Buffalo battered tofu tenders
Here we double batter tofu to create a super flavoured and slightly crispy shell - the tofu goes a little grizzly when cooked in the air-fryer to give a more "meaty" bite.
Takes
Serves
Ingredients
- 200 g firm tofu
- 50 g White flour
- 90 ml plant milk
- 3.5 tsp garlic powder
- 2.5 tsp paprika
- 2 tbsp tomato puree
- 2 tbsp apple cider vinegar
- 2 tbsp maple syrup
- 1 tsp chilli powder or ½ tsp if you are sensitive to spice
Instructions
- Preheat oven to 200 C/ 190 C fan
- Or use airfryer
- Method;
- Press the tofu to remove any excess moisture.
- Cut into approx 2 cm thick pieces.
- In a large mixing bowl, add the flour, 1/2 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp of salt, ¼ tsp of black pepper and mix well. Add the plant milk and mix well to form a batter. Add the tofu strips to the bowl and coat them gently and evenly in the batter.
- Place the tofu in an even layer in an airfryer and cook for 15 minutes at high temperature until nicely starting to roast and smell delicious (alternatively bake in a preheated oven at 200 degrees C for 25 mins).
- For the buffalo sauce;
- Mix 4 tablespoons of oil, 2 tablespoons of water along with 1 tsp of salt along with 2 tsp paprika, 3 tsp garlic powder, 2 tbsp tomato puree, 2 tbsp apple cider vinegar, 2 tbsp maple syrup, 1 tsp of chilli powder or less if you prefer less spicy and mix well. Whisk these together until smooth.
- Remove the battered tofu from the airfryer into a large bowl. Pour in the buffalo sauce and mix well with a spatula or with your hands ensuring they are well coated.
- Place back in the airfryer in an even layer and bake for a further 15 minutes or alternatively bake in a preheated oven at 200 degrees C for 25 mins.