Making CHICKEN from TOFU - The Best VEGAN FRIED CHICKEN Recipe!!

You all wanted me to try it, Mary's Test Kitchen Vegan Fried Chicken! I tried her method for making the flaky tofu chicken and tried to take it a step farther by introducing some different ingredients! So here it is, The BEST Vegan Fried Chicken from TOFU!
Mary's TEST Kitchen Video - • THE BEST VEGAN FRIED C...
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The goal of SauceStache is to continue trying something new, something new to me and something different.
I find inspirations from you the SauceSquad and my constant hunt of social media to see what food is being made around the globe and how can I try to make it. Lets try to make some food and have fun!!

[@marystestkitchen]

Hey KZbin just recommended your video to me! Thanks for giving the method a try. I'm about to watch your homemade just egg video next. 😊

[@1auntievenom]

His homemade egg video was cool. I would love to see what you can do with it Mary!

[@rn2787]

You are famous Mary!

[@arowberry]

Thanks Mary. I'm absolutely loving this vegan meat substitute thing happening around YT

[@kinderearthuk]

You should both collaborate and make a joint video x

[@jonothandoeser]

Mary is the BEST!

[@milesf8667]

just so everyone knows, chinese groceries actually sell tofu that had already been frozen and defrosted twice. They're called 'frozen tofu' or otherwise, 冻豆腐

[@ARMANDMCGEE]

Thanks for that info!

[@yeebba_2160]

Thanks, my mother bought it and have a fail attempt cooking it lat month.

[@milesf8667]

Yeebba _ well, can’t really blame me for that can you?

[@yeebba_2160]

@@milesf8667 hey bud I ain't not blaming on ya lol I was just feeling sad over my mom not being able to cook it properly. Of course, I appreciate ur helpfulness in offering such useful info. Anyways happy lunar new year.

[@milesf8667]

Yeebba _ Soz. Didn’t understand correctly. Happy lunar new year and stay away from the virus 😇

[@ZiraAngel]

I have a question. Why don't you freeze the tofu once, put it in the broth (without fat and tapioca), then freeze it again? You can then have it soak in more broth later on, this time with the fat and starch.

[@SauceStache]

That's def a good idea!! I would try it!

[@alliekingsley7919]

When I've made Mary's, what I do is take out the tofu before freezing, drain it thoroughly, press it very gently, then put in the broth, and freeze it that way two to three times. When you take it out, it breaks into perfect chunks for eating, and they look very much like chicken tenders or the like.

[@chanceDdog2009]

Chick-yum. Recipes!

[@robinsss]

someone below said that medium tofu is sold at Saigon Market...……………………………………………..1232 E Colonial Dr...………………………………………..Colonialtown South...………………………………………………[phone]………………………………………maybe you should get the medium and try it again

[@Alysscka]

Binge watching your videos, and I can’t fathom how you haven’t blown up yet! You’re so funny and you have such great advice for the recipes!!!

[@eatlettuce]

Weird her recipe had medium? Medium tofu is usually used for deserts, vegan ricotta and scramble. Firm, especially extra firm, is best for "crispy" faux meats.

[@ThisIsYourOnlyWarning]

eatlettuce same thing I was just thinking 🤔

[@marystestkitchen]

Medium changes texture and gives you the flaky layers like chicken when frozen.

[@highimjen3131]

You’re talking about silken tofu, not medium tofu.

[@selma9800]

But it was medium firm wasnt it?... :/

[@mackjackk20]

Is this dude vegan or just really open minded and very talented?!

