Vegan Japanese Chicken Karaage

Crispy and chewy vegan Japanese chicken Karaage recipe made with tofu soy meat.

Course Main Course

Cuisine Japanese

Servings 3

Author Author Matcha and Tofu

600 g (21 oz) plain firm tofu For making soy meat. You need freeze it the day before.
3 tbsp soy sauce
2 tbsp maple syrup
2 tsp minced garlic
2 tsp minced ginger
2 tbsp unsweetened peanut butter
8 tbsp (1/2 cup / 48 g) almond flour / powder

Freeze the firm tofu in its packaging for at least overnight. If you speed up the process of thawing and squeezing tofu, cut into 5 cm / 2 inch squares. And place them in a container or storage plastic bag.
Thaw the tofu by soaking in the water until soft. If you want to thaw quickly, remove the tofu from the package, and put in a microwave or boil until soft.
Drain the water and pinch off handful tofu. Then tightly squeeze the tofu with your hands to remove any water. Repeat the process. If you heated up the tofu in the microwave, inside of the tofu is extremely hot, so be careful to squeeze.

Stir together the soy-meat, soy sauce, maple syrup, garlic and ginger in a bow or a food storage bag. Then refrigerate it for at least 10 minutes.
Add the peanut butter and almond flour and mix until well blended. If it's too soggy add a little more almond flour.
Shape the mixture into bite-size pieces.
Place the cornstarch in a separate bowl and add the Karaage one by one, then coat evenly.
Pour 1-2 cm ( 1/2 - 1 inch) of the vegetable oil in a large frying pan or skillet over a high heat. Heat until the oil reaches 170 C (340 F).
When the oil ready, cook the Karaage until golden brown and crisp, flipping occasionally.
Transfer the chicken onto a paper towel-lined plate.