February 5, 2012


Buffalo Tofu with Blue Cheese SauceI’d never watched a full football game until I was living in Boston circa 2005 and the Seahawks made it to the Superbowl. They lost (as Seattle teams tend to do) but I found an appreciation for Superbowl snacks. Speaking of Boston, Christopher’s in Porter Square makes great buffalo tofu.
1 container Extra Firm Tofu1 cup Hot Sauce 1 1/2 cup Flour1/2 cup Bread Crumbs2 tsp Salt2 tsp Paprika¬†Cooking Oil1 cup Greek Yogurt1/3 cup Blue Cheese
Cut block of tofu into about ten thick rectangular pieces. Place on a few paper towel sheets and cover with more paper towels. Place something heavy (I used a big pot) on top for about 20 minutes to drain the tofu. Prepare three bowls: In the first, a 1/2 cup of flour; the second: hot sauce; the third, mix remaining flour, breadcrumbs, salt and paprika together. Take each piece of tofu, coat it in flour, hot sauce and then breadcrumb mixture. Repeat with hot sauce and breadcrumbs a second time. Set aside and continue with remaining tofu. In a pan, heat oil on medium/high. Add tofu to the pan and fry each side, rolling until entire piece is brown. Remove from pan and drain on brown paper to absorb excess oil.For blue cheese sauce, warm greek yogurt in a saute pan over low heat. Add blue cheese and stir until incorporated.