Save to Pinterest The first time I made this, my roommate walked in and immediately asked if I'd ordered takeout. The smell of buttery buffalo sauce hitting that hot pan is something else entirely, spicy and rich all at once. I'd been skeptical about tofu achieving that kind of crave-worthy crunch, but standing there watching it turn golden while the sauce bubbled away, I knew I'd stumbled onto something special. Now it's the dinner I make when I want comfort food that doesn't leave me feeling heavy.
Last Tuesday, after a particularly chaotic day at work, I threw this together without really thinking. My partner took one bite, eyes wide, and quietly said 'this is going in the regular rotation.' We ended up eating at the kitchen counter, both too hungry to bother setting the table, just passing the bowl of extra sauce back and forth. Sometimes the simplest meals become the ones you remember most.
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Ingredients
- Firm or extra-firm tofu: Press it really well, the drier the tofu the crispier it will get
- Cornstarch: This is what creates that beautiful golden crust that holds onto the sauce
- Buffalo-style hot sauce: Franks RedHot is classic but whatever brand you love will work
- Butter: Don't skip this, it mellows the heat and adds that restaurant-quality richness
- Romaine lettuce: Ice cold and super crisp makes the perfect bed for hot tofu
- Caesar dressing: Homemade is great but store-bought works perfectly for weeknight speed
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Instructions
- Press and prep the tofu:
- Wrap your tofu block in paper towels and weigh it down with something heavy for at least 15 minutes to squeeze out excess water, then cut into 1-inch cubes
- Coat for crispiness:
- Toss those tofu cubes gently with cornstarch, soy sauce, oil, paprika and garlic powder until they're evenly covered in the mixture
- Sear to golden:
- Heat your skillet over medium-high and cook the tofu in a single layer for 5 to 7 minutes per side, turning until every side is deeply golden and crunchy
- Make the sauce:
- While tofu cooks, melt butter in a small pan over low heat then whisk in your hot sauce until it's silky and combined
- Toss and coat:
- Drop that crispy tofu right into the saucepan and fold it gently until every piece is glossy and coated
- Build the salad:
- Toss your cold romaine and croutons with Caesar dressing until everything's lightly coated
- Assemble and serve:
- Pile salad onto plates, top with hot buffalo tofu, and sprinkle with Parmesan if you're using it
Save to Pinterest This recipe has become my go-to for introducing people to plant-based eating. My meat-loving dad actually asked for seconds, and that's saying something. There's something about that combination of textures and flavors that just works on a primal level.
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Making It Your Own
I've found that the basic formula is incredibly forgiving. Swap in tempeh or even roasted chickpeas if tofu isn't your thing. The magic is really in that spicy-creamy-crunchy contrast, so whatever protein you choose, make sure it gets properly crispy.
Batch Cooking Wisdom
Prep multiple blocks of tofu at once and store them pressed and cubed in the fridge. The cornstarch coating actually helps them last longer. When you're ready to eat, just toss with the seasoning and cook. I'll often double the sauce too, it keeps beautifully in the fridge for up to a week.
Serving Ideas That Work
Sometimes I'll stuff this into a wrap with extra veggies, other times I serve it over rice when I want something more substantial. The components are versatile enough that you can build whatever kind of meal you're craving.
- Add sliced celery for crunch that cuts through the richness
- A drizzle of ranch or blue cheese takes it over the top
- Extra hot sauce on the table lets everyone dial up their own heat level
Save to Pinterest Hope this brings as many happy, saucy dinners to your table as it has to mine. There's something pretty wonderful about a meal that feels indulgent but comes together so effortlessly.
Recipe FAQs
- → How do I get the tofu crispy?
Press the tofu thoroughly for 15-30 minutes to remove excess water, then coat with cornstarch before cooking. Cook in a single layer over medium-high heat without overcrowding the pan, turning after 5-7 minutes until golden brown on all sides.
- → Can I make this ahead?
Store the cooked buffalo tofu and dressed salad separately in airtight containers for up to 3 days. Reheat the tofu in an air fryer or skillet to restore crispiness before serving—avoid microwaving as it makes the tofu soggy.
- → What can I use instead of tofu?
Try cooked chicken breast, tempeh, or roasted chickpeas for protein alternatives. The cooking time may vary slightly—chicken needs thorough cooking to 165°F, while tempeh and chickpeas need less time than tofu.
- → How spicy is this dish?
Traditional buffalo sauce provides moderate heat that's balanced by the creamy Caesar dressing and cool lettuce. For more spice, add cayenne pepper to the buffalo sauce or use a hotter sauce variety. For less heat, reduce the hot sauce amount slightly.
- → Is this vegan?
The original version contains butter and Parmesan cheese. To make it vegan, use vegan butter, dairy-free Caesar dressing, and either omit the Parmesan or use a dairy-free alternative. All other ingredients are naturally plant-based.
- → What other greens work well?
Kale, spinach, or spring mix make great substitutions for romaine. Kale holds up particularly well against the warm, saucy tofu. Massage kale with a bit of dressing first to soften the leaves before tossing.
