These buffalo tofu bites are crispy, tasty and full of flavour. Potato wedges and green beans make for the perfect complements and delicious sides. Tonight's dinner is a gamechanger.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Mayonnaise(ContainsEgg/Oeuf, Sulphites/Sulfite, Mustard/Moutarde)
Salt and Pepper*
Preheat the oven to 450°F (to roast potatoes and bake tofu). Start prepping when the oven comes up to temperature!
Wash and dry all produce.* Cut potatoes into 1/2-inch wedges. Pat tofu dry with paper towel, then cut into 3/4-inch cubes. On a parchment-lined baking sheet, toss potatoes with 1/2 tsp garlic salt (dbl for 4 ppl) and 1 tbsp oil (dbl for 4 ppl). Season with pepper. Roast in middle of oven, until golden-brown and tender, 25-28 min.
Meanwhile, on another baking sheet, toss tofu with 1/2 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Bake in bottom of oven, stirring halfway through cooking, until golden, 22-25 min.
Meanwhile, cut stems off green beans, if needed. Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then green beans. Cook, stirring occasionally, until tender-crisp, 4-5 min. Season with salt and pepper. Set aside.
Meanwhile, thinly slice chives. In a small bowl, stir together sour cream, mayo and half the chives. Season with salt and pepper. Set aside.
In a small pan over low heat, melt 1/2 tbsp butter (dbl for 4 ppl). Remove the pan from heat. Add hot sauce, stirring often, until combined. Set aside. When tofu is golden, transfer to a medium bowl. Pour Buffalo sauce (from the small pan) over and stir to coat.
Divide potato wedges, green beans and Buffalo tofu between plates. Spoon over any remaining Buffalo sauce from the bowl over Buffalo Tofu. Sprinkle over remaining chives. Serve chive sauce on the side for dipping.