Buffalo Tofu

Serving Size 01

Prep Time 15 mins

Cook Time 45 mins

Difficulty Easy

Ingredients

Created by: Dianne Wenz

2 (16-ounce) packages Nasoya Super Firm Tofu, cut into strips, about 1- x 3-inches
¾ cup all-purpose flour
1 teaspoon dried thyme
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon salt
½ cup unsweetened, plain nondairy milk
1 tablespoon cornstarch
1 cup panko breadcrumbs
1 cup hot sauce
3 tablespoons vegetable stock
3 tablespoons olive oil
1 tablespoon lemon juice

Preparation

  1. Preheat oven to 400° and line a baking sheet with parchment paper.
  2. Set up a workstation with 3 bowls with your baking sheet at the end. In the first bowl, mix together the flour, thyme, garlic powder, onion powder, and salt. In the second bowl, mix together the nondairy milk and cornstarch. Place the panko breadcrumbs in the third bowl.
  3. Dredge a piece of tofu through the flour mixture, dip it into the milk mixture, and then toss it in the panko mixture, coating it well. Place the piece on the baking sheet. Repeat with the rest of the tofu. being careful not to overlap them on the baking sheet.
  4. Bake for 15 minutes, flip each piece, and then bake for another 10 minutes.
  5. While the tofu is baking, mix together the hot sauce, stock, olive oil, and lemon juice.
  6. Remove the tofu from the oven and place the pieces in a large bowl or shallow plate. Pour the hot sauce mixture over the tofu and toss gently to coat.
  7. Return the tofu to the baking sheet and bake for another 15-20 minutes, or until the tofu is crispy.
  8. Serve with nondairy ranch or bleu cheese dressing.

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