Since I hate beer, I’ve always been more attuned to bar food :D
I’ve been seeing buffalo tofu popping up in the blogworld, notably in Tina’s blog. And it is just… brilliant. Even if I weren’t skeeved out by saturated fat, I have really never been a fan of slimy skin-on weird-tasting chicken wings. I am, however, an extremely big fan of buffalo sauce! And tofu, for that matter
I kind of winged my own recipe. (Oh my God did not even immediately realize the painfully awful pun I just made)
I began by pressing my tofu:
Who needs some fancy shmancy tofu press taking up space in their kitchen when there are wonderful (heavy!) cake baking books?!
I let it do its thing for a few hours and then put it in my marinade. Since I didn’t have “buffalo sauce”, I thought about its spice, richness, sweetness, and tang, and just combined:
- 2 tsp. melted butter
- 1/2 tsp. brown sugar
- 1/4 cup hot sauce (I used Texas Pete’s, which is vinegary and not terribly spicy)
Soaked for an hour or so.
Being apparently in a junk food mood, I wanted fries. But not potato fries. Squash fries! Another thing I’ve seen all over.
Took 2 largeish squashies, and cut them into french fry shapes…
Then, as seemed to be most popular amongst the recipes I browsed, I got to breadin’.
The (single) egg I cracked turned out to have a double yolk! Those are so cool.
Step two was a highly informal mixture of cornmeal (the most), whole wheat flour (slightly less), and breadcrumbs (like half the amount of wheat flour). Plus salt and pepper.
Everyone got cooked together at 475 degrees for twenty minutes or so, flipping halfway through.
The tofu never got particularly crispy…
But the squashies did! My mom said “Are you making squash fingers?” and I said “I was calling them squash fries, but squash fingers is way cuter!”
My squash fingers:
Even when you are eating quasi-junk food, classy plates are fun!