An easy fried crispy tofu recipe with cornstarch that is naturally vegan and gluten-free. This vegan fried crispy tofu recipe is made with cornstarch, coconut oil, maple syrup, soy sauce, and other simple pantry ingredients. This main dish is ready in under an hour and did I forget to mention that itās super yummy!
Ingredients For Vegan Fried Crispy Tofu With Cornstarch:
- 3Ā tbspĀ Soy Sauce
- 1½ tbsp Lemon juice
- 1½ tsp Pure maple syrup
- 1-2Ā tspĀ Sriracha
- 1Ā tspĀ garlic powder
- 14Ā ozĀ Extra firm tofu
- 5-6Ā tbspĀ cornstarch
- 1Ā tbspĀ coconut oil
- 1 teaspoon sesame seeds
- 1/4 cup green onion cut in rings
How To Make Vegan Fried Crispy Tofu With Cornstarch?
- In a shallow bowl, whisk together soy sauce, lemon juice, maple syrup, sriracha, and garlic powder.
- Add the tofu, green onion, sesame seeds and toss gently to coat, arranging the tofu in a single layer in the bowl. Let marinate 15-20 minutes, flipping the tofu once.
- Transfer the tofu to a zip-top freezer bag, discarding any leftover marinade. Add cornstarch to the bag one tablespoon at a time, zipping it up and shaking around to coat the tofu entirely.
- You have enough when thereās a thin white layer of cornstarch covering the tofu.
- Heat coconut oil in a large cast-iron skillet over medium heat. Once hot, add the tofu and cook 2-3 minutes per side until golden and crispy.
Check out some of our most popular vegan recipes,
- VEGAN SOUR CREAM RECIPE COCONUT MILK
- AVOCADO BLUEBERRY QUINOA SALAD
- HEALTHY VEGAN BROWNIES
- VEGAN CHOCOLATE CHIP COOKIES
- VEGAN BISCUITS WITH COCONUT MILKĀ

Easy Crispy Tofu
An easy crispy tofu recipe that is naturally vegan and gluten-free. Made with cornstarch and other simple pantry ingredients, this main dish is ready in under an hour.
IngredientsĀ Ā
- 3 tbsp Soy Sauce
- 1½ tbsp Lemon juice
- 1½ tsp Pure maple syrup
- 1-2 tsp Sriracha
- 1 tsp garlic powder
- 14 oz Extra firm tofu
- 5-6 tbsp cornstarch
- 1 tbsp coconut oil
- 1 teaspoon sesame seeds
- 1/4 cup green onion cut in rings
InstructionsĀ
- In a shallow bowl, whisk together soy sauce, lemon juice, maple syrup, sriracha, and garlic powder.
- Add the tofu, green onion, sesame seeds and toss gently to coat, arranging the tofu in a single layer in the bowl. Let marinate 15-20 minutes, flipping the tofu once.
- Transfer the tofu to a zip-top freezer bag, discarding any leftover marinade. Add cornstarch to the bag one tablespoon at a time, zipping it up and shaking around to coat the tofu entirely.
- You have enough when thereās a thin white layer of cornstarch covering the tofu.
- Heat coconut oil in a large cast-iron skillet over medium heat. Once hot, add the tofu and cook 2-3 minutes per side until golden and crispy.
Leave a Reply