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Crispy Baked Buffalo Tofu

Crispy Baked Buffalo Tofu

Crispy baked buffalo tofu with shatter-crunchy edges and spicy buffalo sauce. Healthy vegan wing night in 65 minutes.
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Prep Time 35 minutes
Cook Time 30 minutes
Total Time 1 hour 5 minutes
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.