Fall

Buffalo Tofu with Celery Salad

August  6, 2012
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. —Brooklyn Salt

  • Serves 1
Ingredients
  • To make the tofu
  • 1 1-inch slice firm tofu
  • 1 tablespoon bottled Buffalo wing sauce
  • 1 teaspoon olive oil
  • To make the celery salad
  • 1 large celery stalk, thinly sliced on an angle
  • 2 teaspoons olive oil
  • 1 teaspoon rice wine vinegar (or other white vinegar)
  • 1 pinch course salt
  • 1 pinch freshly cracked black pepper
In This Recipe
Directions
  1. Wrap the tofu slice in a paper towel and press firmly to release all the water.
  2. 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.
  3. Transfer the tofu to a small bowl and add the Buffalo wing sauce, turning to allowing the tofu to marinate on all sides.
  4. Meanwhile, in a separate bowl, toss together the celery, olive oil, vinegar, pinch of salt and a few turns of pepper.
  5. Serve the tofu drizzled with all the sauce it was marinated in and place the celery salad right alongside.
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