Buffalo tofu triangles

By Wendy Andresen | Feb 12, 2020
Photo by: Wendy Andresen Some people like to freeze the tofu first and then thaw it and drain it to give it an even firmer texture.

These tasty, spicy treats are thick, firm, very crunchy and filling. This recipe easily feeds four people, with three triangles per person, and we liked the accompaniments of roasted asparagus and mashed potatoes/cauliflower. My husband said this was the best tofu dish ever.


16 ounces extra-firm tofu, such as Heiwa

1 cup plain unsweetened nondairy milk

1 tsp. cider vinegar

1 cup flour

1 1/2 tsp. salt, divided

1 1/2 cups panko breadcrumbs

1/3 cup hot sauce

1/4 cup nondairy butter

3 Tbsp. olive oil

2 Tbsp. agave nectar

1 tsp. paprika, plus more for sprinkling

1/2 tsp. garlic powder

1 scallion, thinly sliced, for garnish

Butter-flavored nonstick cooking spray


1. Press and drain the tofu for at least half an hour. I like to set it in a sieve on a plate, put a small plate on top and then a couple of heavy cans. You can use whatever system works for you.

2. Set the block of tofu on its side and slice it lengthwise into 3 big slabs about a 1/2 inch thick. Then cut each of those slabs in half across the short dimension and then corner to corner into triangles, making a total of 12 triangles.

3. Lay the tofu triangles on a towel and pat them dry while you prepare the coating ingredients.

4. In a soup bowl, whisk together the flour and 1 tsp. salt. In a second soup bowl, whisk together the milk and vinegar. In a third soup bowl, place the panko.

5. Top a sheet pan with parchment and spray it with butter-flavored cooking spray. Set your oven for 400 degrees.

6. Take the triangles one by one and dip them first in flour, then in the milk, then back in the flour, then back in the milk, then in the panko. Press the panko onto the triangles to coat them well. (Don’t even think about texting right now.) By now your fingers are probably pretty well coated too. You might find that tongs are helpful at some point. Place the breaded triangles on the prepared sheet pan.

7. Spray the tops with butter spray, sprinkle with paprika, and bake 15 minutes at 400 degrees. Then flip the triangles over, spray them again, dust with more paprika, and bake for another 15 minutes.

8. While the tofu is baking, make the sauce: Whisk together the hot sauce, butter, oil, agave nectar, paprika, and garlic powder in a small sauce pan and heat until the butter is melted and the sauce is hot.

9. When the triangles have finished baking, transfer them to a wide bowl and pour the sauce over. Stir ever so gently. Garnish with sliced scallions.

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