[@briansegarra9312]

The second one I'm pretty sure he has said he was before but not anymore

[@soundninja99]

He said he's pescaterian once, but he could've turned vegan since

[@AssTelescope]

His whole channel revolves around ingredients not made from animals or animal products. Call it what you will :)

[@hatboykutt]

I was wondering the same. Either he's cool af for doing all this extra points if he isn't tho

[@rhinestonecowboy9967]

Vince P he knows the taste of all the non vegan things he’s replicating lol. he’s also been seen using non vegan ingredients before too. I think he probably is mostly vegan but he’ll eat non vegan things whenever he’s comparing alternatives he’s trying to make

[@kamen899]

Tip to help minimize an minor oil or other minor burns like from touching a hot oven rack or pan handle. Quickly separate an egg and apply or dip the burnt area of skin in only the egg whites. Let it air dry and repeat. Leave on for as long as it will stay, at least 5-10 minutes. The collagen in the whites will help the pain and aid in healing the skin. I used this technique many, many times and get instant pain relief, and often no burn mark if you do it quickly enough. Love your recipes and vids!

[@ethantrannguyen9173]

Everyone that doesnt listen to him as he spends a full 10 seconds telling people: hEy tHAtS ReAL cHicKen brOtH!

[@SauceStache]

hahahahah

[@bhumikapravin7450]

"throw it into the freezer" *throws it into the freezer*

[@bib485]

I know you're not doing her recipe exactly but thanks anyway for trying this! I've had my eyes on her recipe for a while but I've been too lazy to make it myself. Cheers.

[@SauceStache]

Cheers!! Thank you

[@brettlopresti]

You have to make McNuggets with oyster mushrooms 🍄! It’s just a natural progression in your journey.

[@SauceStache]

Love this idea!!

[@thegoodone4113]

Although that I'm not a vegan, I really enjoy watching this "vegan recipes" series 😅❤️

[@maloriegrubbs4656]

You should go vegan!

[@Jennifer-sw7sm]

Why aren’t you at least plant based?

[@Garaimedrano]

@@Jennifer-sw7sm that means vegan bro

[@gonget]

Plant based is dietary while vegan is ethical/empathy based lifestyle. Many people support a cruelty based lifestyle due to the wonderfully advertised BS the world has been built on. Australia estimates one billion animal lives lost in the recent bush fires. Volunteers were sickened by the sight off dead animals that died trying to flee the fires and many have needed psychological help with this. At least these animals had somewhat of a chance to escape unlike the trillions of animals bread to die. I guess not many of them thought about what an animal went through so they could have a burger or steak for dinner. Its almost odd that people are happy to consume the murdered flesh of an animal and make threatening comments to those that choose not to but, fear of change creates irrational behaviour.The argument of meat protein verses vegetable protein will continue for a long time and really time has already proven what an animal based diet will do to the human body. ✌️

[@Garaimedrano]

@@gonget Such an enlightening reply. I am taking baby steps towards the plant based diet, I hope I get there soon. Have a nice day.

[@KonnichiwaMiyaki]

How much tapioca starch do you put in and what do you recommend for an egg replacer?

[@alyssah9192]

I love watching him passively (somewhat aggressive) explain that his “chicken” broth wasn’t actually chicken 😂😂

[@iis.1989]

I love these vegan videos. Thank you.

[@SauceStache]

Thank you!!!

[@Concreteowl]

I wonder what freezing it in the broth would do. If the broth ice would make new veins of flavour.

[@michaelevans5616]

We use JUST Egg for our egg replacer rather than "flax-egg" in most of our recipes. It works really well and doesn't add the "flax taste".

[@AlexanderRay92]

Yeah, medium-firm gives a totally different texture - I'm surprised you can't find it, in what I assume is a pretty big city? I live in a ~200k non-coastal city and there's several places, pretty cheap too, where I can find it. And of course the asian markets have it.

[@AnaisStarshine]

I can only find medium tofu in asian grocery stores. Her recipe is one of favorites.

[@missinglink_eth]

I get medium firm at Asian grocery stores and fresh thyme market.

[@SauceStache]

My local asian market only had firm, extra firm and lots of different levels of silken

[@KatheeDemontforte]

Infuse the vacuum sealed flavor then cut in half? Try reversing these operations to increase the flavor.

[@SauceStache]

Ohhh so true!!! I bet that would have really worked!

[@lukebowers4771]

I was wondering what yours happen if you forked holes in the tofu to marinade better

[@mynameisana09]

I found medium firm tofu in an Asian grocery store from a Korean brand. So maybe you have an Korean grocery store in Orlando and could check out if they have medium firm tofu.

