every person who has ever told me they hate tofu to try this tofu. I don’t think it is possible to make that statement after eating this. This tofu is pure comfort food love on a plate that I will be serving up all winter.
Vegan Hot Honee Fried Tofu
Ingredients
Fried Tofu
- 2 Blocks(15oz. each) Extra firm tofu
- 2 Cups Soy milk
- 2 teaspoons Lemon juice
- 1 Tablespoon Hot sauce, I used Franks
- 3 teaspoons Salt, divided
- 1 teaspoon Celery salt
- 1 1/2 Cups All purpose flour
- 1 teaspoon Smoked paprika
- 1/2 teaspoon Black pepper
- pinch of cayenne
- Vegetable oil for frying
Hot Honee
- 1/3 Cup Agave syrup
- 1 Tablespoon Hot sauce
Roasted Brussels Sprouts
- 1 Pound(16oz.) Brussels sprouts, halved or quartered
- 2 Tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Smoked paprika
Instructions
- The first thing you need to do is freeze the blocks of tofu. You can do this the night before you plan to make the tofu. Freeze them solid.
- Then when you are ready to make the tofu, thaw the tofu completely. Either in the microwave, or just let the tofu sit in the sink until thawed.
- Next, press the tofu. Place the blocks of tofu on some paper towels, then put something heavy on top and press for at least 15-20 minutes. Or use a tofu press.
- Now, in a large mixing bowl, whisk together the soy milk, lemon juice, hot sauce, 1 teaspoon of salt and the celery salt.
- Once the tofu has been pressed and a lot of the liquid has come out, break the blocks of tofu into irregular chunks as large or as small as you want(see picture above). Then place the chunks of tofu into the soy milk marinade you made.
- Marinate the tofu for at least 30 minutes.
- Make the hot honee, whisk together the agave and hot sauce, set aside.
- Now, if you are making the roasted brussels sprouts, preheat the oven to 375 degrees(F).
- When the tofu is almost done marinating, put the brussels sprouts on a large baking sheet, drizzle with the olive oil, then sprinkle with the salt and smoked paprika. Toss everything to completely coat the brussels sprouts, then roast in the oven for 20-30 minutes or until soft and brown.
- Once the tofu is done marinating, remove the tofu chunks from the marinade, and place on a plate or in a bowl, reserve the marinade, you will be using this to coat the tofu.
- In a separate large mixing bowl, whisk together the flour, remaining 2 teaspoons of salt, smoked paprika, black pepper and cayenne.
- Then, place a few chunks of tofu into the dry mixture at a time, coat completely, then put the tofu into the wet marinade, coat completely, then back into the dry mixture, coating completely. Repeat with all the tofu, placing the chunks on a plate.
- Now, heat about an inch of vegetable oil in a large skillet on high heat to about 350 degrees(F). There should be tiny bubbles forming, reduce heat as needed.
- Fry a few pieces of tofu at a time. Fry on each side for 3-4 minutes or until golden brown. Place the fried tofu on a paper towel and sprinkle with a little extra salt if desired. Repeat with all the tofu.
- When the tofu and brussels sprouts are done, serve with the hot honee drizzled over the top!
Nutrition
This is a-mazing ! Have made it twice, and the second time we had drained and sliced the tofu in half before freezing and tore it into smaller pieces, which was a bit easier and absolutely delicious. Thank you for such a great recipe… this one will be on heavy rotation at our house.
Question, the 1st time I make a new recipe, I follow it to the letter. I prefer Oak Milk these days and always have it on hand, would there be any notable difference if I use it instead of Soy Milk?
Oat milk should work out the same as soy! So you should be all good!
I make tofu in the oven all the time but this was my first time battering and frying it. So worth the extra steps of freezing it. I used maple syrup instead of agave and oat milk instead of soy. It turned out great and was so freaking good!
So amazing, but when I plugged in the nutrition, it came to over 300 calories including the Brussels… not 350ish. Of course every brand of ingredients varies, but I’m flagging that this nutrition information seems WAY off. My tofu alone without other ingredients was 350 per serving (half a block of tofu).
Thank you for bringing that to my attention! My recipe card automatically does the nutritional information for me. Most of the time it seems correct, but sometimes it is way off and I don’t catch it! I’ll see if I can manually update it!
SO good – can’t wait to make again!
I made your Fried Tofu recipe from your cookbook tonight and my wife and I were VERY impressed – thank you so much!!
This was delicious, but oh my I made a big oily and floury mess in my kitchen. Next time I want fried tofu, I’ll get takeout from somewhere.
Do you have any mixing bowls or such? I find that deep mixing bowls are perfect for containing messy recipes and I always use them for marinading/coating in flour mixtures. 🙂
Easy and good. I had honey on hand so I used it instead of agave. I also air fried it instead of deep frying it. It still came out crispy after lightly spritizing it with olive oil. Don’t skip the simple yet delicious sauce! To save time, I used the nuke tofu press method (microwave).
I was hoping to air fry the tofu too! What temperature and for how long did you set your air fryer to?
With this work by baking the tofu?