This Buffalo Ranch Air Fryer Tofu is a spicy, creamy delight. Firm tofu crisps up in the air fryer, tossed in fiery buffalo sauce and drizzled with cool ranch—perfect for an easy air fryer tofu recipe that’s a zesty, satisfying dinner in no time.
Recipe Tips and Tricks
Press tofu thoroughly—removes moisture for crispness; 20-30 minutes with a weight works best. Cube evenly—uniform pieces cook consistently; aim for 1-inch bites. Coat lightly—too much cornstarch softens the crust; a dusting does the trick. Sauce after frying—keeps it crispy; pre-coating can make it mushy. Air fry in batches—space ensures that golden crunch.
Why You’ll Love This Recipe
Get ready to spice up your dinner with a dish that’s as quick as it is totally addictive with this Buffalo Ranch Air Fryer Tofu—it’s an air fryer tofu recipes star and an easy dinner ideas hero that’s about to become your new favorite for a bold, plant-based treat! This recipe is a crispy, zesty masterpiece: firm tofu turns into golden, crunchy bites in the air fryer, then gets tossed in tangy buffalo sauce and finished with a creamy ranch drizzle that balances the heat—all ready in under 40 minutes, so you can enjoy your evening while it cooks. It’s the ultimate no-fuss flavor bomb—just press, coat, and air fry, delivering tofu with a satisfying crunch and a spicy, creamy kick that’s bursting with bold taste, turning a simple block into a dinner sensation without any stress. Whether you’re craving a vegan spin on wings, pairing it with veggies, or just want a fiery bite on a busy night, this one’s a total champ—crisp, spicy, and guaranteed to make every bite a delightful, hassle-free joy that keeps you grinning from start to finish!
Buffalo Ranch Air Fryer Tofu
Crispy tofu with spicy buffalo sauce and ranch—air fryer zesty.
Ingredients
- 14 oz firm tofu
- 2 tbsp cornstarch
- 1 tbsp olive oil
- ¼ cup buffalo sauce
- 2 tbsp ranch dressing
- ½ tsp salt
- ½ tsp paprika
Instructions
- Gear Up for Spicy Tofu Bliss: Alright, let’s dive into this fiery, creamy adventure—grab your air fryer, a cutting board, a knife, a mixing bowl, a plate, and a spoon! This buffalo ranch tofu is about to make your dinner quick and zesty. Picture that crispy, spicy goodness—let’s get started with a big, excited grin lighting up our faces!
- Press the Tofu Like a Pro: Take your 14 oz block of firm tofu—unwrap it, sandwich it between two plates, and plop a heavy pan or book on top for 10-15 minutes to squeeze out that water. Imagine that tofu getting ready to crisp—once pressed, pat it dry with a towel and head to your cutting board!
- Cube the Tofu into Bites: Use your knife to slice the tofu into 1-inch cubes—aim for about 32 little nuggets, keeping them even for quick, consistent cooking. Picture those bite-sized pieces turning golden—toss them into your mixing bowl, buzzing with excitement for the next step!
- Coat the Tofu for Crunch: Sprinkle 2 tbsp cornstarch, ½ tsp salt, and ½ tsp paprika over the tofu—drizzle 1 tbsp olive oil, then toss it all together with your hands until each cube gets a light, powdery coat. Imagine that crisp crust forming—spread them on a plate, ready to fry up fast!
- Preheat the Air Fryer Quick: Plug in your air fryer—set it to 400°F and let it preheat for 3 minutes while you admire your coated tofu cubes. Picture that hot air swirling around, turning them into crunchy delights—open the basket and get ready to load them up with a skip in your step!
- Air Fry the Tofu to Golden Glory: Place half the tofu cubes in the air fryer basket in a single layer—don’t cram them, let them breathe! Set the timer for 15 minutes at 400°F—hit start and shake the basket at 7 minutes, imagining those edges getting crisp and golden—repeat with the second batch!
- Check for Crispy Perfection: When the timer dings, open the basket—inhale that toasty scent and grab a nugget; it should be crisp outside, firm inside. Picture that perfect crunch—pull them out with tongs, keeping the first batch warm on a plate while the second finishes up!
- Toss with Buffalo Sauce Heat: Dump all the crispy tofu into your mixing bowl—pour in ¼ cup buffalo sauce and toss with a spoon until every piece is coated in that fiery, tangy goodness. Imagine that spicy kick sinking in—give them a good mix, dreaming of that ranch topping to come!
- Drizzle with Ranch Coolness: Grab your 2 tbsp ranch dressing—drizzle it over the sauced tofu nuggets, letting that creamy, herby vibe balance the heat. Picture that cool contrast hitting the spicy tofu—swirl it gently with your spoon, keeping it light and luscious!
- Serve Up Your Spicy Tofu Treat: Pile those beauties on a plate—serve them hot, savoring every bite of that crispy, spicy, creamy goodness! Pair with celery sticks, dip in extra ranch, or enjoy solo—dig in, relishing every quick, zesty moment with a big, happy grin!
Notes
- Press well—wet tofu won’t crisp, so take the time for that golden bite!
- Sauce after—coating before frying sogs it up; post-fry keeps the crunch alive.
- Batch it—overcrowding steams instead of crisps, so split them for best results!
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 162Total Fat 12gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 9gCholesterol 2mgSodium 740mgCarbohydrates 6gFiber 1gSugar 1gProtein 10g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
Firm tofu is the sturdy base—14 oz (40g protein, 20g fat, 350 kcal) crisps well and holds flavor. Cornstarch ensures crunch—2 tbsp (16g carbs, 60 kcal) keeps it light and crisp. Olive oil aids browning—1 tbsp (14g fat, 120 kcal) adds subtle richness. Buffalo sauce brings heat—¼ cup (5g carbs, 40 kcal) varies by brand, spicy and tangy. Ranch dressing cools it—2 tbsp (10g fat, 100 kcal) creamy and herby. Salt enhances flavor—½ tsp (negligible macros) lifts the tofu. Paprika adds depth—½ tsp (negligible macros) smoky and warm.
Variations and Substitutions
Swap firm tofu for extra-firm or tempeh—extra-firm (42g protein, 22g fat), tempeh (18g protein per 100g), denser or nuttier. Use arrowroot or flour instead of cornstarch—2 tbsp (16g carbs), lighter or thicker crunch. Sub olive oil with avocado oil or skip—avocado (14g fat), oil-free (zero fat), richer or leaner. Replace buffalo sauce with hot sauce or BBQ—¼ cup (5g carbs), spicier or smokier. Use vegan ranch or yogurt—2 tbsp (5g fat), plant-based or lighter. Add garlic powder or cayenne—½ tsp each (negligible macros), for savoriness or extra heat. Toss with sesame seeds—1 tbsp (5g fat), for texture.
Storage Options
Store in an airtight container in the fridge for up to 4 days—crispness fades; reheat to revive! Reheat in the air fryer at 375°F for 5-7 minutes, or microwave for 1-2 minutes—add a drizzle of oil if dry; add fresh ranch after. Freeze for up to 2 months—freeze uncoated, thaw, then coat and air fry; sauced tofu gets soggy.
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