Pin The first time I made buffalo tofu, my roommate walked in and assumed I'd ordered wings from the sports bar down the street. That crispy exterior and that unmistakable vinegar kick somehow fooled everyone. Now it's become the go-to dinner whenever we want something that feels indulgent but actually takes zero effort to put together.
Last winter during finals week, my study group practically lived on this stuff. We'd take turns manning the skillet while someone else chopped lettuce, and somehow the ritual of tossing tofu in buffalo sauce made cramming feel almost cozy. Now whenever I smell hot sauce melting into butter, I'm back in that tiny kitchen laughing about practice problems.
Ingredients
- Firm or extra-firm tofu: Press it properly and you'll get that satisfying chew instead of mush
- Cornstarch: Creates the crispy coating that actually holds up under sauce
- Buffalo-style hot sauce: Frank's is the classic choice but any cayenne-based sauce works beautifully
- Butter: Don't skip it—the richness balances the sharp vinegar heat
- Romaine lettuce: Sturdy enough to stand up to warm toppings without willing instantly
- Caesar dressing: Creamy and tangy, it tames the spice perfectly
Instructions
- Press and prep the tofu:
- Wrap your block in paper towels, set it on a plate, and stack something heavy on top while you gather everything else
- Coat the cubes:
- Toss the pressed cubes with cornstarch and spices until they're evenly dusted—think of it like giving each piece a little jacket
- Get the crunch going:
- Heat your skillet until it's nice and hot, then arrange tofu in a single layer and let it sizzle undisturbed for a few minutes
- Make the sauce:
- While tofu browns, melt butter in a small pan and stir in hot sauce until it's glossy and fragrant
- Toss it all together:
- Drop that golden tofu right into the buffalo sauce and fold gently until every piece is coated
- Build your bowls:
- Toss lettuce and croutons with dressing, pile it onto plates, and crown with those spicy crispy cubes
Pin My partner initially turned up their nose at tofu in general but after one bite of this, they were sneaking pieces off the plating board. Something about that buffalo spice makes everything taste familiar and comforting, like bar food but somehow better.
Making It Your Own
Sometimes I'll add sliced celery or shredded carrots to the salad for extra crunch. The freshness cuts through the rich sauce and reminds me why this works so well as a complete meal, not just spicy protein on greens.
The Make-Ahead Secret
You can press and cube the tofu in the morning, then keep it refrigerated in a sealed container. Come dinner time, you're literally minutes away from eating, which has saved me on more chaotic weeknights than I can count.
Leftovers Done Right
Never toss sauced tofu with salad if you're planning to store it. The sauce makes everything soggy and sad by lunch the next day. Instead, keep components separate and reheat tofu in a hot skillet or air fryer until it crisps back up.
- Air frying at 375°F for about 5 minutes brings back almost all the original crunch
- If sauce has thickened too much in the fridge, whisk in a tiny splash of water
- Fresh croutons right before serving make all the difference for texture
Pin This recipe proves vegetarian food can be just as crave-worthy and messy-fun as the classics. Enjoy every spicy, crispy, creamy bite.
Recipe FAQ
- → How do I get tofu really crispy?
Press tofu for 15-30 minutes to remove excess moisture, coat evenly in cornstarch, and cook in a single layer over medium-high heat without overcrowding the pan.
- → Can I make this vegan?
Substitute vegan butter for regular butter, use vegan Caesar dressing, and either omit Parmesan or replace with nutritional yeast or vegan parmesan alternative.
- → What protein alternatives work well?
Cooked chicken breast, tempeh cubes, or roasted chickpeas all make excellent substitutes for tofu while maintaining the spicy buffalo coating.
- → How long does this keep for meal prep?
Store tofu and salad separately in airtight containers for up to 3 days. Reheat tofu in an air fryer or skillet to restore crispiness before serving.
- → Can I adjust the spice level?
Reduce hot sauce for milder flavor, or add cayenne pepper or extra buffalo sauce to increase heat intensity to your preference.