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Crispy Buffalo Tofu with Herby Ranch Recipe

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Enjoy a deliciously crispy Hot Honey Buffalo Tofu paired with a refreshing herby ranch dip. This plant-based recipe features golden baked tofu strips coated in a crunchy breadcrumb crust, tossed in a sweet and spicy buffalo sauce made with honey and Frank's hot sauce. Perfect as a savory snack or appetizer, the herby ranch dip adds a creamy, flavorful balance to the heat.

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 Tofu: Preheat your oven to 425°F. Slice the tofu into 1/2-inch planks, then cut each plank into strips. Press the tofu for at least 15 minutes to remove excess moisture, which helps achieve a crispy texture when baked.
  2. Season and Dredge: Season the tofu strips with kosher salt. Set up a dredging station with three separate bowls—one with corn starch or flour for coating, one with plant-based milk for binding, and one with a mix of plain and panko breadcrumbs for crunch. Dip each tofu strip first in the corn starch, then in the milk, and finally coat thoroughly with the breadcrumb mixture.
  3. Arrange and Oil: Place the coated tofu strips on a parchment-lined baking sheet. Lightly drizzle the strips with olive oil to help them crisp up in the oven.
  4. Bake First Round: Bake the tofu in the preheated oven for 35-40 minutes until golden brown and crispy, flipping the strips halfway through baking to ensure even crisping on all sides.
  5. Make 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 as needed.
  6. Toss Tofu in Sauce: Remove the baked tofu from the oven and toss gently in the prepared hot honey buffalo sauce until each piece is evenly coated. Return the coated tofu to the baking sheet and bake for an additional 5 minutes to set the sauce.
  7. Prepare Herby Ranch: 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 well until smooth and creamy.
  8. Serve: Serve the hot honey buffalo tofu warm alongside the herby ranch dip for a deliciously balanced flavor experience.

Notes

  • Pressing tofu is essential to remove excess moisture and ensure the strips become crispy when baked.
  • Adjust the spiciness of the buffalo sauce by using more or less Frank’s hot sauce according to your taste preference.
  • For vegan option, substitute unsalted butter with a vegan butter alternative and ensure sour cream is plant-based.
  • Use a combination of plain and panko breadcrumbs for an extra crunchy texture.
  • The herby ranch dip can be made ahead of time and refrigerated for up to 2 days to let the flavors meld.

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