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Buffalo Tofu Cutlet with Ranch Cucumbers

Ingredients

Ranch Cucumbers

  • 2 tablespoons minced dill
  • 2 tablespoons minced chives
  • 1 garlic clove
  • ¼ teaspoon kosher salt
  • ¼ cup sour cream
  • ¼ cup buttermilk
  • 2 tablespoons mayo
  • 1 teaspoon sugar
  • ½ teaspoon msg
  • 2 large cucumbers

Tofu

  • 1, 12- ounce block of super firm tofu: frozen thawed, and pressed if desired (see note)
  • ½ cup all-purpose flour or sifted soft wheat flour 80g
  • ½ teaspoon sweet paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • 2 eggs
  • 1 cup Japanese panko
  • Neutral oil for frying

Buffalo Sauce

  • 1/2 cup Franks Red hot or other hot sauce
  • ¼ cup butter melted
  • ½ teaspoon kosher salt
  • ½ to 1 teaspoon medium-heat chile powder
US Customary - Metric

Instructions

  • 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.

Video

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.