Enjoy vegan tofu karaage, a plant-based take on Japanese fried chicken. Gently pan-fried and seasoned with Japanese curry, frozen tofu becomes tender, juicy, and non-greasy — delicious warm or cold, perfect for bento boxes.
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🧺 A Simple Joy from My Kitchen
Tofu is such a staple in vegan cooking, yet it never stops surprising me — how just a little care can transform its texture entirely.
Once frozen, it changes; the soft layers turn airy, almost like tender chicken.
The flavors soak in deeply, and what once felt plain becomes rich and full of warmth.
This vegan karaage isn’t made to impress — it’s made to comfort, to bring a quiet joy to your table.
Even tucked into a bento, its gentle Wafu(和風) Japanese curry flavor lingers beautifully, carrying a small taste of home wherever you go.
💛 Why You’ll Love This Recipe
- Uses frozen firm tofu for a satisfying, chicken-like texture.
- Pan-fried, not deep-fried — less oily and easier to digest.
- Keeps its shape beautifully and won’t crumble.
- Naturally flavored with Japanese curry — aromatic but gentle.
- Perfect for bento, picnics, or simple home meals.
🍗 Ingredients
- Frozen firm tofu: I always keep Taishi's "Itcho Yose Momen" in the freezer. This cotton tofu is unique because when frozen, it forms countless layers of air, creating a chicken-like texture while allowing flavors to penetrate deeply. You can also use this tofu for tofu hamburgers, fried dumplings, Korean steamed dumplings, vegan feta cheese, and vegan cream cheese. I've tried other brands, but this works best for vegan tofu karaage.
- Curry powder: I used S&B Curry Powder Oriental from the red can. While it's a bit too spicy for making curry, it's perfect for adding accent flavor to dishes like curry spring rolls or this vegan tofu karaage.
- Soy sauce: I used Yamasa "Ginsen Soy Sauce"(amazon). Since saltiness varies by brand, adjust the amount to suit your soy sauce.
- Mirin: adds sweetness. If using sugar instead, add gradually and adjust to taste.
- Grated ginger: I prefer using fresh grated ginger. If you're concerned about fibers, strain and use only the juice.
- Potato starch: Coating the tofu just before frying seals the seasoning inside.
- Oil: Use any neutral-flavored oil. Rice bran oil works particularly well.
For exact amounts, please check the printable recipe card👇
🧊 How To Drain Frozen Tofu
The secret to perfect tofu karaage lies in how you prepare the frozen tofu.
Proper draining removes excess moisture while preserving the delicate layered structure—this is what keeps your karaage crispy outside, tender inside, and full of flavor.
① Thawing: Defrost the frozen tofu completely, either naturally or in the microwave at 600W for 5-7 minutes.
💡 When using the microwave, let it cool completely before handling, as warm tofu crumbles easily.
② Press and squeeze: Place the thawed tofu on a tray and press down with your palms, applying your body weight from above.
③ Discard the water: Remove the water that has been released. Repeat "press → discard water" multiple times until no more moisture comes out.
④ Final touch: Wrap in paper towels to remove any remaining surface moisture.
💡 Press gently to avoid crumbling the tofu structure.
⑤ Keep it whole: Unlike smaller preparations, keep the tofu in one piece until after it has soaked in the seasonings. This prevents premature breaking and ensures even flavor absorption.
👨🏻🍳 Three Keys to Success
If you've tried making tofu karaage before and it crumbled or turned greasy, these three tips will change everything.
❶ Thaw completely to the center
Thorough thawing is essential—incomplete thawing leads to poor texture and uneven seasoning. Take your time whether using natural thawing or the microwave, and let microwaved tofu cool completely.
❷ Press, don't squeeze
Never squeeze the tofu with your hands! Place it on a flat tray and press down with your body weight to expel moisture. This gentle method removes water while preserving the tofu's beautiful layered structure.
❸ Pan-fry instead of deep-fry
Frozen tofu contains moisture within its air layers. Deep-frying moisture-rich foods makes them greasy, so pan-frying produces lighter, less oily karaage that's easier on your stomach and lower in calories.
☝️ Instructions
The process is wonderfully straightforward: "thaw → drain → soak → coat → fry"—you can serve it in about 30 minutes✌️
- Thaw:
- Defrost the frozen tofu completely, either naturally or in the microwave at 600W for around 7 minutes.
💡 If microwaving, cool completely before handling.
- Drain:
- Place the tofu on a tray and press with your palms to expel moisture. Repeat "press → discard water" until dry.
- Finish by patting with paper towels.
💡 Press gently to maintain the structure.
- Soak:
- Mix the seasonings in a tray.
- Add the drained tofu and let it absorb the flavors.
- Flip halfway through, then gently press from above several times to ensure deep penetration.
💡 Using only ginger juice (not the pulp) gives the best results
- Tear:
- Once fully seasoned, tear the tofu into bite-sized pieces.
💡 Six pieces is ideal to prevent crumbling.
- Curry powder coating:
- Spread curry powder on another tray.
