Crispy Buffalo Tofu Caesar (Print Version)

Spicy, golden-crisp tofu with zesty buffalo sauce over fresh Caesar salad

# What You'll Need:

→ Crispy Buffalo Tofu

01 - 16 oz firm or extra-firm tofu, pressed
02 - 2 tablespoons cornstarch
03 - 1 tablespoon soy sauce
04 - 1 tablespoon avocado oil
05 - 1 teaspoon paprika
06 - 0.5 teaspoon garlic powder
07 - 3 tablespoons butter
08 - 0.25 cup buffalo-style hot sauce

→ Creamy Caesar Salad

09 - 8 cups chopped romaine lettuce
10 - 1 cup croutons
11 - 0.5 cup Caesar dressing
12 - 0.25 cup freshly grated Parmesan cheese

# Steps to Follow:

01 - Press tofu for 15 to 30 minutes to remove excess water using a tofu press or by wrapping in paper towels, placing on a plate, and weighing down with a heavy object.
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, cooking in batches if necessary. Cook for 5 to 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.
05 - Transfer crispy tofu 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 evenly.
07 - Divide salad among serving plates. Top each portion with buffalo tofu and sprinkle with Parmesan cheese if desired. Serve immediately.

# Additional Tips::

01 -
  • The tofu gets genuinely crispy and golden, not soggy or mushy—this is the secret that converts skeptics.
  • Buffalo sauce and Caesar dressing together create this wild sweet-spicy-creamy balance that keeps you reaching for another bite.
  • Twenty-four minutes total means you can make this on a weeknight without stress or cleanup nightmares.
02 -
  • Pressing the tofu is absolutely essential—skip it and you'll end up with steamed cubes that taste watery and won't crisp no matter how long you cook them.
  • Don't crowd the skillet or the tofu will release steam and soften instead of developing that crispy golden exterior you're after.
03 -
  • Pat your pressed tofu completely dry with fresh paper towels right before coating—any remaining moisture will prevent crispy browning.
  • If your hot sauce is vinegar-heavy and thin, let the butter warm it gently so the sauce clings instead of sliding off the tofu.
Return