Ingredients

One block twice-frozen and twice-thawed tofu (not silken, and not soft, but also not extra firm – we use the House brand tofu from Costco)
1/4 cup cornstarch or arrowroot powder
1 cup Primal Kitchen vegan buffalo sauce or other buffalo sauce of your choice
Salt and pepper to taste
Optional: 1/2 teaspoon smoke paprika

Directions

Preheat your oven to 400°.

Press your twice-frozen twice-thawed tofu using either a tofu press or the ‘between two plates with a weight’ method, putting the tofu under consistent pressure (we fill a quart canning jar with water and put that on top of our tofu press). After 15 minutes or so, press down on top of the tofu press or top plate with your hands to get even more moisture out. You will be shocked at how much water comes out.

Remove the tofu from the press and place it on a towel or some paper towels, cover it with another layer of towel or paper towels, and press down on it again, gently but firmly. Repeat, using new paper towels (or another towel); repeat as many times as needed until not much water comes out of the tofu. You don’t want it bone dry, but you want it to not emit too much water.

Now gently tease the tofu apart into ragged chunks, much in the same way that you would rip a head of iceberg lettuce apart – by gently digging your fingertips and the tip of your thumb into the tofu, separating it into chunks.

Chunks of Twice-Frozen Twice-Thawed Pressed Tofu

Put the cornstarch or arrowroot, salt and pepper, and smoked paprika if you are using it, in a bowl, and blend with a small whisk or a fork. Gently roll a chunk of tofu in the mixture, then gently shake off the excess and set the chunk on a plate. Repeat with all of the tofu chunks.

Tofu Chunks After Being Rolled in Cornstarch

Place the cornstarch-coated tofu on a baking pan, making sure that none of the chunks are touching. Bake for 5 minutes (not one moment longer!)

While the chunks are baking, put your buffalo sauce in a bowl.

Remove the chunks from the oven, put them on a plate, and, one at a time, brush them with your buffalo sauce, coating all of the sides. (If you don’t have a basting brush or other food brush you can use tongs to dip the chunks into the bowl, gently shaking the excess sauce off each chunk.) Once each chunk is coated, put it back on the baking pan, again making sure that the chunks aren’t touching.

Put back in the oven for 5 more minutes – no longer!

Remove from the oven and serve.

Yum Yum Yum!