---
title: Crispy Buffalo Tofu Sandwiches
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/crispy-buffalo-tofu-sandwiches-67bc2f51fb63c027ee47259a
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: hard
allergens:
  - Eggs
  - Milk
  - Soy
  - Wheat
tags:
  - Veggie
  - New
rating: 4.0
rating_count: 65
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Many loved the unique, bold flavors; some found it bland and suggested marinating the tofu or adding more sauce.
  - theme: Ease of prep
    text: Several noted it was fussy or time-consuming to make, with tricky batter-coating steps.
nutrition:
  calories: 1320
  protein: 35
  fat: 64
  saturated fat: 16
  carbohydrates: 145
  sugar: 19
  fiber: 10
  cholesterol: 50
  sodium: 3020
image: "https://images.recipes.furrysalamander.com/Sandwich%20Recipes/crispy-buffalo-tofu-sandwiches.avif"
---

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. In a #shallow dish{}, whisk @tempura batter{164%g} with 1/2 cup cold @water{1/2%cup} (1 cup for 4 servings). Place @panko breadcrumbs{2%cup} in a separate shallow dish. Cut @potatoes{24%oz} into 1/2-inch-thick wedges. Trim and thinly slice @mini cucumber{2%unit} into rounds. Halve @tofu{2%unit} crosswise, then slice each half widthwise (you'll have four thin, square planks). Season tofu with half the @Frank's seasoning blend{1%oz} (you'll use the rest later).

Toss potatoes on a #baking sheet{} with a large drizzle of @cooking oil{}, @fry seasoning{2%tbsp}, @salt{}, and @pepper{}. Roast on top rack until browned and tender, ~{20%minutes}-~{25%minutes}. In a #small bowl{}, toss cucumber with 1/2 tsp @sugar{} and 1/4 tsp salt. Set aside to marinate, tossing occasionally.

Add tofu to dish with tempura batter; turn to coat. TIP: Use a fork to gently turn tofu in batter and transfer to next dish. Transfer tofu to dish with panko and turn to coat, pressing to adhere.

Heat a 1/3-inch layer of oil in a #large pan{} over medium-high heat. Once oil is hot enough that a pinch of panko sizzles when added to the pan, add coated tofu. Cook until golden brown, ~{2%minutes}-~{4%minutes} per side (if tofu begins to brown too quickly, lower the heat!). Transfer to a #paper towel{}-lined plate.

While tofu cooks, in a second #small bowl{}, combine @Frank's hot sauce{6%unit}, 2 TBSP @butter{}, 1 tsp water, and 1/4 tsp salt. Cover with #plastic wrap{} and microwave until butter has mostly melted, ~{20%seconds}-~{25%seconds}. Stir until mixture is smooth. Add remaining Frank's Seasoning Blend and stir until thoroughly combined. Drizzle tofu with as much Buffalo sauce as you like.

Halve and toast @brioche buns{4%unit}. Meanwhile, in a #medium bowl{}, toss @mixed greens{4%oz} with as much @buttermilk ranch dressing{3%oz} as you like. Taste and season with salt and pepper if desired.

Transfer cucumber to a #paper towel{}-lined plate. Cover with a second paper towel and press firmly to absorb any excess liquid. Spread top buns with as much @blue cheese dressing{3%oz} as you like. Fill bottom buns with Buffalo tofu and cucumber. Close to form sandwiches. Divide sandwiches, potato wedges, and salad between plates. Serve with any remaining ranch dressing and any remaining blue cheese dressing on the side.