16 oz block extra firm tofu (water packed, not silken), frozen for at least 3 hours
3-4 cups vegetable broth
⅓ cup canola or avocado oil
⅓ cup hot sauce (buffalo style prefered!)
Instructions
Place the frozen tofu into a 2 quart sauce pan. Add just enough broth to cover the tofu (I only needed 3 cups) and bring to a boil. Simmer for 15 minutes.
Drain the broth and press the tofu. I place the tofu between two plates adding weight to the top. About 15 minutes is all it needs.
Slice the tofu block in half, then slice into ΒΌ inch thick pieces.
Heat half the oil in a heavy bottomed skilled, like a cast iron. Once shimmering, add half the tofu slices. Cook for 5 minutes, or until golden. Flip and cook for another 5 minutes. Repeat with remaining tofu and oil.
Toss with buffalo sauce and serve!
Recipe by Alison's Allspice at https://www.alisonsallspice.com/crispy-buffalo-tofu-bites/