[@BeingReal1]

I think your vegan recipes are great, but Mary’s Kitchen actually nailed this as theirs had more layers of texture.

[@kylepatillo5071]

I like how he actually threw it in the freezer

[@Sully365]

i love the frozen/thawesd tofu technique...is' so freaking good. It's the only thing that satisfies my wing cravings

[@feivelclark98]

Can you cut the tofu thinner? Try cooking it more like cutlets since it doesn't have bones anyway. We all know the skin and coating is the best part. By making thinner pieces you will get a better crspy fried breading to "meat" ratio. Just my two cents as someone who regularly cooks Jewish chicken shnitzel in the style of Southern Fried Chicken.

[@SauceStache]

That’s a great idea! It would probably come out better if it was cut or even torn thinner

[@feivelclark98]

@@SauceStache BTW, I just want to express my thanks for this channel. Although I eat meat, since I keep kosher I am really interested in all your substitution type recipes as it opens the door to foods mimicking bacon/ham/pork as well as making dishes which have both "meat" and dairy. Kudos. Keep on rockin.

[@CarnivoreIntelligence]

Awesome episode 😊👍I like your creativity 😊

[@SauceStache]

Thanks Anders!!!!!

[@CarnivoreIntelligence]

Sauce Stache welcome 😊👍

[@rawmichigan3233]

Very talented chef and filmer/editor. So glad I stumbled upon these videos!

[@SauceStache]

Wow! thank you! I really appreciate that!

[@oasismike2]

thanks for the double-freezing tip! you'll get a much crispier crust if you go 50-50 cornstarch and flour

[@emmasgoodies]

Bacon anddddd....chicken master!! 🔥🔥🔥

[@SauceStache]

HAHAHA YESSS!!!!!

[@snekytrekyboi]

You could layer bean curd skin then fry it

[@jimmypchacko]

this would make a killer sandwich!

[@pandat1070]

Nobody: SauceStache: *chick*_UN_

[@jameshoot54]

Yo brotha! I've been on a binge watch of your videos today and you're a rockstar! One thing though: you gotta use different songs man 😆If you're just watching one video it's fine, but when you watch multiple in a row, it just makes them all blend together.

[@AABTBS]

Awesome 😊 I love Mary and you and this vegan series! I absolutely love tofu so I will give this posh version a go - thanks for the tip on double freezing - I freeze once, but see the logic to twice now! My tip - next time try to make thinner slices of tofu - this way it'll resemble Schnitzel a bit more, with the fried taste of the coating and a less prominent tofu you'll get mostly the protein texture.

[@Rocketblaster2008]

So weird, I live in a small town ~30k and we have so many types of tofu - can’t wait to try this...

[@jackers3491]

Definitely need to try the med/firm or medium tofu. I’ve made it with firm before too and is completely not the same, totally different texture. When you find the right tofu, please try this again, it is incredible! :)

[@rileymaxm]

Haven’t even watched it yet but I know it’s going to be good

[@SauceStache]

hahaha Awesome!! thank you

[@rileymaxm]

Sauce Stache yeah it’s a good video thank you for replying man

[@your.highness1110]

I’m not a vegan but you make me want to try this

[@miaknutson7534]

Thank you so so much for doing all of these vegan recipes!! It’s so nice to see, I’m excited to try this!!

[@SauceStache]

Thank you so much for watching!

[@ZiraAngel]

I have a question. Why don't you freeze the tofu once, put it in the broth (without fat and tapioca), then freeze it again? You can then have it soak in more broth later on, this time with the fat and starch.

[@mythic_snake]

I WASN'T READY FOR HOW GOOD THIS WAS. I was fully prepared for this to just taste like fried tofu (which I love by the way, and would not have been disappointed). But no joke, this tastes EXACTLY like chicken nuggies. Holy cow. Okay, to be fair, it was more tender than real chicken, so that kind of gave it away, but the taste was phenomenal. I wonder if putting the tofu pieces in a dehydrator for a while after soaking it in the broth might give it a firmer bite? Anyway, I'm putting this in my permanent rotation. This was GOOOOOOOD. (I do not have a vaccuum sealer so I just soaked them in a bowl, and that worked just fine.)

