ramyaramesh3007A vegan version of the classic prawn paste chicken, this fried tofu tossed in a vegan sambal shrimp sauce is one you’ll be making for a delicious side dish!
Har Cheong Gai, also known as prawn paste chicken, is a popular dish in Cantonese cuisine – it traditionally features chicken marinated in a mixture of prawn or shrimp paste (har cheong), seasonings and spices, then coated in an umami batter and deep-fried to perfection.
Today, we’ll be recreating these flavours with extra firm tofu to make the crispiest and most delicious “prawn paste” tofu! The result is a crispy, savoury treat with an unforgettable umami kick. You can also use alternative plant-based protein ‘chicken’ pieces or seitan to replace the tofu.
Ingredients You Need
- vegan shrimp paste or sambal belacan – I got a vegetarian sambal belacan here!
- Alternatively if you want to make your own umami prawn paste at home, gather these:
- miso paste
- light soy sauce (gluten free if required
- liquid smoke
- ginger powder or grated ginger
- nutritional yeast
- Alternatively if you want to make your own umami prawn paste at home, gather these:
- sesame oil – for the fragrant marinade
- shaoxing wine – substitute with rice vinegar or mirin!
- white pepper – this has a sharper and aromatic than black pepper
- sweetener – to balance out the spiciness
- all-purpose flour – you can use a gluten free flour blend instead if you’re gf
- corn starch – to add crispiness
- baking powder
- plant milk – gluten free oat milk or soy milk works great
- corn starch slurry – to make a sauce out of the remaining marinade!
- sambal paste – if you want to add some spice!
“Prawn Paste” Fried Tofu
A vegan version of the classic prawn paste chicken, this fried tofu tossed in a vegan sambal shrimp sauce is one you'll be making for a delicious side dish!
Servings: 4
Ingredients
Marinade
- 300 g extra firm tofu
- 2 tsp vegan shrimp paste
- 1 tsp sweetener
- 1.5 tbsp sesame oil
- 2 tbsp shaoxing wine
- 1/2 tsp white pepper
Umami Batter
- 3/4 cup all-purpose flour
- 2 tbsp corn starch
- 1 tsp baking powder
- 1 tsp mushroom seasoning
- 1 tsp 5-spice powder
- 1 tsp salt
- 1/2 cup cold oat milk or any other neutral unsweetened plant milk
- neutral oil for frying
- 1 tsp corn starch + 3 tbsp water corn starch slurry
- 1 tsp sambal paste optional
Vegan Shrimp Paste (if making at home)
- 1 tbsp miso paste
- 2 tsp light soy sauce
- 1/2 tsp liquid smoke
- 1/2 tsp ginger powder or grated ginger
- 1 tbsp nutritional yeast
Instructions
- If using tofu, press it to remove excess moisture, then cut it into bite-sized pieces. If using a plant-based chicken substitute, cut it into pieces that mimic traditional chicken sizes.
- To make your own shrimp paste, combine miso paste, soy sauce, liquid smoke, grated ginger, and nutritional yeast in a bowl. Mix until well combined. This mixture will add great depth and umami.
- In a bowl, mix shrimp paste, shaoxing wine, sesame oil, sweetener and white pepper. Add the tofu or plant-based chicken pieces and toss to coat. Let it marinate in the refrigerator for at least 20 minutes to absorb the flavours.
- In a separate bowl, whisk together flour, corn starch, baking powder, mushroom seasoning, 5-spice and salt.
- Gradually add cold plant milk, whisking continuously to create a smooth batter.
- Heat vegetable oil in a deep pan or fryer to 350°F (175°C). The oil should be enough to submerge the pieces for even frying.
- Dip each coated piece of tofu or plant-based chicken into the batter, ensuring it's fully covered. Carefully drop the battered pieces into the hot oil. Fry in batches, being careful not to overcrowd the pan.
- Cook until golden brown and crispy, about 3-5 minutes per batch. Use a slotted spoon to remove the pieces and drain them on paper towels.
- With the remaining marinade, add it into a pan with corn starch slurry. Add more vegan prawn paste and sambal paste if required and for more spice. Thicken the mixture over the stovetop.
- Pour the sauce over the tofu and toss to coat evenly. Alternatively you can serve the fried tofu as a dipping sauce as well. You can serve this with piping hot rice. Enjoy!