Crispy Buffalo Tofu Caesar (Print Version)

Golden-crisp tofu coated in spicy buffalo sauce served over fresh romaine with a creamy Caesar dressing.

# Components:

→ Crispy Buffalo Tofu

01 - 16 oz firm or extra-firm tofu, pressed
02 - 2 tablespoons cornstarch
03 - 1 tablespoon soy sauce
04 - 1 tablespoon avocado oil
05 - 1 teaspoon paprika
06 - ½ teaspoon garlic powder
07 - 3 tablespoons butter
08 - ¼ cup buffalo-style hot sauce

→ Creamy Caesar Salad

09 - 8 cups chopped romaine lettuce
10 - 1 cup croutons
11 - ½ cup Caesar dressing
12 - ¼ cup freshly grated Parmesan cheese

# Directions:

01 - Press tofu for 15-30 minutes to remove excess water using a tofu press or by wrapping in paper towels, placing on a plate, and weighing down with a heavy object.
02 - Cut pressed tofu into uniform 1-inch cubes. In a medium bowl, gently toss tofu cubes with cornstarch, soy sauce, avocado oil, paprika, and garlic powder until evenly coated.
03 - Heat a non-stick skillet over medium-high heat. Arrange tofu cubes in a single layer and cook for 5-7 minutes per side, turning as needed, until golden brown and crispy. Work in batches if necessary.
04 - While tofu cooks, melt butter in a small saucepan over low heat. Stir in hot sauce and whisk until fully combined.
05 - Transfer crispy tofu immediately to the saucepan with buffalo sauce. Gently toss to coat all pieces without breaking them.
06 - In a large bowl, combine chopped romaine lettuce and croutons. Drizzle with Caesar dressing and toss to coat evenly.
07 - Divide salad among plates. Top each serving with buffalo tofu and sprinkle with Parmesan cheese. Serve immediately.

# Expert Advice:

01 -
  • The contrast between crispy, golden tofu and cool, creamy caesar is genuinely addictive and makes you feel like you're eating something indulgent.
  • It comes together in under 25 minutes, which means weeknight dinners stop feeling like a chore.
  • Even people who claim they don't like tofu have quietly asked for seconds, usually while trying to act casual about it.
02 -
  • Pressing the tofu genuinely matters—I once skipped it thinking I'd save time and ended up with steamed tofu instead of crispy tofu, which is a completely different and disappointing thing.
  • Don't crowd the pan when the tofu's cooking; each cube needs contact with the hot surface to brown, and piling them together just steams them into mushiness.
  • Add the hot sauce to the tofu immediately after it comes off the heat while it's still warm, because cold tofu absorbs the sauce less effectively and tastes slightly off.
03 -
  • Store the cooked tofu and salad separately in airtight containers; the tofu stays good for up to 3 days and actually tastes better when you reheat it in a skillet or air fryer to restore the crispiness.
  • If you're meal prepping, keep the dressing separate from the greens and add the warm tofu right before eating so nothing gets soggy or loses its personality.
Return