Learning to cook came with my transition into eating vegetarian. As such, I went with what I knew in my early days. And one of the first meals I ate on repeat was these buffalo chickpeas. Of course, as preferences shifted over the years, I eventually landed on a version of this buffalo tofu cutlet.
Why a Tofu Cutlet?
Sometimes, I just want a knife-and-fork kind of meal. Luckily for us, tofu makes that possible. The moisture content and texture of the tofu make these buffalo tofu cutlets just what I desire.
Of course, you can easily expand out and use tempeh or seitan. Each of these options has its own flavor and texture profiles, making the dish slightly more unique. Seitan is often used for chicken-like meals, and while I’ve definitely used it as a fried chicken replacement, I find my preference is with tofu.
Freezing Tofu (in liquid)
One of the best ways to enhance the texture of this dish is to freeze the tofu in liquid. The expanding liquid creates pockets within the tofu, altering the texture. You can even repeat the process to achieve an even meatier-like texture.
Tofu Cutlet Breading
In the traditional cutlet style, the breading consists of seasoned flour, eggs, and breadcrumbs. However, I prefer the lighter panko, also labeled Japanese breadcrumbs, over the finer, typically Italian breadcrumbs. Not only does the panko create a different outer texture, but it also reminds me of the crushed cornflakes my mom used.
However, if you can’t find panko, use regular breadcrumbs or, to channel my mom, use crushed cornflakes.
Buffalo Sauce
This sauce is about as classic as it comes, traditional in the style of buffalo wings. When making this recipe, I’m looking for a very specific taste: the classic Frank’s Red Hot flavor. You can, however, really have some fun with the type of hot sauce you use. I’ve made these cutlets with various homemade hot sauces, and they’ve all been delicious.
Cucumbers
Finally, I realize you may be thinking I missed an opportunity to make a delightful shaved celery salad to top these cutlets. The truth is, I’ll eat celery, but the fibrous vegetable is not always my favorite. Cucumbers provide a similar moisture and crunchy texture and work really well in the dressing.
To make the dressing: Combine all the ingredients except the cucumbers in a medium bowl. Whisk together and let rest while making the tofu.
To prepare the tofu: Cut the tofu into ½” thick slices. Blot any excess moisture from the tofu as needed. Using three shallow dishes wide enough to accommodate the tofu, place the flour, paprika, garlic powder, and salt in one, whisk the eggs in the second, and the panko in the remaining dish.
Place one tofu slice in the flour, shaking and flipping it until it is evenly coated in a light dusting of flour. Transfer to the egg mixture and coat well, then move to the panko. Press the tofu into the panko, flip, and repeat with the second side and all the edges. The tofu slice should have a nice, compact panko coating all around. Place on a large plate and repeat with the remaining pieces.
To fry the tofu: Heat a large skillet over medium heat with about ¼” of neutral oil and place a rack over a sheet pan for the finished tofu. Once the skillet reaches around 325˚F, add the tofu cutlets, working in batches if needed to avoid a crowded pan.
Cook until the first side is golden and crisp, flip, and repeat with all sides, using tongs to help hold tofu cutlets to crisp the small sides. Transfer the tofu to the rack and repeat as needed to finish all the cutlets. Let rest until ready to serve. If the tofu is no longer crisp, chances are you didn’t fry it long enough. Return to the pan and fry longer if needed, also adding more oil if needed.
To finish the cucumbers: Using a mandoline, thinly slice the cucumbers. I like cucumbers thin enough that they easily bend. Add to the bowl with the dressing and toss until combined.
To make the buffalo sauce: Combine the ingredients in a medium bowl. Taste and adjust the butter/chile powder to achieve your desired heat level.
To serve: Working with one cutlet at a time, add to the sauce and toss to coat. Transfer to a serving plate and repeat with the remaining tofu. Divide the cucumbers on top and serve immediately.
Notes
Freezing Tofu: Freezing and thawing the tofu changes the texture, often making tofu a bit more “meaty.” This is 100% optional, and I usually never prepare ahead of time when I’m cooking. Similarly, I view pressing tofu as optional when working with most firm and super firm tofu. I find the moisture in the tofu does not negate the crispy exterior. However, if you find your tofu too soft to work with, you can press it for 30 minutes before using it.Serving with Rice: These tofu cutlets are delicious on a rice bed if you want to bulk up the overall meal.
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