Buffalo Tofu
I love anything hot and spicy 🌶️ 🥵. (Get your head out of the gutter, I’m speaking about food here). These buffalo tofu nuggets are some of my favorites to whip up. They’re pretty straightforward, with a quick, three-step breading and store-bought sauce.
My one trick to get my tofu to taste delicious is to press it beforehand. Here’s how I do it. I first cut the tofu into slices, making sure they’re the thickness I’m looking for. Then I take a plate and layer it with a few folds worth of paper towels. Next, I lay the tofu slices down and put a few sheets of paper towels on top, followed by a second plate. The following step is arguably the most important. I place a heavy object (or two), such as a cast iron pan, on top of the plate. Allow that to sit for some time, about an hour or so. This removes excess moisture from the tofu and I always find that it results in a crispier finish.
Ingredients
1 package extra firm tofu, cubed
cornstarch
milk or egg
Panko bread crumbs
salt
pepper
paprika
garlic powder
onion powder
Frank's Red Hot buffalo sauce
Instructions
Wrap your tofu in a paper towel and place it between two plates, with a heavy object on top. Let sit at least 30 minutes. (This removes excess moisture from the tofu).
Once the tofu has been pressed, cube into the desired nugget size.
Place three separate bowls in a line. Fill the first with cornstarch, the second with the milk or whisked egg, and the third with breadcrumbs.
Season the breadcrumbs with salt, pepper, paprika, garlic powder, and onion powder. Mix well.
Coat each cube in the cornstarch, followed by egg or milk, and then the breadcrumbs.
Place the cubes in the air fryer. Cook at 400 F for 12-15 minutes.
Remove cubes from the air fryer and fully coat in the buffalo sauce.
Place back in the air fryer for another 5 minutes.
Serve with ranch or blue cheese dipping sauce.