[@phelyx2]

Thanks for the video, how much Tapioca Starch do you recommend you never state the amount. Looks like a couple of teaspoons.

[@szarbaba]

Everything explained well, but we went past egg replacement real fast. Which egg replacement is it. We dont get these in India, so what can it be made with at home. Thanks.

[@marcellewarner5493]

Mary is awesome !!

[@Gabehleg]

im not a vegan/vegetarian but this still looks good

[@SauceStache]

Thanks!!! Yeah they are pretty tasty!! Its surprising how well the end product comes out

[@pickledjellybean5016]

You make me happy

[@tinai6472]

Soft tofu will give you the flakes. I followed Mary's recipe, and I thought I was doing something wrong--the tofu had a spongey texture and it held up great, but that "chicken" flake wasn't there. Soft tofu was the answer.

[@TattooedHippievegan]

I absolutely love fried tofu My only complaint would be is that it is too square. I would love to if you put it in different shapes to make it more "realistic"

[@julesmartin6972]

Me: oh lets try to make vegan fried chicken tonights shouldnt be hard Recipe: throw in freezer, out freezer, in, out. 2 days later Me: meh we'll order tonight it's ok

[@madcommodore]

Exactly, there is only firm or super firm TOFU in the London supermarkets!! Freshly picked oregano leaves (from a living plant!) steeped in hot water makes a great all natural chicken flavour broth, add dry roasted onion outer skins to the water for 'roast chicken breast' type flavour.

[@VeggiePals]

Yum! I love your videos!

[@anitak8056]

Fabulous!!🌱💚

[@carnalcarnage4637]

Hey Sauce Stache, I've been watching your channel for a while now and I just wanted to say, the efforts you take to make all of your content and videos great really show. Your presentation is wonderfully conducted and you hit this feel that's like at the same time a little homey, slice of life kitchen corner and yet also a professional cooking environment. Your delivery is so personable and you're always so positive and full of heart. Last but not least you always pay such respect to the recipes and your peers, and it shows along with your love for cooking through the food you make. You will well go on to be one of the biggest cooking channels on KZbin, I guarantee it. Stay awesome friend, much love.

[@mommacheapskate1497]

Love Mary’s recipe!! Make it at least twice a month!

[@catherinetodd5163]

I learned about freezing tofu years ago from a Seventh Day Adventist. I don't like the texture f tofu so it helped with that. It gives it a more breadlike consistency, as oppose to the soft eraser one. It help absorb the flavours further into the tofu. Plus I get my tofu from an Asian market in a big bucket that would cost about the same as the one of he bought here so I have to freeze some of it at least. After freezing I don't even use a press. Since it is more stable I just carefully squeeze it in my hands. Almost like with a sponge. I have to be careful though because I have squeezed out too much water before that way and made it dry. But I kinda liked that too. Hehe. Great video, thanks

[@FoxySpud]

This reminds me of a letter I got from Mr. T back in 1982. I'll never forget how it started: To Fu,

[@SauceStache]

BWHAHAHAA Thanks Fap for always being here man! hahah

[@aro4457]

....did you go to an asain market.....cuz we Asians kinda invented tofu......medium firm tofu is easy to find in asain markets, seriously go there

[@hotaruishere2133]

Unfortunately here in America, if you don't live on the coasts, there's very little access to asian markets. And just because asians invented tofu, doesn't mean people of other ethnicities can't make it too! 😂

[@VividPagan]

Sir, this journey has been a trip and my flexitarian diet thanks you. Today, I'm going to go on a hunt today for grapefruit, seitan, and med-firm tofu...! Question: if you had to drop one of the prep steps for the tofu, which would you say is the least necessary?

[@zezty4295]

I'm a vegan chef and can attest that you don't need a to press it that long and can just use a towel and something heavy but not to heavy to squash it.and freezing it twice is nice but once is good enough unless you have the time.

