Buffalo Tofu Bites
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5.0
39 reviews
Excellent
Buffalo Tofu Bites
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These crispy Buffalo Tofu Bites make a fun appetizer or snack, perfect for sharing with friends or to scarf on game day while you watch your favorite football team!
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Ingredients
- 14 oz package extra firm tofu
- 3 TBSP cornstarch
- ¼ tsp garlic powder
- ⅛ tsp ground cayenne pepper
- salt and pepper to taste (I added a pinch of each)
- 2 TBSP coconut oil
- 3 TBSP butter, melted
- 4-5 TBSP "Frank's Red Hot" sauce
Instructions
- Advance prep: Drain and remove tofu from package. Slice the block of tofu into two 1/2 inch thin planks and place on a stack of 4-5 folded paper towels, placing an additional stack of paper towels on top. Set something heavyish on top (I use a cast iron skillet) to make a make-shift tofu press for water removal. Allow to sit. I usually start my tofu about 30 minutes before I want to start cooking.
- Pre-heat oven to 400 degrees F.
- Cut each tofu plank into 8 bite-sized cubes, for 16 pieces total.
- Mix cornstarch with garlic powder, cayenne, salt and pepper. Sprinkle over the tofu and gently toss until evenly coated and no powdery spots remain.
- Bring a pan or cast iron skillet to medium-high heat, then add 2 TBSP oil once hot. Tilt and swirl pan so oil is evenly distributed.
- Once the oil has evenly heated, add your tofu, spaced, so that no sides touch. Let the first side sear for about 6 minutes so a nice even crust forms. You can shake the pan occasionally so they don't stick but keep them on the first side. Once perfectly golden, flip each tofu nugget to the other side and sear for about 4-5 minutes. Remove from pan and allow to drain on a paper towel.
- While the tofu is cooking, mix together melted butter and hot sauce (I always use Frank's - my favorite!) and whisk well.
- In a medium bowl combine crispy tofu with 3/4 of the buffalo sauce and toss gently to coat.
- Transfer to a parchment paper lined baking sheet and bake the tofu for 15-20 minutes, flipping tofu halfway to crisp both sides.
- Toss tofu in remaining buffalo sauce and dive in right away! Serve with celery sticks and homemade or store-bought ranch dressing for dunking.
Notes
- Vegan? Replace the butter with a little melted coconut oil, to taste, and use a vegan ranch for dunking. Easy peasy!
- Arrowroot starch makes a great swap for cornstarch if needed. If skipping the arrowroot or cornstarch and pan-frying your tofu, you'll need to use a non-stick skillet to prevent sticking. The starch also helps make the tofu crispy.
- Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!
Nutrition Information
Show Details
Calories
212kcal
(11%)
Carbohydrates
8g
(3%)
Protein
7g
(14%)
Fat
17g
(26%)
Saturated Fat
12g
(60%)
Cholesterol
23mg
(8%)
Sodium
598mg
(25%)
Potassium
153mg
(4%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
286IU
(6%)
Calcium
33mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 212 kcal
% Daily Value*
| Calories | 212kcal | 11% |
| Carbohydrates | 8g | 3% |
| Protein | 7g | 14% |
| Fat | 17g | 26% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 23mg | 8% |
| Sodium | 598mg | 25% |
| Potassium | 153mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 286IU | 6% |
| Calcium | 33mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
39 reviews
Excellent
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