Buffalo Tofu Tenders with Ranch Dip
As I approach the 1 year mark on my “mostly vegan-sometimes pescatarian” diet, there are some things from my past life as a meat-eater that I find myself craving HARDCORE. Pulled Pork dripping in BBQ sauce is one. A Bacon Cheeseburger is another. I’ll stop myself before my eyes glaze over and I launch into a full-on Bubba Gump style list of all things deliciously carnivorous.
While the good news is that going pegan has solved all of my persistent digestive issues, the bad news is that I’m often left with weird daydreams about meat - and that’s not the kind of thing I admit lightly.
So here I am, scratching the itch for spicy, drippy, LICK YOUR FINGERS style Buffalo Wings…except with tofu. And guess what? I am SAT-IS-FIED.
The key is to freeze the tofu overnight before thawing and breading the next day. Freezing changes the texture of tofu drastically and almost magically: When ice crystals form, they create small holes in the tofu, making it spongier, firmer, and chewier than it was before. AKA: MEATIER. Ding Ding Ding - we have a winner.
Buffalo Tofu Tenders with Ranch Dip
Ingredients:
- 1 14oz block of tofu, pressed of all liquid
- 2 tablespoons flour
- ¼ cup almond milk (any milk, dairy or otherwise, will do here)
- 1 cup panko breadcrumbs
- ¾ teaspoon kosher salt
- 10 tablespoons olive or vegetable oil, divided
- ½ cup Frank’s Buffalo Hot Sauce
- ½ cup vegetable broth
- 4 tablespoons butter (or ghee)
- 2 tablespoons coconut aminos (you can use soy, it’s just a little saltier)
- 1 teaspoon garlic powder
- ¼ teaspoon black pepper
- 2 teaspoons cornstarch (tapioca flour and arrowroot both work, too)
- 2 teaspoons water
- ½ cup mayonnaise (or veganaise for dairy free)
- ⅓ cup sour cream (or unsweetened coconut milk for dairy free)
- 1 teaspoon dried parsley
- ½ teaspoon dried dill
- ½ teaspoon dried garlic powder
- ½ teaspoon dried onion powder
- ½ teaspoon dried chives
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- Celery sticks
- Carrot sticks
Instructions:
- After you press the tofu of most of its liquid, cut into 8 equal slices widthwise. Then cut each of those pieces in half again, to resemble the shape of chicken nuggets. Place in a single layer on a plate lined with parchment and freeze overnight. This step gives tofu a spongier, firmer and chewier texture....which is a good thing! Remove and let thaw on paper towels to absorb the liquid. Pat dry.
- Place flour, milk and panko EACH in their OWN shallow dredging dishes. Season the panko with kosher salt. Dredge the tofu first in the flour, then the milk and finally the panko. Make sure you coat all 6 sides.
- Heat about 5 tablespoons of oil in a large nonstick saute pan. Once hot, add 8 of the tofu cutlets. Fry until all 6 sides are golden brown. Don’t forget the edges! Transfer to a wire rack to cool. Wipe out the pan and add 5 more tablespoons of fresh oil. Once hot, add the rest of the 8 tofu cutlets to the pan and repeat the process. Reserve while you make the sauces.
- Combine hot sauce, vegetable broth, butter, coconut aminos, garlic powder and black pepper in a medium saucepan. Bring to a boil, then reduce heat and simmer for 4-5 minutes. In a small bowl, whisk the cornstarch and water until smooth. Pour it into the sauce and whisk well. Let simmer for another 5 minutes until thick.
- Place all ingredients in a bowl and mix until smooth and creamy. Chill until ready to serve. Dip will keep for up to 1 week if stored in a covered container or mason jar in the refrigerator.
- Using tongs, dip each crispy tofu piece into the Buffalo Sauce making sure to coat all sides. Serve alongside Ranch Dip, celery and carrot sticks.