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Sheet Pan Buffalo Tofu and Blue Cheese Brussels Sprouts
Ingredients
- 1 (14 ounce) package extra-firm tofu, drained and patted dry
- 1/4 teaspoon baking powder
- 1 cup cornstarch
- 1 cup milk
- 1 teaspoon soy sauce
- 2 tablespoons Frank's hot sauce
- 1 cup panko-style breadcrumbs
- 1 teaspoon kosher salt
- 2 teaspoons garlic powder
- 1 teaspoon smoked paprika
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- 2 cups brussels sprouts, trimmed and cut in half lengthwise
- 1 1/2 teaspoons extra-virgin olive oil
- 1 tablespoon honey
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 4 tablespoons unsalted butter
- 1/2 cup Frank's hot sauce
- 1/2 cups blue cheese, crumbled into small pieces
- Ranch dressing ( homemade or store-bought), for dipping
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Instructions
- Put the block of drained tofu in the center of a cutting board with a paper towel or kitchen towel on top of it. Set another heavy cutting board (or a sheet pan with a heavy pan placed on top) over the towel. Allow the tofu to drain any excess moisture for 20 to 25 minutes.
- Cut the tofu into 1/2-inch thick strips (1/2-inch wide and 3-inches long).
- In the meantime, preheat the oven to 425°F and prep your dredging station.
- In a wide, shallow bowl, combine baking powder and cornstarch. In a medium bowl, combine milk, soy sauce, and hot sauce. In another wide, shallow bowl, combine the panko breadcrumbs, salt, garlic powder, and smoked paprika.
- Line a large 18-inch by 12-inch sheet pan with parchment paper. Divide an imaginary line across half of the sheet pan (you will place the tofu sticks on one half and the brussels sprouts on the other half). Drizzle the olive oil all over the tofu side of the pan, then set aside.
- Dip each tofu strip into the cornstarch mixture, shaking off any excess, then dip in the milk. Dip again in the cornstarch, then dip in the milk once more. Finally, dip the strip in the breadcrumbs and shake off any excess crumbs. Place the coated tofu tender on the baking sheet and repeat dredging the remaining tenders. Make sure the tofu tenders are not touching each other.
- Bake the tofu for 15 minutes, or until crispy on one side. While the tofu bakes, combine the brussels sprouts, olive oil, honey, salt, and black pepper in a medium bowl.
- Remove the tofu from the oven. Using tongs, flip the tofu and drizzle with an additional tablespoon of olive oil. Arrange brussels sprouts in an even layer on the other half of the pan. Bake for another 20 minutes, flipping the brussels sprouts halfway through. After 20 minutes, brussels sprouts should be cooked through with a golden-brown color, and tofu should be crispy on both sides.
- Just before the tofu finishes baking, prep the buffalo sauce. In a small saucepan set over medium heat, melt the butter. Add the hot sauce and bring the mixture to a simmer. Remove from the heat and let cool slightly.
- To serve, toss the brussels sprouts with blue cheese. Place the baked tofu in a heatproof bowl, and toss with buffalo sauce. Serve immediately, as the sauced tenders will lose crispiness after cooling down.
- Buffalo tenders are best eaten the same day, but leftovers can be stored for up to 1 day in an airtight container in the fridge. Leftover brussels sprouts can be stored in an airtight container in the fridge for up to 3 days. Both tenders and brussels sprouts can be reheated in a 350°F oven for 5 to 10 minutes until warmed through. Did you love the recipe? Leave us stars below!
Source
Original recipe: View Original
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