[@808chadda]

I'm going vegan one of these days because my family is prone to cancer but yet they don't wanna listen to me? Like I'm lying? I wish I grew up knowing better

[@808chadda]

@@wh0586 thanks for the insight

[@kw6248]

Great vid! I've tried Mary's recipe a few times with medium, med firm and firm tofu and it really does need to be medium firm to get the awesome layered texture, although I've had minor success with medium. The taste has been great each time, and they make a great sandwich.

[@evanlinsey]

maitake mushrooms cooked wicked healthy style!

[@SauceStache]

Love that idea!

[@b.freeman2118]

I JUST SAW these in the store, the resemblance to I oyster mushrooms was amazing.

[@AmolLusk]

Add some oil and salt and everything tastes like what people like in meat, no philosophy. I love how so many vegans avoid those things and try to win meat eaters over.

[@matthewg4882]

idk if this has been asked a million times but do you think while vacuum might infuse the broth better, would it also not destory the texturing the freezing process provided? or would that remain?

[@Maestro3801]

did you use Mr. EASY VEGAN technique?

[@AliceBabo]

Oh man this is crazy. I made her recipe legit last night! I have to try yours now 😋

[@SauceStache]

omg thats awesome!!! Hers is SOOOO good!

[@patriciacarragon3493]

would love to see a dark meat version if possible

[@jadeone]

There's gotta be an Asian market in Orlando that would have had it

[@robinsss]

there about 6 or 7 but he was at Billy Bob's one stop but couldn't it

[@jadenlewendon3470]

Or skip all the hassle and eat chicken in a moderate amount and be healthy that way, (unless it’s a moral or religious reason why u don’t eat chicken)

[@ethantrannguyen9173]

I thought ihe was making vegan fish in the thumbnail

[@SauceStache]

thats coming soon! haha

[@greenricee]

You have a great channel. I was looking through a lot of the comments. I feel bad that your trying to explain your lifestyle to so many people but they don’t understand and just argue

[@wrongspell6619]

Is there a difference between corn starch and tapioca starch and is it important? Thanks mucho gracias merci !

[@androiduser6627]

do oyster mushrooms

[@celina-]

I can’t believe you live in Orlando! How awesome samesies!

[@samsound8510]

"I just got this tofu press. I'm VERY excited about it." I don't what's more depressing - that statement, or the fact I'm watching these videos, lol.

[@terrypatoir582]

Hi go to Orlando Chinatown for medium tofu, tien market.

[@suzettesmith2075]

I can't find medium either! I'm in Michigan

[@osmanmohamed7]

I recently stumbled upon ur channel and oh boy I’m glad that I came here ,u are an amazing chef with great editing and wonderful Videos!! I don’t really recreate any of these recipes but I have a lot of fun watching them.

[@alexh5171]

Omg I just discovered your videos from julien solomita's lobster thing and I'm binge watching 😂

[@charliemlo5468]

I’m not vegan but I keep watching this type of videos

[@SauceStache]

hahahaha well thank you for watching!!!

[@natalinegloriana3430]

Me too! I really appreciate the creativity

[@sophiaschier-hanson4163]

Keep watching! I commented elsewhere but half of these recipes actually double as clever ways to stretch meat really, really far. They're great to know about if you're poor, cooking for a crowd or large family, or trying to reduce food waste. If you use inedible chicken leftovers to make some stock that you can use for this, you just doubled the amount of chicken you bought, pretty much out of thin air. =)

[@shannah1923]

I made Mary's chikn but I think using your vaccum method might get more flavour in there. BTW medium firm works the best here.

[@db857]

Nice but how healthy are all the sauces?

[@disciplebill]

Brother, I love your videos, although I'm a ravenous carnivore. I am concerned that the pegboard hook for your cast iron pan is bending. Be careful!!!

[@SauceStache]

Thank you so much! I'll check it out! I can't drop that pan, its on OLD Wagner skillet!

