Breaded Buffalo Tofu

By Sarah's Vegan Kitchen · 40 min

Ingredients

Instructions

1. Optionally, freeze the tofu a day or two ahead, then thaw it fully on the counter or in the fridge overnight.
2. Drain the tofu and cut it into roughly 1-inch cubes, or tear it into bite-sized pieces.
3. Wrap the tofu in a clean lint-free towel and press gently to blot it. Let it sit for about 10 minutes.
4. Preheat the oven to 400°F (200°C).
5. In a large bowl, whisk together 1/4 cup all-purpose flour, 1 teaspoon onion powder, 1 teaspoon garlic powder and 1 teaspoon paprika.
6. Whisk in 1/4 cup buffalo sauce and 1/4 cup water to make a batter. Add more water if using a flour that absorbs less liquid.
7. Toss the pressed tofu in the batter to coat.
8. Put 1 cup panko in a bowl. Coat the battered tofu in the panko a few pieces at a time and place on a baking sheet.
9. Bake for 35 to 40 minutes, until crispy and golden, tossing once around the 20-minute mark.
10. A few minutes before the tofu finishes, warm 1/2 cup buffalo sauce in a bowl, either in short bursts in the microwave or in a pan over the stove.
11. Transfer the hot tofu straight into the warm sauce and toss to coat. Serve right away, or spread it on the sheet and bake 3 to 5 minutes more to set the sauce.

Summarized from Sarah's Vegan Kitchen's video. Watch it for the details.

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