Crispy Buffalo Tofu Sandwiches

🥘 Ingredients

• Frank's hot sauce
  6 unit
• Frank's seasoning blend
  1 oz
• blue cheese dressing
  3 oz
• brioche buns
  4 unit
• butter
• buttermilk ranch dressing
  3 oz
• cooking oil
• fry seasoning
  2 tbsp
• mini cucumber
  2 unit
• mixed greens
  4 oz
• panko breadcrumbs
  2 c
• pepper
• potatoes
  24 oz
• salt
• sugar
• tempura batter
  164 g
• tofu
  2 unit
• water
  1/2 c

🍳 Cookware

• shallow dish
• baking sheet
• small bowl
• large pan
• paper towel
• small bowl
• plastic wrap
• medium bowl
• paper towel

1. 

   1

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

   tempura batter: 164 g, water: 1/2 c, panko breadcrumbs: 2 c, potatoes: 24 oz, mini cucumber: 2 unit, tofu: 2 unit, Frank's seasoning blend: 1 oz
2. 

   2

   Toss potatoes on a baking sheet with a large drizzle of cooking oil , fry seasoning , 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.

   cooking oil, fry seasoning: 2 tbsp, salt, pepper, sugar
3. 

   3

   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.
4. 

   4

   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.
5. 

   5

   While tofu cooks, in a second small bowl , combine Frank's hot sauce , 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.

   Frank's hot sauce: 6 unit, butter
6. 

   6

   Halve and toast brioche buns . Meanwhile, in a medium bowl , toss mixed greens with as much buttermilk ranch dressing as you like. Taste and season with salt and pepper if desired.

   brioche buns: 4 unit, mixed greens: 4 oz, buttermilk ranch dressing: 3 oz
7. 

   7

   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 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.

   blue cheese dressing: 3 oz