Tofu That ‘Actually’ Tastes Like Chicken
Ok, I think I found the best method to make Tofu actually taste like chicken. I’ll be referencing this post often for the method as I plan on using it on different recipes. I’m using one of the freezer methods (which I tried quite a few) but I can assure you that, although this one takes some time, it yields the most meaty tofu. The instructions are very simple and extremely easy to follow. The only challenge is the waiting time, but I’ll share a tip to be more efficient if you planning on making your tofu this way going forward. I’m using this very same method on my Vegan Chicken Yassa, as well as my Vegan Peanut Sauce. In the meantime, let’s dive into the recipe and discover how to create tofu that tastes just like chicken!
Jump to RecipeIngredients and Their Purpose:
- Extra Firm Tofu: Tofu serves as the base for this recipe, providing a versatile and protein-rich alternative to chicken. Its neutral flavor and sponge-like texture make it perfect for absorbing the flavors of the marinade.
- Lemon Juice: Lemon juice adds a dash of acidity to the marinade, enhancing the overall flavor profile of the tofu and mimicking the tanginess found in chicken dishes.
- Dark Soy Sauce and Coconut Aminos: These umami-rich sauces provide depth of flavor and a savory taste that is characteristic of chicken. They also help to tenderize the tofu and add complexity to the marinade.
- Liquid Smoke: Liquid smoke infuses the tofu with a smoky aroma and flavor, replicating the taste of grilled or barbecued chicken. It adds a delicious depth of flavor that is essential for achieving an authentic chicken-like taste.
- Olive Oil: Olive oil contributes richness and helps to evenly coat the tofu, ensuring that it stays moist and flavorful during cooking. It also aids in achieving a golden and crispy exterior when baked or fried.
- Smoked Paprika, Onion Powder, Brown Sugar, and Red Pepper Flakes: These seasonings work together to create a robust and flavorful marinade for the tofu. Smoked paprika adds a smoky undertone, while onion powder and brown sugar provide sweetness and depth of flavor. Red pepper flakes add a hint of heat for added complexity.
- Cornstarch: Cornstarch helps to create a crispy coating on the tofu when baked or fried, replicating the texture of fried chicken. It also helps to bind the marinade to the tofu, ensuring that the flavors are fully absorbed.
The Method for a Meaty Tofu: Dehydrate, Freeze and Re-dehydrate
Dehydrating, freezing, and re-dehydrating tofu may seem like an extra step, but it’s key to transforming its texture and creating a meatier consistency that resembles chicken. Here’s why each step is important:
- Dehydrating: Tofu naturally contains a lot of moisture, which can prevent it from absorbing marinades and developing a firmer texture when cooked. By dehydrating the tofu, excess moisture is removed, allowing it to better absorb the flavors of the marinade and develop a denser texture.
- Freezing: Freezing tofu changes its cellular structure, causing the water inside to expand and create small ice crystals. As the tofu thaws, these ice crystals break down the tofu’s protein structure, giving it a more porous and sponge-like texture. This texture is ideal for absorbing marinades and creating a meatier consistency.
- Re-dehydrating: After freezing and thawing, the tofu will release even more moisture. Re-dehydrating the tofu helps to remove this excess moisture, further improving its ability to absorb flavors and develop a firmer texture when cooked.
Overall, these steps work together to enhance the tofu’s texture and flavor, resulting in a final product that closely resembles the taste and consistency of chicken.
Instructions to Make Tofu Actually Taste like chicken:
Prepare the Tofu:
Start by pressing the tofu to remove excess moisture. The firmer the tofu the meatier. I have tried this recipe with both extra firm tofu and super firm tofu. Place the tofu in a dish, cover the tofu with a kitchen towel or paper towel and place a heavy dish/object on top to press the tofu. This takes approximately 30 minutes to dehydrate the tofu. Alternatively you can use a tofu presser to extract the water, which should take between 15 to 20 minutes.
Place the block of tofu in the freezer and let it freeze for at least 4 hours or overnight. Alternatively, you can break the tofu roughly into chunks and place the pieces in a container and freeze for 2 to 3 hours until completely frozen. Then let the tofu thaw under a bowl of hot water for about an hour or at room temperature for a few hours.
Presse the tofu again to remove the water from the freezing process. Using a kitchen towel, squeeze the tofu to remove any remaining water and it’s ready for seasoning.
Season and Bake the Tofu in a Smoky Marinade:
In a mixing bowl, add the lemon juice, soy sauce, coconut aminos, liquid smoke, olive oil, smoked paprika, onion powder, salt, red pepper flakes and brown sugar. Whisk everything to get a homogenous mixture.
Break the tofu roughly into pieces. Add the tofu pieces to the marinade. Take the time to thoroughly mix in the tofu with the marinade so that every piece is well coated with the mixture.
Cover the marinated tofu in cornstarch to create a crispy exterior when cooked and mix some more.
Arrange the tofu pieces on a baking sheet lined with parchment, leaving space between each piece. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the tofu is firm and slightly golden.
Serve the tofu hot and enjoy it as a main dish or in sandwiches, wraps, salads, or any other way you desire!
Tips for Cutting Down the Waiting Time
If you plan on following this method going forward:
- Buy your tofu in bulk
- Press all of the tofu to dehydrate them
- Break them down or slice them into desired shape
- Place the tofu pieces in a zip lock bag and freeze them all.
The goal is that when it’s time to make the tofu, all you need is to thaw and season it like you would for regular meat. Hope these tips help!
Watch the Detailed Recipe:
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Tofu That ‘Actually’ Tastes Like Chicken
Ingredients
- 1 block Extra firm tofu
- 2 Tbsp Lemon Juice
- 2 Tbsp Dark Soy Sauce
- 2 Tbsp Coconut Aminos
- 1 Tbsp Liquid smoke
- 2 Tbsp Olive Oil
- 3 Tbsp Smoke Paprika
- 1 Tbsp Onion Powder
- 1 Tsp Brown Sugar or brown Erythritol
- 1 Tsp Red Pepper Flakes
- ¼ Cup Corn Starch
- 1 tsp Meat Seasoning
- Salt to taste
Instructions
- Place the tofu in a dish, cover the tofu with a kitchen towel or paper towel and place a heavy dish/object on top to press the tofu. This takes approximately 30 minutes to dehydrate the tofu. Alternatively you can use a tofu presser to extract the water, which should take between 15 to 20 minutes.
- Place the block of tofu in the freezer and let it freeze for at least 4 hours or overnight. Alternatively, you can break the tofu roughly into chunks and place the pieces in a container and freeze for 2 to 3 hours until completely frozen.
- Let the tofu thaw at room temperature for about 4 hours or under a bowl of hot water for about an hour.
- Using a kitchen towel, squeeze the tofu to remove any excess water and it's ready for seasoning.
- In a mixing bowl, add the lemon juice, soy sauce, coconut aminos, liquid smoke, olive oil, smoked paprika, onion powder, salt, meat seasoning, red pepper flakes and brown sugar. Whisk everything to get a homogenous mixture.
- Add the tofu pieces to the marinade. Take the time to thoroughly mix in the tofu with the marinade so that every piece is well coated with the mixture.
- Cover the marinated tofu in cornstarch to create a crispy exterior when cooked and mix some more.
- Arrange the tofu pieces on a baking sheet lined with parchment, leaving space between each piece. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the tofu is firm and slightly golden.
- Serve the tofu hot and enjoy it as a main dish or in sandwiches, wraps, salads, or any other way you desire!