[@disciplebill]

@@SauceStache I understand. I've got an ancient Griswold that I rescued and restored. I'm not sure if you had to bend that hook to accommodate the handle, but I'd hate to see it missing, and then hear a horror story about its demise!

[@gpl422sda]

I tried Mary's method and after the second thaw my "firm" tofu fell apart into small and tiny pieces, I used the small ones for the buffalo wings and some of the crumbs in veganaise for a chicken salad sandwich.

[@SauceStache]

I wonder if it was the brand of tofu that did that! They all react a little different. If you try it again try a different brand and see what happens

[@theresabrowne5857]

Hello I like your videos I just wanted to know the name or brand of your bag sealer

[@nicolekasabian]

I wish people would listen and read before accusing about things like the 'Not Chicken' bouillon cubes issue. Everyone chill. This boy is doing wonders, leave him alone, especially those of you that are WRONG! His videos are amazing!

[@AlterofWitchery666]

Yo chill 🤣

[@Hughjasslol1]

How much tapioca starch? 1 tbsp?

[@MsSaudm]

Please try to replicate the " Fry Chick " product I found this through a 7th day Adventist church recipe and it is exactly like fried chicken bites w/o the animal and cruelty Amazon carries the product if you want to do a little research first Thanks

[@brescalofrio1]

Use TVP, season it, done.

[@kiwifruit8220]

Vegans and vegetarians are literal magicians

[@stevenhair6156]

I am only willing to try this because you said it was good. I am a meat eater from hell, but good is good. Thanks for sharing.

[@patriciamcdonald6149]

Yep, Mary got that right, she's a clever cook too. Yours, with the added ingredients looks very good, don't you just love food science. How many different types of food can you make with chickpeas/ chickpea flour. A seven course dinner, with savoury and sweet (chickpea tofu, sausages, custard, meringues).

[@eliasbuttner6454]

When you are early but have nothing to say

[@SauceStache]

DR. P is in the house!! Love all your flavors haha

[@HeadShotLarry]

Real chicken tastes better and it’s better for you than tofu this recipe isn’t even gluten free you’ll get fat eating this stuff

[@trevor4188]

You can't make chicken from tofu. You can only make tofu from tofu and there's nothing wrong with that.

[@NatashaCreatesThings]

That looks delicious! Love tofu - will give this a try! I wonder if it would work in an air fryer...

[@SauceStache]

Ohhh I bet it would!!! Thank you

[@tanilorn]

Have never likedTofu. Quorn is the best chicken substitute

[@SauceStache]

Quorn is pretty dang good! hahah

[@6122ula]

... Many are freezing the chicken to give it a rougher texture… And why not tear it apart to make it look more like pieces of chicken?

[@chickenbutt101]

You can find medium and medium firm tofu at your local asian grocery store

[@robinsss]

he went to Billy Bob's grocery store but he couldn't find medium tofu or ponzu sauce...…………………………………………………...I don't know why

[@mleskody]

How much tapioca starch? 3:36

[@mattfagen2879]

None of the stores around me carry the "Not Chick'n" brand bouillon cubes. Are there any alternatives or substitutions you can recommend? I'm loving these recipes so far!

[@alixtheprofessionalcatherd6850]

I would like to know too, please! Something that I could find in the UK would be great!

[@SauceStache]

So I think you can get away with just about any veggie chicken flavored broth! If you search for Veggie Chicken Broth I would bet there are a few that come up! This is the only one I have experience with!

[@dmunter]

@@alixtheprofessionalcatherd6850 this is the one I use and it looks like it's available on Amazon UK: www.amazon.co.uk/Better-Than-Bouillon-Vegetarian-Chicken/dp/B00119RNR2/ref=sr_1_1?keywords=better+than+bullion&qid=1562351957&s=gateway&sr=8-1

[@flattlandermontgomery1524]

If you can't find ANY vegan chik'n bullion, maybe try a veggie bullion and add chicken seasoning spices to it.

[@m1cajah]

I just make up Better Than Bouillon Veggie Broth (1 cup) and add 1.5 tablespoons of poultry seasoning. You can obviously adjust the seasoning to your taste.