Buffalo Tofu and Marzetti Prize Pack Winner
Things got a little hot in my kitchen the other night. Not only did I crank up the oven to roast the heck out of my broccoli and cauliflower made simply with olive oil, salt and pepper, but I also got a little firey-hot making some buffalo tofu.
I had a block of tofu defrosting in my fridge after I did the freeze-and-squeeze process and wanted to use it to make little buffalo nuggets. The freeze-and-squeeze method gives tofu a really great, almost chewy texture that will transform the way you think about tofu. I cut the block into about 1.5″ pieces and pan fried them in oil in a large skillet, turning them over halfway through cooking so the nuggets were golden brown on each side.
Meanwhile in a small pot, I melted a few tablespoons of Earth Balance (soy butter) in a few tablespoons of sriracha hot sauce. Once it got a little hot and bubbly, I turned off the heat and set it aside.
Then I mixed the tofu into the sauce, mixed it around a few times so the pieces got nice and coated, and paired them with my roasted veggies. This meal was SO satisfying! Between the high-protein tofu and the rich sauce using the Earth Balance, it was a very filling meal. My very favorite buffalo tofu is from Christopher’s restaurant in Cambridge. I don’t think my recipe quite compares to their deliciousness, but it is a good one!