Buffalo Style Tofu

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Recipe submitted by baakewa@grove.iup.edu

Buffalo Style Tofu

Ingredients (use vegan versions):

1 pound of extra firm tofu.
1 tablespoon garlic powder
1/4 cup of non-hydrogenated, vegan margarine
1/2 cup of hot sauce

Directions:

Cut the tofu into strips about 1/4 of an inch thick and sprinkle with garlic powder. Spray a thin film of cooking spray on a frying pan. Fry the tofu on high heat, flipping occasionally. Its done when the outside is slightly brown, or there are dark spots on it. 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, or experiment with barbeque sauce etc.

Serves: 1-2.

Preparation time: 15-20 min.

Nutrition Information: Well, I'm willing to bet that it is pretty bad for you, but it tastes pretty darn good..

I GOTTA TRY THIS RECIPE!!!!!!

Archived comment by: charles

I've tried this a few timjes and love it! I make one change though....instead of frying the tofu and then dipping it in hot sauce/margarine mix...i use loisiana hot sauce and sprinkle it over the tofu just before its done...wait a few secs and then turn them over and repeat...if you're careful, its not too spicy...(and a lot better for you)

Archived comment by: gwn3556@imap2asu.edu

This recipe should come with a warning..DO NOT MAKE IF YOURE PLANNING TO EAT ALONE!! It was hard not to eat the entire thing.

Archived comment by: shelley

As long as you're melting the margarine anyway, why not use an oil, like canola, instead. It would be a lot healthier without those partially hydrogenated oils.

Archived comment by: jolene

Margarine probably tastes better than canola. Maybe you could spice up the flavor of canola with some fresh herbs seeped in it?

Archived comment by: anne

I am from BUFFALO and we don't put garlic in the sauce EVER. We prefer to use 1/2 cup FRANKs Original REDHOT Cayenne Pepper Sauce, and 1/3 cup melted butter or margarine. Thats it! You can fry or bake in the oven. BYW this sauce adds tang and flavor not just heat.

Archived comment by: c

interesting recipe. i will try it, sans margerine tho...id just use butter, if at all. why is tofu only tasty when we fry the hell out of it?? hee hee...im thinking these strips would be good on top of a nice green salad, or on a huge bulkie roll...

Archived comment by: a. j.

i bet this would be great with tempeh... we need to get tempeh out there more - more protein (4 oz tofu=9g, 4oz plain tempeh=24g) and less processed hence better for us... easier to digest, requires little energy to produce vs tofu... VIVA TEMPEH !!! - andre

Archived comment by: andre

I am looking forward to trying this. Has anyone tried it with picky kids?

Archived comment by: cynthia

refering to tempeh, I would like to know if anyone has made it, and if it is hard to make. I am the only veg in my family, and I do not like to spend so much to feed myself. I am living on mostly beans as my protien to save on expenses. and to answere anyone saying meat is more expensive, my family eats mostly free or lowcost meats so no it is not cheaper. except for beans, meat is cheaper. kitty

Archived comment by: kirsten

I've only tried tofu once and neither my hubby nor I liked it. Could you grill this tofu rather than frying it? Could you baste it with the Louisianna Hot Sauce? Oh and could anyone please advise me about the different forms of tofu? There is firm, silken, etc. Which do you use for what? Mucho appreciated. Norma (from Canada Eh?)

Archived comment by: norma

You could definitely grill this, but for some reason, frying it tastes better. Grilling also doesn't cook the inside as well. Norma, I use tofu all the time. For things like this, use extra-firm tofu. Freezing it first, then thawing it, sqeezing the water out of it and marinating it in sauces gives it a more meaty texture and tastes excellent. For sauces, dips, dressings and spreads, use silken tofu. The softer the better. Chinese tofu is fairly firm and is good for making stir-frys and using in soups. TOFU RULES!! Shocked

)

Archived comment by: marci The garlic in this recipe is used on the tofu for added flavor not in the sauce. Picky, picky... Laugh

Archived comment by: l

In response to the person from Buffalo: I have a bottle of Franks Hot Sauce sitting in my fridge and one of the listed ingredients is GARLIC!

Archived comment by: krista

How come in the Nutrition Info. you said this recipe is bad for you? I'm new to the World of Tofu and if I thought I knew anything about it, it was that it is good for you. What up???

Archived comment by: sHELLY

Well shelly...frying stuff is sometimes thought of as bad for you; plus dipping it in a margerine laced sauce will also add a certain amount of fat as well. I'm thinking that's where the bad for you thing came from.

Archived comment by: susan

Considering the thoughts on margarines unhealthiness but canola oil not tasting good, what about olive oil? Good taste and very healthy too. Also for those who would prefer not to fry the tofu, it could be browned in the oven... even with those changes, this is a great recipe--I never would have thought to do this to tofu on my own...thanx.

Archived comment by: lee

I have been making Buffalo Tofu for years and just happened to stumble upon this recipe today. If you are concerned about frying the tofu just bake it until it is browned. As for the margarine and fat concern, well if you want to eat Buffalo (Tofu) Wings you are gonna get some fat. The taste isn't the same unless you use margarine or butter. Oils won't cut it. Buffalo chicken wings were a favotie of mine before I was vegetarian and tofu Buffalo wings was one of the first recipes I made up. it is great as a snack or on a salad (popular bar&grill item (with chicken of course) around here or on as a sandwich meat. Well enjoy folks.

