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–+ servings
Close-up of tofu buffalo wings with cool ranch dip.
Prep: 20 minutes
Cook: 10 minutes
Total: 30 minutes

Crispy Buffalo Tofu Recipe

Crispy pan-fried golden tofu nuggets, tossed in a buttery buffalo sauce. Ranch or blue cheese dressing for dipping (and putting out the fire!) is mandatory!
Yield: 4

Ingredients

  • 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
  • 1/4 cup Buffalo sauce I use Frank's Red Hot Sauce
  • 3 tablespoons butter can sub vegan butter
  • 2 scallions thinly sliced, for garnish

For serving

  • ranch dressing or blue cheese dressing
  • celery sticks and/or carrot sticks
  • sliced scallions for garnish

Instructions

Press & prepare the tofu

  • Open the container of tofu and discard the liquid. Place it in a tofu press or on a plate with several paper towels or a clean dish towel underneath. Add another paper towel or towel on top and stack 3-4 plates or a couple of books on the top. This will help gently press excess moisture out of the tofu. Watch your stack carefully, though, and make sure it's not near the edge of the counter! Sometimes the pile can topple. I may or may not have broken several plates this way recently. Doh.
  • Tear the block of tofu into 1" to 2" pieces and place them into a gallon-size storage bag. If you have a few bigger or smaller pieces, that's okay! They'll all taste great.
  • Sprinkle the cornstarch, garlic powder, smoked paprika, and salt over the tofu in the bag. Seal the bag and gently toss and shake the tofu around, evenly distributing the spices and cornstarch as much as possible.
    Tofu nuggets in a plastic bag, being tossed with cornstarch and seasonings.

Warm the buffalo sauce

  • Place the butter (or vegan butter) and buffalo sauce in a small saucepan over low heat. Cook until warm and the butter has melted. Keep warm while you cook the tofu.

Cook the tofu

  • Place a large nonstick skillet over medium heat. Add the vegetable oil. You want enough oil to cover the bottom of your skillet, so if 3 tablespoons isn't quite enough, go ahead and add another tablespoon or two if needed.
  • Pour the bag of tofu into the pan. Cook, turning occasionally and separating the pieces when/if they stick together, until golden brown and crisp in most spots, about 10 minutes.
  • Line a plate or board with paper towels and use a slotted spoon to transfer the cooked tofu from the skillet to the paper towel. Gently blot the top with another paper towel. This will help to drain off any excess oil.
    Fried tofu nuggets for buffalo tofu wings, draining on a paper towel.

Combine the tofu and sauce

  • Place the coked tofu in a medium bowl. Drizzle the warm buffalo sauce mixture over the top. Toss gently with a spatula. Transfer to a platter or individual plates and garnish with sliced scallions, if using. Serve immediately with blue cheese or ranch dressing and carrot and/or veggie sticks.
    Crispy fried buffalo tofu nuggets in a glass bowl being tossed with buffalo sauce.

Notes

Tips for success

  • Let it fry for longer than you think it might need. A deep golden brown sear is where it's at!
  • Don't skip the step of pressing your tofu. This helps remove any excess water so your tofu can crisp up nicely.

Vegan/dairy-free tofu buffalo wings:

Make sure your buffalo sauce is vegan and use your favorite vegan butter instead of dairy butter. And make sure your dipping sauce is dairy/egg free, too.
Serving info: Serves about four as an appetizer. As an entree, it's more like two generous serving.
Storage: You can store leftovers in the fridge for up to 3 days, but I recommend eating this crispy tofu pretty much right after you cook it. The crispiness is just not going to be there after refrigerating and reheat. It'll still taste great! The texture will just be different. 

Nutrition Facts

Serving: 1cup, Calories: 158kcal, Carbohydrates: 9g, Protein: 8g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 23mg, Sodium: 1173mg, Potassium: 186mg, Fiber: 0.5g, Sugar: 1g, Vitamin A: 384IU, Vitamin C: 1mg, Calcium: 40mg, Iron: 1mg