Ingredients
The following ingredients have 4 Servings
- 14 oz package extra firm tofu
- 3 TBSP cornstarch
- 1/4 tsp garlic powder
- 1/8 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
Instruction
- 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.
