Crispy Oven Baked Buffalo Tofu Bites

Wild ox tofu chomps are here for the majority of your nibbling needs: hot, exquisite, and fresh outwardly and smooth within.

Wild ox bison wild ox wild ox tofu chomps! On the off chance that you adore tofu and you cherish wild ox wings, this formula is for you. Hell, in the event that you simply like tofu, this formula is for you.

This is my most loved method for making fresh tofu in the stove: simply hurl in cornstarch and heat. The exterior get all crunchy and fresh and the inner parts remain smooth. After the broiler the tofu is hurled in a simple 3 fixing bison sauce that is produced using sriracha, spread, and nectar. It’s truly so great. Possibly superior to anything bison wings?! It’s a hell of much simpler than making wild ox wings and less demanding to eat as well.

The best part about this formula is that practically every last bit of it occurs in the broiler so you can simply relax on your telephone and look through instagram, look at charming creature recordings, or snicker at images. When you get eager, you have a hot, fulfilling nibble. Genuinely so great. Remember the celery and farm sauce!

Crispy Oven Baked Buffalo Tofu Bites | www.iamafoodblog.com
Crispy Oven Baked Buffalo Tofu Bites | www.iamafoodblog.com
Crispy Oven Baked Buffalo Tofu Bites | www.iamafoodblog.com
Crispy Oven Baked Buffalo Tofu Bites | www.iamafoodblog.com

CRISPY OVEN BAKED BUFFALO TOFU BITES RECIPE

  • SERVES 2
  • PREP TIME: 5 MINUTES
  • COOK TIME: 45 MINUTES
  • TOTAL TIME: 50 MINUTES
  • 1 package pressed or firm tofu*
  • 1 tablespoon cornstarch
  • 1/4 cup sriracha
  • 2 tablespoons butter
  • 2 tablespoons honey

Preheat the oven to 400°F. Dry off your tofu with a paper towel and cut into 1/2 inch cubes. Toss with the cornstarch and arrange the tofu on a parchment paper lined baking sheet. Bake for 30-45 minutes – midway through, flip the tofu cubes.

When you have just 5 minutes left on the baking time (at that point your tofu should be a light golden brown) start the sauce. In a frying pan, heat up the sriracha, butter and honey over medium heat until combined and bubbly.

Remove the tofu from the oven and toss in the sauce. Enjoy hot!

* I buy pressed tofu at the store, but I know some places don’t sell it. You can substitute regular medium or firm tofu, just cut it and place it on clean paper towels to drain, flipping every so often until it removes most of the excess moisture.

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