- Arrange the torn tofu and gently coat with curry powder.
💡 Tapping the tray on the table helps distribute the powder evenly.
- Starch coating:
- Apply potato starch the same way.
- Work quickly and proceed immediately to the next step.
💡 For deep-frying in plenty of oil, use more starch for complete coverage.
- Oil coating:
- Add the required amount of oil to a cold frying pan (do not heat yet).
- Place the tofu pieces in the pan one at a time, making sure each piece is fully coated with oil.
💡 Work quickly—coat each tofu piece in sequence, starting with the one just dusted with potato starch. This helps prevent the starch from absorbing moisture and sticking to the tray.
- Frying: Heat the pan over low heat and cook until golden brown on all surfaces.
💡 Add small amounts of oil as needed during cooking.
💥 Tips｜Keep It From Falling Apart
The biggest concern when making tofu karaage is keeping it intact. Here's how to ensure success.
➤Thaw completely: Ensure the tofu is thawed all the way through. Let microwave-thawed tofu cool completely before handling.
➤Press gently: Use body weight on a flat surface rather than squeezing with hands. This preserves the structure while removing moisture.
➤Tear along cracks: After soaking, tear the tofu where natural cracks appear. This follows the tofu's structure and prevents crumbling.
➤Work fast with coating: Once you start applying potato starch, work quickly to get pieces into the oiled pan. This prevents the starch from absorbing too much moisture.
🍴 Tools
- deep-dish
- cooking tray x 2
- frying pan (Yanagi Sori cast iron frying pan)
- cooking chopsticks
- paper towel
🫙 Storage
Let's eat them straight out of the pan! That's when they're at their best.
Store leftovers in a food container and refrigerate. The texture softens over time, but the well-infused flavors remain delicious even when cold—making it perfect for bento boxes.
💭FAQ
Absolutely! Heat enough oil to cover the karaage pieces to a high temperature and fry briefly until golden brown. Unlike meat karaage, you don't need to worry about cooking through—just ensure the mirin's alcohol evaporates and the potato starch cooks. Since the tofu is already seasoned and moisture-laden, fry quickly at high heat to avoid sogginess and achieve juicy results.
Firm tofu only — silken tofu will crumble.
Use tamari instead of soy sauce and a gluten-free curry powder.
If you try this recipe, please share your thoughts in the COMMENTS 🐒. Also feel free to ask any questions or leave any requests!
🍱 More Recipes for Bento
If you’re planning a bento, here are some tasty options to try:
Each is packed with protein and full of flavor, so they stay delicious even when served cold. Give them a try and enjoy a nourishing, satisfying meal!
📖 Recipe Card
Pan-Fried Vegan Tofu Karaage (Japanese Curry Flavor)
Equipment
- deep-dish
- cooking tray
- frying pan
- cooking chopsticks
- paper towel
Ingredients
- 1 block Frozen firm tofu (about 400g)
Seasoning
- 5 teaspoon Soy Sauce
- 3 teaspoon mirin
- 4 g grated ginger (Best to use only the juice)
Coating
- 1 teaspoon curry powder (S&B Curry Powder Oriental)
- 11/2 tablespoon potato starch
Pan-Frying
- 2 teaspoon oil
Instructions
- Thawing: Defrost the frozen tofu completely, either naturally or in the microwave at 600W for around 7 minutes. *If microwaving, cool completely before handling to prevent crumbling.1 block Frozen firm tofu
- Remove excess moisture: Place the tofu on a tray and press with your palms to expel moisture. Repeat "press → discard water" until dry. Pat with paper towels to remove surface moisture.*Press gently to maintain structure.
- Soak: Mix the seasonings in a tray. Add the drained tofu and let it absorb the flavors. Flip halfway, then gently press from above several times for deep penetration. *Using only ginger juice gives the best results.5 teaspoon Soy Sauce3 teaspoon mirin4 g grated ginger
- Tear: Once fully seasoned, tear into bite-sized pieces.*Six pieces is ideal to prevent crumbling.
- Coat with curry powder: Spread curry powder on another tray. Arrange the torn tofu and gently coat. *Tapping the tray helps distribute the powder evenly.1 teaspoon curry powder
- Dust with potato starch: Apply potato starch the same way. Work quickly and proceed immediately. *For deep-frying, use more starch for complete coverage.11/2 tablespoon potato starch
- Coat with oil: Add the required amount of oil to a cold frying pan (do not heat yet). Place the tofu pieces in the pan one at a time, making sure each piece is fully coated with oil.*Work quickly—coat each tofu piece in sequence, starting with the one just dusted with potato starch. This helps prevent the starch from absorbing moisture and sticking to the tray.2 teaspoon oil
- Pan-Frying: Heat the pan over low heat and cook until golden brown on all surfaces. *Add small amounts of oil as needed.
🌿 More Vegan Recipes with Frozen Tofu
Here are other recipes that use frozen firm tofu:
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💬Did you try this recipe? Let me know how it turned out in the comments— or mention #vegin_vegan_vegun or just tag us @veginveganvegun with your delicious creations!
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