Buffalo tofu bites are here for all of your snacking needs: spicy, savory, and crisp on the outside and creamy on the inside. Crispy Oven Baked Buffalo Tofu Bites are perfect for any occasion!

Ingredients:

• 1 package pressed or firm tofu*
• 1 tablespoon cornstarch
• 1/4 cup sriracha
• 2 tablespoons butter
• 2 tablespoons honey

How to Make It:

1. Preheat the oven to 400°F.
2. Dry off your tofu with a paper towel and cut into 1/2 inch cubes.
3. Toss the tofu cubes with the cornstarch and arrange them on a parchment paper-lined baking sheet.
4. Bake for 30-45 minutes, flipping the tofu cubes midway through.
5. When you have 5 minutes left on the baking time (the tofu should be a light golden brown), start the sauce. In a frying pan, heat up the sriracha, butter, and honey over medium heat until combined and bubbly.
6. Remove the tofu from the oven and toss in the sauce. Enjoy hot!

Helpful Hints:

1. Pre-make the batter. It can hang out in the fridge, covered, and the flour can really get hydrated, making the batter smooth. It’ll help the crispiness of the outsides.
2. Use a lot of oil. Oil is what is going to make the outsides crispy and easy to flip.
3. Use a generous amount of batter. Professional takoyaki vendors almost always overfill the rounds of their grills and stuff the excess inside the ball so that each ball is perfectly round. Top up the batter if needed.
4. Move the balls around. After the balls are lightly grilled and hold their shape, move them around the pan. Lots of home takoyaki pans have uneven heat so moving them around with help with browning.
5. I buy pressed tofu at the store, but I know some places don’t sell it. You can substitute regular medium or firm tofu, just cut it and place it on clean paper towels to drain, flipping every so often until it removes most of the excess moisture.