Crispy Buffalo Tofu

Crispy Buffalo Tofu

1fat
0.5protein
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This is perfect dish for those of you who love a little heat! Ours is served over a bed of romaine lettuce, broccoli, red cabbage, green onion, shredded carrots and feta cheese with some brown rice!

icon4 oz tofu
icon45 minutes
Dinner
Diverticulosis
Diabetic Friendly
Gluten Free
Vegan
Vegetarian
Low FODMAP
Dairy Free
Ingredients
3 servings
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  • Extra firm tofu
    1 (14 oz) block
  • Olive oil
    3 teaspoon
  • Cornstarch
    1 tablespoon
  • Hot sauce (omit or swap with FODY hot sauce for Low FODMAP)
    1/4 cup
  • Salt
    1 pinch
  • Pepper
    1 pinch
Directions
  • 1
    Remove tofu from package, wrap in paper towels, set a plate and then something heavy on top (like a can of beans) to press the water out of the tofu for at least 15 minutes.
  • 2
    Once tofu is drained, cut into cubes.
  • 3
    Preheat oven to 400°F.
  • 4
    Add tofu, to bowl with salt, pepper, olive oil, and cornstarch. Toss to coat. Transfer tofu to parchment paper lined baking sheet, positioning tofu so blocks aren't touching one another.
  • 5
    Bake for 15 minutes, remove pan from oven, flip tofu, bake for another 15-20 minutes or until desired level of crispiness.
  • 6
    Remove from oven, add tofu to medium sized bowl, add hot sauce and toss to coat.