Buffalo Tofu Sticks
15min
4 pers.
25min
Extra firm tofu
Appetizers and appetizers
Comforting Recipes
Ingredients
125 ml (1/2 cup) Buffalo sauce (such as Frank’s RedHot)
20 ml (4 tsp) brown sugar
15 ml (1 tbsp) apple cider vinegar
1 container of 350 g extra-firm Soykei tofu, cut into sticks
125 ml (1/2 cup) all-purpose flour
2 eggs
10 ml (2 tsp) chili powder
5 ml (1 tsp) paprika
5 ml (1 tsp) onion powder
2.5 ml (1/2 tsp) garlic powder
1.25 ml (1/4 tsp) cayenne pepper
125 ml (1/2 cup) panko breadcrumbs
125 ml (1/2 cup) plain breadcrumbs
310 ml (1 1/4 cups) ranch dip
Preparation
- In a bowl, mix 80 ml (1/3 cup) of Buffalo sauce with the brown sugar and apple cider vinegar. Add the tofu sticks and toss to coat them evenly. Cover and refrigerate for at least 8 hours.
- When ready to cook, prepare three shallow plates. In the first, place the flour. In the second, whisk the eggs. In the third, mix the spices with the breadcrumbs.
- Dredge a few tofu sticks in flour, dip them in the beaten eggs, then coat them with the breadcrumb mixture. Gently shake off any excess coating.
- Preheat the air fryer to 190°C (375°F).
- Lightly oil the air fryer basket and place a few tofu sticks inside. Spray the sticks with oil.
- Cook for 8 to 10 minutes, flipping them halfway through. Repeat with the remaining tofu sticks.
- If desired, drizzle the sticks with the remaining Buffalo sauce. Serve with ranch dip.
