Chicken-Fried Tofu Receipe By Lee Gregory

To learn more about this recipe, read the related story, "Fear of Frying".

Recipe adapted from Lee Gregory, The Roosevelt, Richmond, VA

"Chicken-Fried" Tofu
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There is no poultry in chef Lee Gregory's chicken-fried tofu--and it's downright delicious.
Prep Time
Cook Time
Total time: 2 hours, 8 minutes
  • 1 cup buttermilk
  • ¼ cup hot sauce (such as Sriracha)
  • 1 pound firm tofu (preferably Twin Oaks), sliced crosswise into 4 equal pieces
  • ½ cup peanut oil
  • ½ cup rice flour 
  • ½ cup cornmeal
  • ½ cup bread flour
  • Salt and freshly ground black pepper
  • Honey mustard for serving
  1. In a medium bowl, combine the buttermilk and hot sauce. Add the tofu, turn to coat, and marinate in the refrigerator for at least 2 hours or overnight.
  2. In a medium nonstick skillet set over medium-high heat, add the peanut oil and heat until shimmering, about 2 minutes.
  3. Meanwhile, in a large bowl, whisk together the rice flour, cornmeal and bread flour. Carefully remove the tofu slices from the marinade and dredge each slice through the flour mixture, evenly coating all sides. Place the tofu slices in the oil and brown until they are golden and crisp on all sides, 7 to 8 minutes total. Use a slotted spatula to remove the tofu from the oil, and transfer to a paper-towel-lined plate. Season with salt and pepper and serve with honey mustard. Calories per Serving: 315; Sodium: 380mg; Total Carbohydrate: 19g; Fiber: 3g; Fat: 19g
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