Buffalo Tofu Bites
User Reviews
5
Buffalo Tofu Bites
Description
This recipe for Buffalo Tofu Bites begins by draining and pressing extra-firm tofu to remove excess water, which is essential for achieving a crisp texture. The tofu block is sliced into planks and pressed under weight for about 30 minutes, then cut into 8 cubes per plank.
The cubes are evenly coated with a mixture of cornstarch, garlic powder, cayenne pepper, salt, and black pepper to add both flavor and a crusty coating. The tofu is pan-seared in coconut oil over medium-high heat until a crisp, golden crust forms, taking care to space the pieces for even cooking and to avoid sticking or crowding the pan.
After cooking, the tofu bites are tossed in a sauce made from melted butter and hot sauce, offering a creamy and spicy coating reminiscent of traditional buffalo wings. The recipe includes seasoning adjustments for heat and suggestions for vegan substitutions, making it flexible for dietary preferences.
Ingredients
- 14 oz tofu extra firm, package
- 3 TBSP cornstarch
- ¼ tsp garlic powder
- ⅛ tsp ground cayenne pepper
- salt to taste (I added a pinch of each
- black pepper to taste (I added a pinch of each
- 2 TBSP coconut oil
- 3 TBSP butter melted
- 4-5 TBSP hot sauce "Frank's Red Hot" brand
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
- Press tofu by layering between paper towels and applying weight for 30 minutes to remove moisture for crispiness.
- For a vegan version, replace butter with melted coconut oil and serve with vegan ranch dressing.
- Arrowroot starch can substitute for cornstarch; if omitting starch, use a non-stick skillet and expect less crispiness.
- Coating tofu with starch before frying helps achieve a crispy outer layer.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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