Ingredients
Units
Scale
Crispy Tofu Chicken Fingers:
- 1 package extra firm tofu, drained
- 1/2 cup pickle juice
- 1/2 cup buffalo sauce, mild-med
- 1/3 cup flour
- 1/4 cup corn starch
- 1/2 tsp salt
- Few cracks of black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- Oil for frying
Instructions
- Slice extra firm tofu into tender size portions. Place in a bag and freeze overnight.
- In the morning wrap with paper towels and place in the fridge to thaw. Freezing the tofu creates a chewy animal protein like
- Place the tenders in a bowl with the pickle juice. Let marinate for 10 minutes. Flip mid way.
- In bowl add the hot sauce.
- On a flat plate add the flour, cornstarch and spices.
- Pour 1/2 cup of oil into a small/medium size pan. Place on med/high heat.
- Remove tofu from marinating and place into the flour mixture. Be sure to coat all sides with the mixture. Let it sit there for 5 mins.
- Now brush the hot sauce mixture onto the tofu coating all sides, then place it back into the flour mixture coating again. Shake off any excess then gently place into the oil.
- Cook for 5-7 minutes, flipping at the halfway mark. Sprinkle with salt and place on a cooling rack for 5 minutes to remove any excess oil. Serve with sauce of choice.
- Prep Time: 10 mins
- Cook Time: 10 mins