Crispy Buffalo Tofu Caesar (Printable View)

Spicy crispy tofu with zesty buffalo coating over fresh Caesar salad for satisfying crunch

# Ingredient List:

→ For the Crispy Buffalo Tofu

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→ For the Creamy Caesar Salad

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# How to Make:

01 - Press the tofu for 15–30 minutes to remove excess water. Use a tofu press or wrap the tofu in paper towels, place on a plate, and weigh down with something heavy.
02 - Cut pressed tofu into uniform 1-inch cubes. In a medium bowl, gently toss tofu cubes with cornstarch, soy sauce, avocado oil, paprika, and garlic powder until evenly coated.
03 - Heat a non-stick skillet over medium-high heat. Arrange tofu cubes in a single layer (cook in batches if needed). Cook for 5–7 minutes per side, turning as needed, until golden brown and crispy.
04 - While tofu cooks, melt butter in a small saucepan over low heat. Stir in hot sauce and whisk until fully combined to make the buffalo sauce.
05 - Once tofu is crispy, transfer immediately to the saucepan with buffalo sauce. Gently toss to coat all pieces without breaking them.
06 - In a large bowl, combine chopped romaine lettuce and croutons. Drizzle with Caesar dressing and toss to coat.
07 - Divide salad among plates. Top each serving with buffalo tofu and sprinkle with Parmesan cheese if desired. Serve immediately.

# Expert Tips:

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  • The contrast between hot, crispy tofu and cool, creamy salad hits every single craving at once
  • It transforms humble ingredients into something that feels like restaurant comfort food
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  • Do not skip the pressing step, seriously, unless you want soggy tofu that steams instead of crisps
  • The cornstarch coating needs to be fully cooked through or it will taste chalky, so let those cubes get properly golden
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  • Work in batches if your pan is crowded, because steaming tofu defeats the entire purpose of this recipe
  • Let the pan get properly hot before adding tofu, otherwise you will get sticking instead of crisping
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