To make this recipe vegan swap the butter for vegan butter or coconut oil, sour cream for vegan yoghurt, mayonnaise for vegan mayonnaise and blue cheese for 1 tablespoon of nutritional yeast
| Created by | Spinneys |
| Prep time | 30 minutes |
| Cook time | 20 minutes |
| Serves | 2-4 |
| Cuisine | American |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 1237 |
| Fat | 66.6g |
| Saturates | 30.8g |
| Protein | 33g |
| Carbs | 131g |
| Sugars | 10.7g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFSqueeze out any excess water from the tofu and slice it into 8cm long fingers.
Place 100g of flour in a medium-sized bowl. In a separate bowl, combine the remaining flour and water to make a paste. Finally, in a large bowl, toss together the panko, 1 teaspoon of salt, pepper, garlic powder, 1 tablespoon of paprika and ½ teaspoon of cayenne.
Working with one piece at a time, coat the tofu in flour, then the paste and finally in the breadcrumb mix.
Heat a deep-fryer or pot of oil to 180°C. Drop the tofu into the fryer in batches and fry until crispy and golden. Drain on paper towels.
To make the buffalo sauce, combine the hot sauce, salted butter, vinegar, ½ tablespoon of paprika, ¼ teaspoon of Worcestershire sauce, a pinch of cayenne and ¼ teaspoon of salt in a small pot placed over medium heat and bring to a boil while whisking. Once the sauce begins to boil, remove from the heat and set aside.
Combine the sour cream, mayonnaise, blue cheese, lemon juice and 1 teaspoon of Worcestershire sauce in a bowl.
Toss the fried tofu and buffalo sauce together and serve with the blue cheese dip.
