Crispy Buffalo Tofu
The ultimate comfort food with a spicy kick! Crispy Buffalo Tofu is a delicious, easy weeknight dinner that's sure to satisfy your cravings. Perfectly crispy on the outside and tender on the inside, this dish is a must-try for tofu lovers!
Equipment
- Chef's Knife
- Skillet
- Frying Pan
- Mixing Bowl
Ingredients
- 14 ounces extra firm tofu (one block; pressed for 15 to 20 minutes; torn into 1 to 2 inches hunks)
- 3 tablespoons cornstarch
- 1 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons vegetable oil
- 1/4 cup Buffalo sauce (I use Frank's Red Hot Sauce)
- 3 tablespoons butter (can sub vegan butter)
- 2 scallions (thinly sliced, for garnish)
- ranch dressing or blue cheese dressing
- celery sticks and/or carrot sticks
- sliced scallions (for garnish)
Instructions
- Open the container of tofu and discard the liquid. Place it in a tofu press or on a plate with several paper towels or a clean dish towel underneath. Add another paper towel or towel on top and stack 3 to 4 plates or a couple of books on the top. This will help gently press excess moisture out of the tofu. Watch your stack carefully, though, and make sure it's not near the edge of the counter! Sometimes the pile can topple. I may or may not have broken several plates this way recently. Doh.
- Tear the block of tofu into 1 to 2 inches pieces and place them into a gallon-size storage bag. If you have a few bigger or smaller pieces, that's okay! They'll all taste great.
- Sprinkle the cornstarch, garlic powder, smoked paprika, and salt over the tofu in the bag. Seal the bag and gently toss and shake the tofu around, evenly distributing the spices and cornstarch as much as possible.
- Place the butter (or vegan butter) and Buffalo sauce in a small saucepan over low heat. Cook until warm and the butter has melted. Keep warm while you cook the tofu.
- Place a large nonstick skillet over medium heat. Add the vegetable oil. You want enough oil to cover the bottom of your skillet, so if 3 tablespoons isn't quite enough, go ahead and add another tablespoon or two if needed.
- Pour the bag of tofu into the pan. Cook, turning occasionally and separating the pieces when/if they stick together, until golden brown and crisp in most spots, about 10 minutes.
- Line a plate or board with paper towels and use a slotted spoon to transfer the cooked tofu from the skillet to the paper towel. Gently blot the top with another paper towel. This will help to drain off any excess oil.
- Place the cooked tofu in a medium bowl. Drizzle the warm Buffalo sauce mixture over the top. Toss gently with a spatula.
- Transfer to a platter or individual plates and garnish with sliced scallions, if using. Serve immediately with blue cheese or ranch dressing and carrot sticks.
Notes
- Let it fry: Fry for longer than you think it might need. A deep golden brown sear is where it’s at!
- Pressing is key: Don’t skip the step of pressing your tofu. This helps remove any excess water so your tofu can crisp up nicely.