Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Carefully cut the 14-ounce block of well-pressed extra-firm tofu into 1-inch cubes.

2. 2

   In a medium bowl, whisk together 0.5 cup buttermilk and 2 tablespoons hot sauce to create the wet coating.

3. 3

   In a separate large shallow dish, combine 1 cup all-purpose flour, 0.5 cup cornstarch, 1 tablespoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 0.5 teaspoon cayenne pepper, 1 teaspoon salt, and 0.5 teaspoon black pepper for the dry dredging mixture.

4. 4

   Dip each tofu cube into the buttermilk mixture, ensuring it is fully coated, then dredge it thoroughly in the seasoned flour mixture, pressing gently to adhere the coating.

5. 5

   Heat 4 cups of vegetable oil in a large deep pot or Dutch oven over medium-high heat until it reaches 350°F (175°C), then carefully fry the coated tofu in batches for 4-6 minutes, or until golden brown and crispy.

6. 6

   While the tofu fries, prepare the aioli by whisking together 0.5 cup mayonnaise, 2 tablespoons sriracha, 1 tablespoon lime juice, and 1 minced garlic clove in a small bowl.

7. 7

   Remove the fried tofu with a slotted spoon and place it on a wire rack set over paper towels to drain excess oil before serving immediately with the zesty chili aioli.