crispy buffalo tofu with blue cheese dip
TOTAL TIME: 30 minutes
SERVES: 3-4
Protein
2 blocks extra firm tofu
Milk & Dairy
1 cup plain skyr
2 oz crumbled blue cheese
3 tbsp butter
Pantry
2 tbsp corn starch
1/2 cup franks hot sauce
3/4 tsp garlic powder, divided
1/2 tsp onion powder, divided
2 tbsp mayo
2 tsp white vinegar
1 tbsp neutral oil
2 tbsp sesame seeds
Produce
Lemon
Chives for serving
Carrots and celery for serving
Press your tofu. Remove tofu from package and wrap in a tea towel. Place something heavy on top and let it sit for 15 minutes.
Make your blue cheese dip. While your tofu is pressing, make your blue cheese dip. Add all ingredients except blue cheese to a bowl: 1 cup plain skyr, 1/2 tsp garlic powder, 1/4 tsp onion powder, 2 tbsp mayo, 1/2 tsp white vinegar, 1/2 tsp salt, and mix well.
Add in crumbled blue cheese and lightly mix. Taste and add more salt or lemon if needed. Set aside in fridge until serving.
Cook your tofu. Remove tofu from towel and rip into bite size chunks (about 1/2 inch cubes). Add to a bowl with 1 tbsp oil, 2 tbsp cornstarch and a big pinch of salt and mix well to coat.
Cook in airfyer at 400F for 10-15 minutes until crispy. Give the basket a few shakes throughout cooking to prevent the pieces from sticking to each other.
Make your buffalo sauce. While your tofu cooks, make your buffalo sauce. Add 3 tbsp butter to a small pan over medium heat. Add 1/2 cup Frank's, 1/4 tsp garlic powder and 1/4 tsp onion powder and mix well until butter is fully melted and incorporated. Taste and if you want it tangier, add 1/2 tsp white vinegar.
Remove from heat.
Serve. Add cooked tofu bites to a bowl and drizzle with 3/4 of the sauce and a good amount of sesame seeds. Toss and plate, drizzle with more sauce and finish with chives. Serve with the blue cheese dip.
Questions? Drop a comment below if you have any questions, and don’t forget to let me know if you make it!