added this 18 years ago
Buffalo Style Tofu
What you need:
1 pound extra firm tofu, cut into strips 1/4" thick
1 tablespoon garlic powder
1/4 cup nonhydrogenated vegan margarine
1/2 cup hot sauce
What you do:
1. Sprinkle tofu with garlic powder. Spray a thin film of cooking spray on a frying pan.
2. Fry the tofu on high heat, flipping occasionally. It's done when the outside is slightly brown, or there are dark spots on it.
3. Melt the margarine in the microwave, add the hot sauce and stir. When the tofu is done place it in the sauce. Make sure the tofu is covered. If you like it hotter or milder just change the ration of hot sauce to margarine.
Preparation Time:
15-20 min
Cooking Time:
Servings:
1-2
Recipe Category:
SO HOW'D IT GO?
Being as lazy as I am, this is usually how I cook my tofu, so I was surprised to find a recipe for it.
As for the sauce, I'd say you should go with Franks Red Hot all the way. =D
I'm a Kentucky vegetarian, so I decided to try this recipe with our state's famous Henry Bain sauce instead of hot sauce: so freakin' good.
Henry Bain Sauce
1 small jar chutney, chopped
1 (14-ounce) bottle ketchup
1 (8-ounce) bottle chili sauce
2 tablespoons (vegetarian) Worcestershire sauce
1/4 cup A-1 Sauce
Tabasco sauce (use your own judgment)
Blend all ingredients together well. Makes about 2 cups.
I wasn't that crazy about this the first couple times I tried it, but I perfected my modifications last night!!
Drain, Freeze, Defrost, then Drain the tofu again. ( you can defrost it in the microwave if you want)
Preheat the oven to 350-400
Then season & flour the tofu (I have some wierd seasoning powder that appears to have turmeric & tastes like it has cumin, I have no idea what else is in it)
Fry in generous amount of oil until browned, then drain in a paper towel
coat the tofu with a mixture of melted marg, brown sugar , & hot sauce, then bake it until the sauce is bubbly
HEAVEN!
Tempeh is delicious, but not necessarily more healthy than tofu as stated above. Yes, the nutrition facts look better in a superficial sense, but tempeh is made from fermented soybeans, and hence your body doesn't digest them as well. This website has a little more info: http://www.rawfoodexplained.com/fermented-foods/types-of-fermented-foods-in-the-diet.html
Hello all - I've yet to try this recipe, but to those who have: do you think this would still taste good if made in advance? I'm thinking about bringing it to our family Christmas potluck, but am not sure that is a good idea since fried things seem to taste better fresh....
hmm, The texture was still too tofuy for my liking...I guess Im a seitan guy
adam, did you try using frozen/thawed tofu? i find this really helps with the texture. Also, try breading it with panko, lightly frying in oil, then pouring sauce over it and baking it for like 20 minutes. With these modifications, i cant imagine anyone not liking it!
you also might try beer battering and frying the tofu. thats how a restaurant around here does it, although with tempeh.
hmm, The texture was still too tofuy for my liking...I guess Im a seitan guy
I was pleasantly surprised by how super duper this was. Seriously, I didn't get to the table before I ate it all. I used Kochujang (the best condiment ever!) Dude, this dish cleared my sinuses.
This was yummy! I tried it with a bit of a crust (EnerG and cornstarch). I chopped into little pieces and put it on pizza, which my boyfriend loved. Thanks for the recipe, it rocks!
This stuff was excellent!! I "chicken fried" the tofu first though. Just mixed up some water and flour till the consistency of pancake batter, dipped the seasoned tofu in it, then dredged in flour. After I pan-fried in a little oil and drained, I bathed the tofu pieces in the margarine/red hot mixture. My picky 12 year old and I scarfed it all!!!
Pages