Crispy Buffalo Tofu Bites

Categories:Ridge's Dishes
Tags:,
claire

crispy buffalo tofuEven the smell of buffalo sauce makes my tastebuds tingle. I took a different approach and made a crispy tofu style dish. Make sure you press the water out of the tofu. If you don’t, the bites will not be very flavorful. The dip adds a perfect touch to each bite.


Serves: 2

Hands-on time: 30 minutes

Total Time: 1 hour 30 minutes


Vegetarian


Ingredients

Buffalo Tofu

16 oz. extra firm tofu (I like Phoenix Bean Tofu!)

½ cup vegetable broth

½ cup and 2 Tablespoons of buffalo wing sauce, separated. I used the All Purpose Kimski co-op sauce (A local Chicago brand, which I highly recommend)

¼ tsp salt

¼ tsp ground black pepper

3 Tablespoons flour or cornstarch

1-2 Tablespoons coconut oil

Chopped fresh parsley for garnish


Feta and Greek Yogurt Dip

2 Tablespoons Greek yogurt

2 Tablespoons feta cheese or J2K Capraio Canzonetta herbs de provence cheese


Directions

  1. Press water out of tofu. Make sure you don’t skip this step or you’ll end up with flavorless tofu. Place tofu between paper towels and plates. I added a book on the top plate to really smash the water out. The tofu should be pressed for at least 30 minutes or up to a few hours.
  2. Meanwhile, prepare yogurt and feta dip by mixing together in a sauce dish.
  3. Slice tofu into cubes.
  4. Add vegetable broth, 2 Tbsp buffalo wing sauce, salt, and pepper to a bag. Add in pressed tofu and marinate for 30 minutes or overnight.
  5. Transfer tofu to a bowl then discard the extra marinade. Sprinkle the flour or cornstarch over the tofu and toss to coat.
  6. Heat the coconut oil over moderate heat.
  7. Place tofu cubes into the skillet and fry until they are golden brown and crispy on each side. About two minutes each side.
  8. Transfer the tofu to a bowl and add ½ cup of hot sauce. Toss to coat evenly.
  9. Sprinkle with parsley.
  10. Enjoy!

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