Buffalo Tofu

• Begin by pressing the firm tofu to remove excess moisture. Wrap the tofu block in a clean kitchen towel and place a heavy object on top for about 15-20 minutes.
• While the tofu is pressing, preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
• Once the tofu is pressed, cut it into bite-sized cubes. Aim for uniform pieces to ensure even cooking.
• In a mixing bowl, combine the yellow corn flour, all-purpose flour, white rice flour, corn starch, salt, and black pepper. Mix well to ensure all dry ingredients are evenly distributed.
• In another bowl, whisk together the dairy-free milk and a tablespoon of Frank's Red Hot to make the batter.
• Dip each tofu piece into the batter, allowing any excess liquid to drip off. Then, roll it in the flour mixture until fully coated. Repeat for all tofu pieces.
• Crush the corn flakes in a separate bowl. After coating the tofu, press each piece into the crushed corn flakes for an extra crispy layer.
• Place the coated tofu pieces on the prepared baking sheet in a single layer. Bake for 25-30 minutes, flipping halfway through, until golden brown and crispy.
• While baking, melt the dairy-free butter in a small saucepan over medium heat. Stir in the remaining Frank's Red Hot and maple syrup. Mix well and remove from heat.
• Once the tofu is done baking, transfer it to a large mixing bowl. Pour the Buffalo sauce over the tofu and toss gently to coat each piece evenly.
• Serve your Buffalo Tofu hot, garnished with chopped green onions or parsley if desired. Enjoy it on its own, in a wrap, or over a bed of greens!