Name: Buffalo Tofu
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 4 Servings
Cuisine: American
Ingredients: 15 ounces firm or extra-firm tofu; 1.25 cups buffalo sauce; 0.5 cup cornstarch; 1.25 cups Panko breadcrumbs; Neutral oil for frying; 0.25 cup extra buffalo sauce

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Buffalo Tofu

Food with Feeling Verified

Ingredients

Warning0 allergens identified

Buffalo Tofu

15 ounces firm or extra-firm tofu

1 ¼ cups buffalo sauce

½ cup cornstarch

1 ¼ cups Panko breadcrumbsgluten free if desired

Neutral oil for frying or cooking spray for baking

¼ cup extra buffalo sauceOptional for serving

Instructions

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Instructions

Break the tofu into nugget-sized chunks and place in a shallow container. Cover with the buffalo sauce. Toss to fully cover in the sauce and place in the refrigerator to marinate for an hour (or even overnight).

Place the breadcrumbs in a shallow bowl and the cornstarch into a separate shallow bowl.

To bake: preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.

To fry: heat 1 inch of neutral oil in a large heavy skillet until it’s about 350 degrees F.

One piece at a time, remove the chunks of tofu from the buffalo sauce and lightly cover in cornstarch. Dip it back in the buffalo sauce to coat and then toss to cover in the panko breadcrumbs.

To fry: place the tofu pieces carefully into the HOT oil and fry on each side until golden brown, about 4 minutes per side. Remove from oil and place on paper towels to absorb excess oil.

To bake: place the tofu pieces on the prepared baking sheet and spritz the top with cooking oil spray. Bake for 18-20 minutes, flipping halfway. They’re done when they’re golden brown on each side.

OPTIONAL for serving: lightly brush a little bit of extra buffalo sauce onto the “wings”, serve and ENJOY!

Notes

If you’re sensitive to spice, be sure to grab a buffalo sauce that is labeled “mild”.

These are best served immediately, however, if you do have leftovers, place them in an airtight container and store in your fridge for up to 2-3 days. Reheat in the oven or in an air fryer.

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Press Your Tofu Thoroughly 💧
Press tofu for at least 30 minutes (or overnight) to remove excess moisture, which is crucial for achieving maximum crispiness and allowing the buffalo sauce to adhere properly.
Combine Cornstarch with Panko 🥣
Mix cornstarch into your panko breadcrumb mixture at a 1:3 ratio to create an ultra-crispy, shatteringly crunchy coating that stays crisp even when sauced.
Double-Coat for Extra Crunch 🍗
Dip tofu pieces in buffalo sauce, then breadcrumb mixture, then return to sauce and back to breadcrumbs for a dramatically thicker, crunchier exterior that won't get soggy.
Let Coated Tofu Chill Before Cooking 🧊
Refrigerate breaded tofu pieces for 15-20 minutes before baking or frying to help the coating set and stick firmly, preventing it from falling off during cooking.
Finish with Sauce After Cooking 🔥
Toss the crispy tofu with fresh buffalo sauce immediately after cooking rather than coating beforehand—this maintains the crunch while delivering bold, vibrant buffalo flavor.