Crispy Hot Honey Buffalo Tofu Strips

For the Tofu:

• 1 block extra-firm tofu (frozen, defrosted and  pressed)
• 2 tbsp soy sauce
• 1 tbsp olive oil
• 1 tsp paprika

For the Batter:

• 1 cup plain flour
• 1 tbsp cornflour (cornstarch)
• ¾ cup non-dairy milk (soy or oat work best)
• ¼ cup pickle juice (from a dill pickle jar)
• 2 tsp paprika
• 1 tsp salt
• 1 tsp black pepper
• ¼ tsp hing or ½ tsp garlic powder

For the Crunchy Coating:

• 2 cups cornflakes, lightly crushed
• 3 tbsp nutritional yeast
• 1 tsp smoked paprika
• ½ tsp salt

For the Buffalo-Style Sauce:

• 1 tbsp vegan butter
• 2-3 tbsp vegan honey or agave
• ¼ cup buffalo sauce or sriracha
• 1 tsp apple cider vinegar
• 1 tsp chili flakes (optional, for extra heat)

For the Vegan Ranch Dip:

• ½ cup unsweetened vegan yoghurt
• 2 tbsp vegan mayo
• 1 tbsp dried dill
• 1 tbsp dried parsley
• 1 tsp apple cider vinegar

1. Prepare the tofu. Start with 1 block extra-firm tofu that has been frozen, fully defrosted, and pressed for 10 minutes to remove excess water ( or just press for 20 minutes if you skipped the freezing part). Cut into  “wing” shapes and score lines across.

2. Marinate. In a bowl, whisk together soy sauce, olive oil, and paprika. Toss tofu pieces until well coated. Set aside for at least 15 minutes to absorb flavor.

3. Make the batter. In a mixing bowl, combine plain flour, cornflour, non-dairy milk, pickle juice, paprika, salt, black pepper, and hing/garlic powder. Whisk until smooth and lump-free. The consistency should be like pancake batter — add a splash more milk if too thick.

4. Make the crunchy coating. Crush the cornflakes into a shallow bowl and mix with nutritional yeast, smoked paprika, and salt ( keep it chunky for maximum crunch).

5. Coat the tofu. Dip each marinated tofu piece into the batter, letting excess drip off. Roll in the cornflake mixture, pressing gently so it sticks. Place coated tofu onto airfryer tray

6. Air fry. Preheat air fryer to 200°C / 400°F. Lightly spray tofu pieces with oil. Arrange in a single layer in the air fryer basket (work in batches if needed). Cook for 15–18 minutes, flipping or shaking the basket halfway, until golden brown and extra crispy.

7. Make the buffalo sauce. In a small saucepan over low heat, melt vegan butter. Stir in vegan honey/agave, buffalo sauce/sriracha, apple cider vinegar, and chilli flakes (if using). Simmer for 2–3 minutes until smooth and glossy.

8. Coat the tofu. Toss hot, crispy tofu straight from the air fryer in the warm buffalo sauce until coated.

9. Make the vegan ranch. In a small bowl, mix yoghurt, mayo, dill, parsley, and apple cider vinegar until creamy.

10. Serve. Plate the buffalo tofu “wings” immediately with ranch dip on the side. Garnish with parsley, celery sticks, or extra chilli flakes for a restaurant-style touch.