This Crispy Vegan Buffalo Tofu is so full of flavor and spice, and it comes together so easily. It's a perfect game day dish or for any day where a buffalo craving strikes!Served here with baby kale, chopped celery, and chives.
Keyword: buffalo tofu, crispy tofu, hot sauce, tofu
Drain and press the tofu to remove excess water. Slice the tofu (approx 2/3 cm thick).
Spread the 1/3 cup cornstarch and 1/2 tsp. garlic powder on a large plate and mix with a spoon, then spread it out again on the plate.
Dip the tofu slices on both sides into the cornstarch mixture (the tofu has natural moisture on the slices that will help the cornstarch stick). Avoid having a very thick coating.
Meanwhile, in a bowl, add the hot sauce, garlic powder, and vegan butter. Microwave (or heat on stove) until the butter is melted, about 30 to 60 seconds in the microwave.
In a separate bowl, add the vegan sour cream and slowly whisk in the hot sauce mixture until fully combined.
Meanwhile, pan fry the cornstarch-coated tofu on medium heat in batches (do not crowd the pan), with around 1 tablespoon of oil in the pan for each batch. You will add the tofu to the pan once the oil has heated.
Cook the tofu approx 3 to 4 minutes on each side until it's golden brown, also turning the tofu on its side to brown on the sides a bit.
Separately whisk together the 1 tsp. cornstarch with 1 tbsp. of the sauce mixture to make a "slurry" then add it back to the main sauce mixture. Heat it on the stove until gently bubbling (do not boil rapidly) and thickening.
Coat the cooked tofu with the sauce and serve with greens and chopped celery if desired.
*you can skip this thickening step if using additional vegan sour cream (if your sauce is then already thick enough to your liking from the extra vegan sour cream).