Archived comment by: brian

This is just redhot-and-margerine-flavored tofu. Hotsauce and margerine is all you can taste. Boring, I give it a thumbs down.

Archived comment by: noam

I've made this recipe several times and me and my children ages 6 and 10 love it! Trust me, it HAS to be made with marjerine or it just does not has the taste of buffalo Wings. In my opinion, it taste just like the real thing.

Archived comment by: nichele

This is wonderful!!!!!!! Sorry, Noam, you are NOT very nice!!! I give your name a thumbs down......lol.

Archived comment by: lucy

To the person new to tofu - some people like tofu as is, just sliced into whatever dish, with that gelatinous texture, but we find that for the kids to eat it willingly it needs to be drained (try the freeze-and-squeeze technique - it improves the taste of even plain tofu!), sliced, marinated and sauteed till dry. Then it has a nice, chewy, satisfying texture. You can use any marinade you like - we like the entire World Harbors line of marinades, which come in Teriyaki (sweet and hot), buffalo wings, fajita, Thai, barbeque, etc. They all work well, depending on what else you're serving. Use a sprayed non-stick pan. Re Tempeh, its also far more expensive than tofu, and my kids don't like the texture or taste. Tofu, at an Asian market, is as little as $.79 on sale, compared to almost $2 in the supermarket.

Archived comment by: barbara

Ooh,I made this yesterday! It was yummy. I HATE margerine it just tastes yucky so didn't use any and it was great! I now love tofu more than ever.

Archived comment by: eMM

sounds good. anyone tried it with seitan? Also, you can get vegan margarine that is non-hydrogenated, like the one called Earth Balance.

Archived comment by: oregonamy

I'm from Rochester, NY and Buffalo Tempeh sandwiches are always on the menu at vegetarian restaurants but I can never get it to turn out right. :-( Any suggestions?

Archived comment by: humanchild

Heres a tip. I don't know if anybody else has heard about this, but somebody told me to try draining a block of tofu and freezing it. I tried this, and after a few days I defrosted it, and found a wonderful grain the ice crystals had created in the tofu. Lightly vegan breaded, firm Sunrise tofu fried in canola oil is great with tartar sauce, and is a lot like cod or haddock. Who needs fish, right? I imagine this would also work with the wings. Now that I've located this recipe, I'm definitely going to try it out with the defrosted tofu.

Archived comment by: vegeThespian

I also am a native from BUFFALO. i will be trying this soon. my husband just had wings the other day and the smell was wonderful. I will be making them with FRANKS HOT SAUCE which is authentic or if you could get a hold of some of the sauce from THE ANCOR BAR that would be really authentic!

Archived comment by: supermom02

This was GREAT!!! I didn't think I would like it but I tried it anyway. I ate the whole pound of tofu by myself. I changed it a little. I used Smart Balance Light (no hydrogenated oils). I had some butter but I figured I didn't want to use that. But everything else I followed to the tee. Thanks for the great receipe.

Archived comment by: cheeki3

Like someone said, it tastes just like hot sauce and margarine on tofu. But that's really good. P.S. For Canadians, the Presidents Choice margarine is both non-hydrogenated and vegan.

Archived comment by: semisorry

Thanks for the idea, I am still learning how to use tofu. Appreciate all your comments.

Archived comment by: greentea

This is the first thing I ever made with Tofu (just now!) and its VERY good. Thanks

Archived comment by: stalkz

First tofu recipe I'm ever trying that is (hopefully) not gonna come out mushy and tastless... wish me luck!

Archived comment by: projetdefleur

I love this recipe....easy and tasty. I prefer to use seitan with this though....its got a meatier taste and texture for those who like that sort of thing.

Archived comment by: amberbella

I am new to the world of Tofu and was anxious to try this recipe, My expectations were higher than the taste of it, I did add a little added margarine with a hince of Chicken broth flavoring to the finish product and it changed the taste for the better. Plus I had to reduce the amount of hot sauce since I have a 2 year old sharing my plate, which I am sure altered the taste of the dish.

Archived comment by: crystalsop

This was soooooo yummy! It was even better the next day. The best thing is that you don't feel gross after you're finishe'd eating it.

Archived comment by: guitarista

Ok so I made this recipe last night! Yum! I ended up putting the sauce over the cooked tofu and put it in the oven for a bit. The sauce went all yummy and sticky and the tofu is so chewy! Great with a salad - try it!

Archived comment by: surfchic

Hello! I would like to try this recipe but I live in France and we don't get this hot sauce, so I was wondering if I could use something else instead, or make my own. What are the ingredients? Is it a bit like hot ketchup or barbecue sauce? I don't even know what its suposed to taste like! Thanks!

