Super Fast Buffalo Tofu
Super Fast Buffalo Tofu

While I can’t say that I’ve actually ever eaten a chicken wing, I crave buffalo sauce something terrible. I whipped up this super fast buffalo tofu the other night when I was starving. I like to use local, organic firm tofu because I think that it’s firmer – I don’t even need to press it! Because I was in a big hungry hurry, I served the tofu with some wilted spinach, but garlic greens, mac and cheese, or any traditional southern side would be great.

Super-Fast Buffalo Tofu

serves 4 (or 2, if you can’t get enough)

1 large block (8 oz.) extra-firm tofu, patted dry

1/4 – 1/2  c. Frank’s Red Hot hot sauce (it has to be Frank’s)

3 Tbs. melted earth balance or butter

salt and pepper, to taste

1/2 yellow onion, chopped

fresh cilantro

Dice the tofu evenly, and plate in a Ziploc bag or tupperwear. Mix the hot sauce and 2 Tbs. of melted butter, then pour over the tofu. Shake the closed bag or tupperwear until the tofu is evenly coated, and let sit. Fry the onion with the remaining Tbs. of butter in a large sauce pan over medium-high heat. When the onion is crispy, set aside. Add the tofu and sauce to the hot pan, and fry until the tofu is  heated through and browned, adding more butter (if absolutely necessary), and salt and pepper to taste.  Top the tofu with the fried onions and fresh cilantro.


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veggicurious

Erin Gautsche cooking in and eating out, traveling and learning; curious and vegetarian.

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