Eating vegetarian doesn’t mean you have to give up the delicious taste of buffalo wings. Here, extra-firm tofu stands in for the chicken. The tofu gets a coating of cornstarch and then after cooking until crisp, you’ll dip in hot sauce to achieve a classic buffalo-style crust. Paired with an easy blue cheese dressing, crunchy, fresh romaine lettuce, celery, and radishes, if there’s ever been a salad that might become addictive, it’s this one. Shopping tip: Double check that you buy extra-firm tofu, which is the key to easily frying the tofu slices.
⅓ cup mayonnaise
⅓ cup sour cream
¼ teaspoon black pepper
1½ ounces blue cheese, crumbled (about ⅓ cup), divided
2½ teaspoons white wine vinegar, divided
½ teaspoon kosher salt, divided
1 (14-ounce) package extra-firm tofu
¼ cup cornstarch
½ cup plus 2 tablespoons canola oil, divided
¼ cup buffalo-style hot sauce (such as Frank's RedHot)
2 heads romaine lettuce, halved lengthwise
4 stalks celery, sliced
4 radishes, thinly sliced
Sat fat 8g
How to Make It
Stir together mayonnaise, sour cream, pepper, 3 tablespoons blue cheese, 1½ teaspoons vinegar, and ¼ teaspoon salt in a medium bowl.
Halve tofu lengthwise to create 2 long pieces. Cut each piece crosswise into 6 slices (you should have 12 pieces total, each about ¼ inch thick). Gently press tofu between paper towels to absorb some of the liquid; season with ¼ remaining teaspoon salt. Place cornstarch in a shallow dish. Working with 1 piece at a time, add tofu and turn to coat.
Heat ½ cup oil in a large nonstick skillet over medium-high. Add tofu and cook, turning once, until crispy, about 4 minutes per side. Transfer to a paper towel–lined plate.
Meanwhile, whisk hot sauce with remaining 2 tablespoons oil and 1 teaspoon vinegar in a medium bowl. Add cooked tofu to hot sauce mixture and toss to coat.
Serve each ½ head romaine topped with tofu, celery, radishes, blue cheese dressing, and remaining blue cheese.
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