Go Back
vegan japanese fried chicken karaage with wafu curry flavor

Pan-Fried Vegan Tofu Karaage (Japanese Curry Flavor)

by Vegin Vegan Vegun!
This simple vegan tofu karaage is a gentle twist on Japanese fried chicken — tender, full of flavor, and beautifully light.
Made with frozen firm tofu and a touch of Japanese curry seasoning, it holds its shape, doesn’t soak up oil, and stays delicious even when cold — perfect for a bento or a peaceful home meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course main
Cuisine Japanese
Servings 2 people

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 Sauce, 3 teaspoon mirin, 4 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.
Keyword firm tofu, frozen tofu, wafu