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Crispy Buffalo Tofu with Herby Ranch Recipe

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Crispy Hot Honey Buffalo Tofu with Herby Ranch Delight offers a perfect blend of spicy, sweet, and savory flavors with a crunchy texture. This vegan-friendly recipe features oven-baked tofu strips coated with a crispy breadcrumb crust, tossed in a sticky hot honey buffalo sauce, and served with a refreshing herby ranch dip made from fresh herbs and sour cream.

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, for seasoning

Instructions

  1. Prepare Tofu Strips: Press the tofu for at least 15 minutes to remove excess moisture. Slice into 1/2-inch planks and then cut each plank into strips.
  2. Season and Coat: Season the tofu strips with kosher salt. Set up a dredging station with separate bowls of corn starch, plant-based milk, and a mixture of plain and panko breadcrumbs.
  3. Dredge the Tofu: Coat each tofu strip first in corn starch, then dip in plant-based milk, and finally coat thoroughly with the breadcrumb mixture. Arrange coated strips evenly on a parchment-lined baking sheet.
  4. Drizzle and Bake: Lightly drizzle olive oil over the coated tofu strips. Bake in a preheated oven at 425°F for 35-40 minutes, flipping the strips halfway through to ensure even crispiness.
  5. Prepare Buffalo Sauce: While tofu bakes, combine Frank’s hot sauce, unsalted butter, and honey in a saucepan over medium-low heat. Stir continuously until butter is melted and the sauce is smooth. Adjust seasoning if needed.
  6. Toss Tofu in Sauce and Finish Baking: Once tofu is golden and crisp, toss the strips gently in the prepared buffalo sauce. Return the coated tofu to the baking sheet and bake for an additional 5 minutes to set the sauce.
  7. Make Herby Ranch Dip: In a bowl, combine sour cream, plant-based milk or buttermilk, chopped fresh herbs, garlic powder, onion powder, lemon juice, salt, and pepper. Mix well until smooth and well incorporated.
  8. Serve: Serve the hot honey buffalo tofu warm alongside the herby ranch dip for a delicious and flavorful meal or appetizer.

Notes

  • Pressing the tofu is essential to remove excess moisture to achieve a crisp texture.
  • Adjust the amount of hot sauce in the buffalo sauce to control the heat level.
  • Panko breadcrumbs provide extra crunch, but you can use all plain breadcrumbs if preferred.
  • For a vegan version, substitute unsalted butter with vegan butter and use vegan sour cream for the ranch dip.
  • Make sure to flip tofu strips halfway during baking to ensure even browning and crispiness.
  • This dish is best served immediately for optimal crunch but can be reheated in the oven to refresh the crispiness.

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