Author Notes
A friend of mine recently requested some tofu recipes from me and since I’m obsessed with Buffalo flavor lately, I put the two together. This dish should remind you of spicy wings at a sports bar, minus the sticky fingers. —Dorie Colangelo
Ingredients
- To make the tofu
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1
1-inch slice firm tofu
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1 tablespoon
bottled Buffalo wing sauce
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1 teaspoon
olive oil
- To make the celery salad
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1
large celery stalk, thinly sliced on an angle
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2 teaspoons
olive oil
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1 teaspoon
rice wine vinegar (or other white vinegar)
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1 pinch
course salt
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1 pinch
freshly cracked black pepper
Directions
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Wrap the tofu slice in a paper towel and press firmly to release all the water.
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Heat 1 teaspoon of olive oil in a saute pan over medium high heat and sear the tofu on each side for 2-3 minutes or until browned.
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Transfer the tofu to a small bowl and add the Buffalo wing sauce, turning to allowing the tofu to marinate on all sides.
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Meanwhile, in a separate bowl, toss together the celery, olive oil, vinegar, pinch of salt and a few turns of pepper.
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Serve the tofu drizzled with all the sauce it was marinated in and place the celery salad right alongside.
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