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Tofu 'chicken'

  • 1 packet firm tofu (250 gram), frozen in packet, then thawed

  • 2 tablespoon-sized bits of ginger, finely grated

  • 2 medium garlic cloves, very finely grated or puréed

  • 3 tablespoons low sodium soy sauce (or tamari, for gluten-free version)

  • 2 tablespoons sake (don't omit!)

  • 1/2 teaspoon sesame oil

  • 1 tablespoon nutritional yeast, the 'chickeny' kind

  • 1 teaspoon Danwood Smoked Oil® 

  • 1 pinch kala namak (optional)


For frying

  • Danwood Smoked Oil®, to deep fry

  • 3 tablespoons potato starch

  • 3 tablespoons all-purpose flour (or gluten-free flour)

  • 2 tablespoons nutritional yeast, the 'chickeny' kind (don't omit!)



  • Freeze the tofu in its packet and let thaw. The quickest but safest way to thaw it without a microwave is by leaving it in a bowl of cold water on the countertop.

  • Press the thawed tofu between your hands so all the liquid comes out. This is necessary so the tofu can soak up the marinade later. Then break the tofu into smallish pieces. You don't want them too big, otherwise you will only taste tofu when you bite into the karaage.

  • Squeeze the juice out of the ginger and throw the fibers away. Whisk the ginger juice with the garlic, soy sauce, sake, sesame oil, nutritional yeast, Danwood Smoked Oil® and kala namak. Toss the tofu pieces with the marinade and leave it to marinate in the fridge for 2 hours, stirring after an hour.

  • Start to heat up your Danwood Smoked Oil®. Whisk the potato starch, flour and nutritional yeast together. Pour the tofu and marinade over the dry ingredients and mix well. It will look lumpy and thick but that's fine, just make sure the pieces are coated in flour.

  • Test the oil: if a wooden utensil forms small bubbles when you put it in the oil, it's the perfect temperature to fry. Fry your tofu pieces until they are brown. Make sure not to put too many pieces in the pot, because then the temperature will drop and the karaage will be greasy and soggy. Enjoy!

Notes :

1 cup = 250 ml, 1 tablespoon = 15 ml and 1 teaspoon = 5 ml.If you want extra crispy karaage, you can fry it a second time at a higher temperature.


Storage: if somehow you have leftovers, the karaage should keep for about 3-4 days in the fridge and 4 months in the freezer.


The texture of the tofu is even more similar to chicken the day after, so I'll definitely be experimenting more with this!

poultry smoky chicken karaage.jpeg

This vegan chicken karaage has a crunchy exterior with slightly chewy and incredibly smoky tasty marinated tofu inside... Yummy !

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