Look! A recipe that isn’t dessert! Oh JOY!
Haha I’m not sure why I wrote that…I’ve posted many non-desesrt or non-baked good recipes in my day. It just seems like lately desserts have been the kbaked.com trend (other than these nom nom baked plantains).
Back to the topic at hand: Baked Buffalo Tofu Bites. I made these after mentally toying with the idea for a few weeks now. Personally, I love any food or dish that is essentially a vehicle to eat an excessive amount of hot sauce. And while I do love cauliflower wings, I wanted to play around with buffalo sauce + tofu.
Anyone else just really love tofu? My theory is that if you don’t like tofu, you haven’t had it prepared well.I love it so much I can literally eat it plain with salt. That’s a little extreme for most people, but I am a tofu fiend for sure.
The tofu and hot sauce lover that I am, I finally decided to pair them together. The result was stellar. So good, in fact, after testing only once, I immediately declared them blog-worthy, grabbed my camera, and just a few hours later here we are.
These bites are blissful. Crispy on the outside, soft and creamy on the inside. And oh, so tangy and good!
To get the texture and flavor I desired, I first drained and pressed the tofu for about 4 hours before marinating overnight. This is optional and something I only did because I happen to be on break from school and have more time than usual on my hands.
Skipping pressing the tofu and marinating for an time longer than an hour will totally work. You could even skip marinating all together if you wanted to, and simply drench the baked tofu in the marinate after baking.
Another new tofu technique I toyed around with for these was the addition of a coating of cornstarch on the tofu cubes. I had read that lightly coating tofu in cornstarch enhances the crispness of the tofu’s exterior. What I read was correct. Highly recommend this technique if you’ve never tried it.
I also used what I had on hand to whip up a quick, cooling dipping sauce by combining plain unsweetened vegan yogurt (I used KiteHill Greek Style unsweetened yogurt) + some seasonings. You could also simply use vegan bottled ranch or regular ranch if you’re not vegan. Or a blue cheese dip. I personally hate blue cheese-flavored things, but you do you.
If you like hot sauce, even just a little bit, you should really give these a whirl. They are so, so easy, and so SO good. Crispy, tangy, chewy, creamy, spicy, addicting little bites of heaven!
Easy Baked Buffalo Tofu Bites
Prep Time: 1 hour
Bake Time: 30-40 minutes
Servings: 2 people
- 1 16-ounce container firm tofu (I used Organic firm from Trader Joe’s – the one in the pink package)
- 3/4 cup Frank’s Red Hot Buffalo Sauce, divided
- 1/4 cup water
- 1 tablespoon + 1 teaspoon vegan butter, divided
- 2 tablespoons cornstarch
Dipping Sauce (OR sub Vegan Ranch):
- 6 ounces unsweetened Greek-style non-dairy yogurt
- 1 teaspoon seasoning blend like Ranch seasonings (I used Trader Joe’s 21 seasoning salute)
- Remove tofu from package and drain excess liquid.
- If pressing, place tofu block between two plates and place 2-3 cans on top. Place in refrigerator for 3-4 hours and drain additional water. You can skip this step if short on time.
- Cube tofu into 1 inch cubes and place in a Tupperware container or baking dish large enough that cubes are close but not stacked.
- Prepare marinade by combining 1 tablespoon melted non-dairy butter with 1/2 cup hot sauce + 1/4 cup water. Mix. Pour over tofu. Cover tofu.
- Place tofu in the refrigerator for 1-8 hours (or overnight).
- Preheat oven to 400 degrees Fahrenheit. Remove tofu from refrigerator and transfer to a bowl. Add cornstarch and gently toss until all tofu is lightly coated.
- Line a baking sheet with a Sil-pat or parchment paper. Transfer tofu to baking sheet, spaced evenly.
- Bake tofu for 30-45 minutes, until crispy on the outside, flipping halfway through.
- Meanwhile, combine remaining 1/4 cup hot sauce + 1 teaspoon melted non-dairy butter. Use to drench tofu immediately after removing from the oven.
- Serve immediately.