Print

Crispy Buffalo Tofu with Herby Ranch Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 58 reviews

This Crispy Hot Honey Buffalo Tofu with Herby Ranch Delight features perfectly baked tofu strips coated in a crunchy breadcrumb crust and tossed in a sweet and spicy buffalo sauce. Served with a fresh, creamy herby ranch dip, this flavorful vegan dish is perfect as a snack, appetizer, or main course.

Ingredients

For the Tofu Strips

  • 1 block Extra firm tofu, sliced into strips
  • 1 teaspoon Kosher salt, for seasoning
  • 1/2 cup Corn starch or all-purpose flour, for coating
  • 1/2 cup Plant-based milk, for binding
  • 1/2 cup Plain breadcrumbs, for crunch
  • 1/2 cup Panko breadcrumbs, for extra crunch
  • 2 tablespoons Olive oil, for drizzling

For the Buffalo Sauce

  • 1/2 cup Frank’s hot sauce (adjust for heat preference)
  • 1/4 cup Unsalted butter
  • 1/4 cup Honey

For the Herby Ranch

  • 1/2 cup Sour cream, base for ranch
  • 1/4 cup Plant-based milk or buttermilk, for thinning
  • 1/4 cup Mixed fresh herbs (dill, chives, basil, parsley), chopped
  • 1 teaspoon Garlic powder
  • 1 teaspoon Onion powder
  • 1 tablespoon Lemon juice
  • Salt and pepper, to taste

Instructions

  1. Prep the tofu: Slice the extra firm tofu into 1/2-inch planks and then cut each plank into strips. Press the tofu for at least 15 minutes to remove excess moisture, which helps achieve a crispier texture when baked.
  2. Season and dredge: Sprinkle the tofu strips with kosher salt evenly. Set up a dredging station with separate bowls containing corn starch or flour, plant-based milk, and a mixture of plain and panko breadcrumbs. Coat each tofu strip first in corn starch, then dip into the plant-based milk, and finally coat with the breadcrumb mixture for maximum crunch.
  3. Arrange and drizzle: Place the coated tofu strips on a parchment-lined baking sheet in a single layer. Lightly drizzle olive oil over the strips to help them brown and crisp up during baking.
  4. Bake the tofu strips: Preheat the oven to 425°F (220°C). Bake the tofu strips for about 35-40 minutes, flipping halfway through to ensure even golden brown and crisp texture on all sides.
  5. Prepare buffalo sauce: While the tofu bakes, combine Frank’s hot sauce, unsalted butter, and honey in a saucepan over medium-low heat. Stir continuously until the butter melts and the sauce is well blended. Adjust seasoning to taste.
  6. Coat tofu in sauce and finish baking: Remove baked tofu strips from the oven and toss them gently in the prepared buffalo sauce until evenly coated. Return the sauced tofu to the baking sheet and bake for an additional 5 minutes to let the sauce set and intensify flavors.
  7. Make herby ranch dip: In a mixing bowl, combine sour cream, plant-based milk or buttermilk, chopped fresh herbs, garlic powder, onion powder, lemon juice, salt, and pepper. Stir until well blended and adjust seasoning as needed.
  8. Serve: Serve the hot honey buffalo tofu warm alongside the herby ranch dip for a flavorful and satisfying dish.

Notes

  • Pressing the tofu is crucial to get a crispy texture; be sure to remove as much moisture as possible.
  • You can adjust the heat level of the buffalo sauce by adding more or less hot sauce according to your preference.
  • For a fully vegan option, use plant-based butter and sour cream alternatives.
  • The combination of plain and panko breadcrumbs creates a perfect crunchy coating.
  • Make sure to flip the tofu strips halfway through baking to ensure even browning.

Find it online: https://forkvista.com/crispy-buffalo-tofu-with-herby-ranch-recipe/