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My friend Dave was telling me about a place in Worcester that serves Buffalo Tofu. I thought the idea was pretty interesting so I decided to try it on my own. However, when I went to prepare the sauce I found that I did not have any Frank’s Red Hot Sauce. All I had in the fridge was a bottle of Sriracha.
Heat the oil in a cast-iron skillet over medium heat.
Slice the tofu into 4 pieces (I used half the block of tofu I had in the fridge).
Dredge the tofu in flour that you have seasoned with chipotle powder and some salt.
Coat the dredged tofu with the egg wash.
Coat the tofu with breadcrumbs.
Lightly fry the tofu in the oil, about 3 minutes per side.
Allow to rest for 2 minutes.
Melt the butter and add Sriracha sauce to the butter (I used about 8 drops, but then added more on my sandwich).
Toss the tofu in the sauce.
Place tofu on a fresh roll. Add lettuce, mayo, extra Sriracha sauce.