Airfryer Buffalo Tofu Rips | BOSH!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Press the tofu

Step 2

Press the tofu between kitchen paper for 15 minutes, this will help your tofu get extra crispy

Step 3

Add the cashew nuts a pan of boiling water and boil for 15 minutes, then strain and run under cold water to cool slightly

Step 4

Put all the ingredients for the ranch sauce except for the chives into the food processor or liquidiser and whizz for 1–2 minutes until smooth and creamy

Step 5

Transfer to a serving bowl

Step 6

Finely chop the chives and add them to the sauce

Step 7

Put the flour, garlic powder, onion powder, cumin, paprika, salt, pepper and plant-based milk into a bowl and whisk to a batter

Step 8

Pour the panko breadcrumbs into another bowl and rub them between your thumb and fingers to break into slightly smaller breadcrumbs

Step 9

Tear the tofu into rectangular strips, and drop into the batter

Step 10

Give a really good stir so that each piece of tofu is coated in the batter

Step 11

Shake off the excess batter and roll in the breadcrumbs, repeat until all bits are coated you want them to be fully covered in the breadcrumbs, set to one side

Step 12

Set the airfryer to 200 degrees and fry for 15 minutes

Step 13

Meanwhile, make the buffalo sauce

Step 14

Melt the butter and hot sauce in a saucepan over medium low heat

Step 15

When the crispy tofu is ready, transfer to a mixing bowl and coat in the buffalo sauce

Step 16

Time to serve

Step 17

Sprinkle over spring onions, squeeze the lime and serve with french fries

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