Archived comment by: plume

Plume--Hot sauce isn't like ketchup or barbecue sauce in flavor or consistency. Its generally made with hot peppers and vinegar. I use Franks Original Red Hot Cayenne Pepper Sauce. Its ingredients are: aged cayenne red peppers, vinegar, water, salt, and garlic powder. The sauce is thinner than ketchup or barbecue sauce. I hope this helps you!

Archived comment by: willwolf

This recipe is soooo good. Make sure the heat on the skillet is high enough that the garlic granules get blackened. That gives it a nice taste. I use Earth Balance margerine and Louisiana Hot Sauce. Excellent!

Archived comment by: dressel

hmmmm im gonna try this but add the hot sauce and maybe a dab of maple syrup while the pan is still hot and see if i can get em sticky like ribs, don't wanna be a party pooper but canola oil has had a lot of bad reports in the last year or so, carcinogenic or summit, think ill give the canola a miss

Archived comment by: grimreefers

for anyone wondering about making these with tempeh, i just submitted a recipe to that effect yesterday (5/10/05). it should be listed in the next couple of weeks, i guess. the texture and flavor of the tempeh are excellent for the buffalo sauce. so... the recipe is coming, its just not here yet.

Archived comment by: saraT

WOW! Excellent! I did the whole freeze/thaw/squeeze thing, and cut them about 5mm thick...also, I used butter and Red Rooster hot sauce. Not healthy at all, but SOOOO good!

Archived comment by: swansea

we are trying this recipe fried by nonstick spray, canola oil, baked, and making the sauce as directed except with yogurt butter rather than margarine. Well see how it comes out.....

Archived comment by: puthalamul

still waiting on the baked ones (kind of taking a while Sad

)....had a little sprayed set, started out well but then started to stink and smelled burnt. came out looking fine but are a little flacid. The canola cooked set look the same as the sprayed set but feel crispier. taste test to come - red stripes are good in the meantime

- hoooray beeer!!!!

Archived comment by: puthalamul

everything came out super yummy! One of us liked the canola fried up ones the best and the other liked the baked ones (the key to the baked ones is not over cooking them) the sprayed came out real soft (their taste was ok though)

Archived comment by: puthalamul

Puthalamul thanks for experimenting and reviewing this recipe, make it sound so good! Think I'll try the canola oil version tomorrow for dinner!

Archived comment by: marthamydear

...and thanks baakewa for posting recipe!!!

Archived comment by: marthamydear

This was really good. It was so simple that I was surprised it was so yummy. Hot sauce rules!!

Archived comment by: rosecurry

Even my meat-eating husband loved this! He agreed with me that you get all the flavor without having to make the mess of trying to get stuff off of bones (eew). What I did to make it more like Hooters or places I have had wings in Buffalo was this: I had leftover, almost stale Really Big Bread (delicious recipe on this site, make it, or else I'll come make it for you!). I ground it into crumbs with a spice grinder and toasted them a bit in a frying pan with some Vegesal (seasoned salt). I used the same spice grinder to grind 1 TB of flax seeds and then whisked in 3 TB of water to make an egg substitute. I took previously frozen and squeezed extra firm tofu and cut it into thin chunks. Dipped it in substitute, then into breading. I fried it in olive oil for about 4 minutes on each side, until a rich golden brown. Put all the pieces in a metal cake pan. Melted 1/3 C soy margarine with 1/2 C Franks Hot Sauce, and poured the mixture over the tofu pieces, stirring to coat. Then I baked it at 350 for around 20 minutes, shaking the pan to stir up the sauce about twice. It was SO DIVINE with celery sticks and dipped into Tofuttis Better Than Sour Cream w/ Guacamole Flavor (hey, its already not good for you, so a few trans fats from the fake
sour cream won't kill me!). YUMMY YUMMY YUMMY!!!!!!!!!!!

Archived comment by: dressingWhatever

DressingWhatever--Thanks for adding your adjustments to this recipe. Next time I make this, I think I'll try your breaded version. By the way, what is Tofutti Better Than Sour Cream w/ Guacamole Flavor? Did you just mix some guacamole into the Tofutti, or is this a new flavor of Tofutti Sour Cream?

Archived comment by: willwolf

SOOOOOOOOOOOOOOO GOOD! I used a szechuan flavoured extra-firm pack of tofu and used b-b-q sauce mixed with soy sauce instead of hot sauce (since I didn't have any). It turned out fabulous! Even my boyfriend who hates tofu on its own ate a big sandwich with it!! Delicious with a little Veganaise on a whole wheat bun.

Archived comment by: veggievulture

I made this again tonight using extra-firm tofu that I had freezed n squeezed before frying. I fried the tofu in canola oil instead of with non-stick spray and found that it came out much crunchier and didn't burn as much. I also used Franks Original Red Hot Sauce mixed with margerine and added a little bit of barbeque sauce for sweetness. THESE WERE AWESOME! SO SO SO GOOD! Tomorrow, I plan on having the leftovers in a sandwich with lots of nayo and crunchy lettuce. MMM-MMM!

Archived comment by: veggievulture

I found the Tofutti Sour Cram w/ Guacamole flavor at my grocery store. Its almost like a ranch dip. Its YUMMMMMMMMMMMMMY!

Archived comment by: dressingWhatever