Description

A flavorful and crispy Buffalo Tofu recipe that transforms extra firm tofu into a spicy, crunchy dish perfect as an appetizer or main. The tofu is pressed, coated with a seasoned cornstarch blend, pan-fried to golden perfection, then tossed in a warm buffalo sauce made with butter and hot sauce. Served with classic celery and carrot sticks alongside ranch or blue cheese dressing for an irresistible buffalo wing alternative that’s vegetarian and full of bold flavors.

Ingredients

Tofu and Coating

14 ounces extra firm tofu (one block; pressed for 15-20 minutes; torn into 1-2″ hunks)
3 tablespoons cornstarch
1 teaspoon garlic powder
1/4 teaspoon smoked paprika
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons vegetable oil (plus more if needed for frying)

Buffalo Sauce

1/4 cup Buffalo sauce (e.g., Frank’s Red Hot Sauce)
3 tablespoons butter (can substitute with vegan butter)

Garnish and Serving

2 scallions, thinly sliced (for garnish)
Ranch dressing or blue cheese dressing (for serving)
Celery sticks and/or carrot sticks (for serving)

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Instructions

Press & prepare the tofu: Open the tofu container, discard the liquid, and press the tofu by placing it on a plate lined with paper towels or a clean dish towel. Place another towel on top and stack 3-4 plates or a few books to press out excess moisture for 15-20 minutes. Tear the tofu into 1-2 inch pieces.
Coat the tofu: Place the torn tofu pieces into a large gallon-size storage bag. Add the cornstarch, garlic powder, smoked paprika, kosher salt, and freshly ground black pepper. Seal the bag and gently toss and shake to evenly coat the tofu pieces with the spices and cornstarch.
Warm the buffalo sauce: In a small saucepan over low heat, combine the butter (or vegan butter) and buffalo sauce. Stir occasionally and heat until the butter is melted and the sauce is warm. Keep warm while cooking the tofu.
Cook the tofu: Heat a large nonstick skillet over medium heat and add enough vegetable oil to cover the bottom (at least 3 tablespoons, more if needed). Pour the coated tofu into the skillet and cook for about 10 minutes, turning occasionally and separating any pieces that stick together, until the tofu is golden brown and crispy on most sides.
Drain the tofu: Line a plate or board with paper towels. Using a slotted spoon, transfer the cooked tofu from the skillet to the paper towels. Gently blot the top with another paper towel to remove excess oil.
Combine tofu with buffalo sauce: Place the crispy tofu in a medium bowl, drizzle the warm buffalo sauce over it, and gently toss with a spatula until all pieces are well coated.
Serve and garnish: Transfer the buffalo tofu to a platter or individual plates. Garnish with thinly sliced scallions. Serve immediately alongside celery sticks, carrot sticks, and ranch or blue cheese dressing for dipping.

Notes

Pressing the tofu well is key for getting it crispy; don’t skip or reduce the pressing time.
If you want extra crispy tofu, you can add a little more cornstarch to the coating.
You can substitute vegan butter and a vegan ranch or blue cheese dressing to keep this recipe fully plant-based.
Add more or less buffalo sauce depending on your spice tolerance.
Use a nonstick skillet for best results to prevent tofu from sticking.
This recipe can also be baked in the oven at 400°F for 25 minutes, flipping halfway for a slightly healthier option.