Firecracker Tofu

Processed with Rookie


  • Firecracker Sauce
    • 1/3 Cup buffalo sauce
    • 1 Cup organic brown sugar
    • 2 Tablespoons water
    • 3 teaspoons apple cider vinegar
    • 1/2 teaspoon red pepper flakes
    • 1/4 teaspoon sea salt
  • 1 14 oz firm tofu, drained & pressed, cut into 1/2 inch cubes
  • 1/2 Cup potato starch, plus more as needed
  • 1/4 Cup non-dairy milk (I had cashew milk on hand)


  1. In a medium sauce pan on low-medium heat, add your buffalo sauce, brown sugar, water, apple cider vinegar, red pepper flakes, sea salt, and whisk until the sugar is dissolved; set aside
  2. You may either fry your tofu or bake them (I always opt to bake mine and they come out beautifully crispy!).   Preheat your oven to 400 degrees Fahrenheit.  In a large bowl add your potato starch.  In a separate mixing bowl add your non-dairy milk.  I like to have my bowls side-by-side to make this a little easier!  Prepare a baking sheet by either using a piece of parchment paper OR greasing it.  Time to coat our tofu!  One at a time, add your tofu to the non-dairy milk and transfer to your bowl of potato starch; be sure to coat each side thoroughly & tap off any excess starch.  Place on your baking sheet and repeat until all of your tofu is coated.  Pop your  baking tray in the oven for about 30 minutes, flipping halfway through (be sure each side is golden!).IMG_8015s IMG_8020s
  3. Once your tofu is baked, add it to a large saute pan on medium-high heat & pour your Firecracker sauce into the pan.  Toss your baked tofu in the Firecracker sauce until all is evenly coated.IMG_8028s
  4. My Firecracker Tofu pairs perfectly with steamed veggies and my Perfect Fried Rice.fried rice2
  5. Enjoy eating whole!IMG_8032s IMG_8034s


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