Crispy Baked Buffalo Tofu

Crispy baked buffalo tofu with shatter-crunchy edges and spicy buffalo sauce for the plant-based wing night winner. ♡

This crispy baked buffalo tofu is the vegan wing night hero that even tofu skeptics will demolish. A cornstarch and panko coating gets shatter-crunchy in the oven, then the cubes get tossed in a buttery Frank’s buffalo sauce that tastes exactly like the chicken version. For more ideas, see our Honey Garlic Chicken Thighs.

Serve with blue cheese dressing, celery, and carrots. It is game day food that happens to be plant based. Let’s make it together.

Ingredients

Crispy Baked Buffalo Tofu

• 1 block extra firm tofu, 14 oz
• 1/4 cup cornstarch
• 1/2 cup panko breadcrumbs
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 cup olive oil, for tossing
• 1/2 cup Frank’s RedHot sauce
• 3 tbsp butter, melted
• 1 tbsp honey
• 1/2 tsp garlic powder, for sauce
• blue cheese dressing, for serving
• celery and carrots, for serving

How to Make Crispy Baked Buffalo Tofu

1. **Press.** Wrap tofu in a clean towel. Place between two plates with cans or a cast iron on top. Press for 30 minutes.
2. **Cube.** Cut the tofu into 1 inch cubes. Preheat oven to 425F. Place a wire rack on a sheet pan.
3. **Coat.** Toss tofu cubes with olive oil. Add cornstarch and toss until coated. Add panko, garlic powder, smoked paprika, and salt. Toss to coat.
4. **Bake.** Arrange in a single layer on the wire rack. Bake 25 to 30 minutes, flipping once halfway, until deeply golden and crispy.
5. **Sauce.** Whisk Frank’s, melted butter, honey, and garlic powder in a large bowl.
6. **Toss.** Transfer hot tofu to the bowl. Toss gently to coat.
7. **Serve.** Serve immediately with blue cheese dressing, celery, and carrots.

Why This Recipe Works

Pressing the tofu for 30 minutes is the number one secret to baked tofu buffalo that gets crispy. Tofu is 85 percent water. Squeezing that water out lets the cornstarch coating actually crisp up. Skip this step and you get soggy tofu no matter how long you bake it.

The cornstarch-panko double coating is straight from Chinese takeout. Cornstarch creates the dry, crispy exterior. Panko adds texture and extra crunch. Together they build a crust that can stand up to being tossed in sauce without immediately getting soggy, which is the hallmark of great vegan buffalo wings.

Baking at 425F on a wire rack (not flat on a pan) is the last piece. The wire rack lets air circulate around all sides so every face gets golden and crispy. Cubes flat on a pan only crisp on one side and steam on the other. For more ideas, see our Thai Basil Ground Chicken.

Tips

• Store leftover tofu in the fridge for up to 3 days. Re-crisp in the air fryer for best texture.
• Reheat in the air fryer at 375F for 4 minutes. Microwave makes it soggy.
• Press the tofu for a full 30 minutes. This is the crispy secret.
• Use extra firm tofu, not firm. Firm tofu has too much water.
• Use a wire rack set over a sheet pan. Hot air circulates for all-around crispiness.
• Toss in sauce right before serving. Tossing ahead turns the crust soggy.

Variations

• Use Korean gochujang sauce instead of buffalo for spicy-sweet vibes.
• Toss in BBQ sauce for crispy BBQ tofu bites.
• Serve over rice with a ranch drizzle for a buffalo tofu bowl.
• Tuck into a wrap with greens for a buffalo tofu wrap.
• Make it honey buffalo by adding 2 tablespoons honey to the sauce.
• Use on a salad with blue cheese, celery, and carrots for buffalo tofu cobb.

Looking for more ideas? Try our Korean Ground Beef Bowls or Beef Broccoli Stir Fry next.

Common Mistakes to Avoid

• Skipping the tofu press: Tofu has to be pressed for a full 30 minutes. Wet tofu never gets crispy, no matter how long you bake it.
• Using firm instead of extra firm: Extra firm holds its shape and has less water. Firm falls apart and stays wet.
• Baking directly on the pan: Wire rack on a sheet pan lets air circulate. Direct pan contact steams the bottom.
• Saucing too early: Toss in buffalo sauce right before serving. Saucing ahead turns the crust soggy in minutes.

Crispy Baked Buffalo Tofu

Crispy baked buffalo tofu with shatter-crunchy edges and spicy buffalo sauce. Healthy vegan wing night in 65 minutes.

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 310

Ingredients Method Notes

Ingredients

  

• 1 block extra firm tofu 14 oz
• 1/4 cup cornstarch
• 1/2 cup panko breadcrumbs
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 cup olive oil for tossing
• 1/2 cup Frank's RedHot sauce
• 3 tbsp butter melted
• 1 tbsp honey
• 1/2 tsp garlic powder for sauce
• blue cheese dressing for serving
• celery and carrots for serving

Method

 

1. **Press.** Wrap tofu in a clean towel. Place between two plates with cans or a cast iron on top. Press for 30 minutes.
2. **Cube.** Cut the tofu into 1 inch cubes. Preheat oven to 425F. Place a wire rack on a sheet pan.
3. **Coat.** Toss tofu cubes with olive oil. Add cornstarch and toss until coated. Add panko, garlic powder, smoked paprika, and salt. Toss to coat.
4. **Bake.** Arrange in a single layer on the wire rack. Bake 25 to 30 minutes, flipping once halfway, until deeply golden and crispy.
5. **Sauce.** Whisk Frank's, melted butter, honey, and garlic powder in a large bowl.
6. **Toss.** Transfer hot tofu to the bowl. Toss gently to coat.
7. **Serve.** Serve immediately with blue cheese dressing, celery, and carrots.

Notes

Store leftover tofu in the fridge for up to 3 days. Re-crisp in the air fryer for best texture. Reheat in the air fryer at 375F for 4 minutes. Microwave makes it soggy. Press the tofu for a full 30 minutes. This is the crispy secret.

Source: USDA FoodData Central for nutrition estimates.

FAQ

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