I truly think my buffalo tofu turns skeptics into tofu believers! It’s crispy, fiery, and ridiculously satisfying — guaranteed that if you make it once, you’ll start craving it every weekend. The tofu soaks up that tangy, buttery buffalo sauce while staying crisp around the edges, making it perfect for everything from game day snacks to quick weeknight dinners.
My trick for perfectly coated, crispy buffalo tofu!
I first made buffalo tofu after a trip to upstate New York, where buffalo wings are practically a religion. I couldn’t eat the chicken version, obviously, but I still wanted that hit of heat, tang, and crunch — so I came home and started experimenting. A few rounds later, I landed on this version that gives you all the flavor and texture of buffalo wings, no meat required.
The secret is in the contrast: pressed tofu that crisps up beautifully, then gets tossed in hot, buttery buffalo sauce right before serving so it stays crunchy but fully coated. It’s messy in the best way — the kind of finger food that feels indulgent but still plant-based.
If you love this, try my gochujang tofu for a Korean-inspired twist or tofu lettuce wraps for something handheld and equally satisfying.
Key ingredients and why they matter
My buffalo tofu recipe starts with extra firm tofu so it keeps its shape, coated in cornstarch, olive oil, and spices for a perfectly crispy texture in the air fryer. Then it’s tossed in a tangy buffalo sauce for a bold, rich flavor that’s totally irresistible!
Full ingredient list and detailed instructions in the recipe card.
- Extra-firm tofu: The structure matters here — softer tofu will fall apart. Pressing it well gets rid of moisture and helps it crisp.
- Cornstarch: This is your crunch-maker. A light coating helps the tofu form that golden exterior that grabs the sauce beautifully.
- Buffalo sauce: Use your favorite store-bought version or mix hot sauce with melted butter for the perfect balance of heat and richness.
- Olive oil: Helps the coating stick and adds a bit of flavor.
- Garlic, onion, and paprika: Build a savory base that complements the spice.
- Butter (optional): Softens the sharpness of the hot sauce, giving that authentic buffalo finish.
- Fresh herbs: Chopped parsley or green onions at the end brighten the flavor and make the color pop.
TIPS & TRICKS
Shruthi’s top tips
- I probably say this in every tofu recipe I develop, but seriously – press your tofu for at least 15 minutes. Dry tofu = crispy perfection!
- Cut evenly sized cubes so they cook at the same rate and coat evenly.
- Use cornstarch right before cooking to prevent clumping and ensure crispness.
- Cook hot and fast (pan-fry, bake, or air fry) to get those golden edges.
- Toss in sauce just before serving to keep the texture perfect.
- Make your own buffalo sauce: combine hot sauce, melted butter, a splash of vinegar, and a pinch of garlic powder. Adjust heat with more or less butter or hot sauce depending on your spice tolerance.
How to make air fryer buffalo tofu
- In a bowl, toss tofu with cornstarch, olive oil, garlic powder, onion powder, paprika, and salt until evenly coated.
- Preheat the air fryer to 375°F (190°C). Arrange tofu in a single layer. Cook 15–18 minutes, shaking halfway, until golden and crisp.
- In a large bowl, whisk buffalo sauce and melted butter. Add hot tofu and toss until coated.
- Garnish with parsley or green onions. Serve immediately with celery, carrots, and ranch or blue cheese dip.
How to serve buffalo tofu bites
This air fryer tofu with buffalo sauce makes a perfect appetizer but can also shine as a main course. Add some crunch with celery or carrot sticks for that classic buffalo-style touch, and pair it with a creamy ranch or blue cheese dip to balance the heat. For a heartier meal, serve it alongside a fresh spinach avocado salad, sweet potato skins, or even mac and cheese.
Storage and reheating suggestions
Store leftover buffalo tofu in an airtight container in the fridge for up to 3 days.
Reheat in a skillet or air fryer, not the microwave — it keeps the coating crisp. Keep the buffalo sauce separate if possible and toss just before reheating to maintain that perfect crunch!
More tofu recipes
If tofu’s your thing, you’re going to love these next recipes!
Kung Pao Tofu
Sesame Tofu
General Tso’s Tofu
Suya Tofu Skewers
Buffalo Tofu
Ingredients
- 14 oz extra-firm tofu, pressed and cut into 1-inch cubes
- 2 tablespoon cornstarch
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ¼ teaspoon salt
- ½ cup buffalo sauce, store-bought or homemade
- 1 tablespoon melted butter, optional, for richer sauce
- fresh parsley, or green onion, for garnish
Instructions
- Press tofu for 15–20 minutes to remove moisture. Cut into 1-inch cubes.
- In a bowl, toss tofu with cornstarch, olive oil, garlic powder, onion powder, paprika, and salt until evenly coated.
- Preheat the air fryer to 375°F (190°C). Arrange tofu in a single layer. Cook 15–18 minutes, shaking halfway, until golden and crisp.
- Alternatively, bake on a parchment-lined baking sheet at 425°F (220°C) for 25 to 30 minutes, flipping halfway through, until golden and crispy.
- In a large bowl, whisk buffalo sauce and melted butter. Add hot tofu and toss until coated.
- Garnish with parsley or green onions. Serve immediately with celery, carrots, and ranch or blue cheese dip.
Notes
- Use cauliflower florets for a similar buffalo-style dish.
- Use sriracha mixed with melted butter for a spicier kick.
- Press tofu thoroughly to remove excess water and achieve a crispier texture.
- Don’t overcrowd the air fryer basket — cook in batches for best results.
- Toss in sauce just before serving to avoid sogginess
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
