Ingredients:

10 egg whites
1 cup flour
2 packs of extra firm tofu
3/4 cup vegetable oil
one stick of butter
2 cups Frank’s Red Hot
1 1/2 TBL Tabasco sauce
1/2 TBL cayenne pepper
dash of salt and pepper
celery sticks
Ken’s blue cheese dressing
1 container of blue cheese crumbles

Start with two packs of extra-firm tofu. Gently squeeze all the water out out of the bricks of tofu then slice into 1-inch cubes. Put aside.

Place the egg whites into a medium bowl and the flour into a shallow dish. Dip the pieces of tofu into the egg white mixture, followed by the flour. Set aside while you make the sauce.

For the buffalo sauce mixture, melt one stick of butter in a medium sauce pan. Add the Frank’s Red Hot, Tabasco, cayenne, salt and pepper. Continue to stir it on medium heat, about 3-4 minutes. It shouldn’t take too long. Give it a taste. If you want more spice, go for it.

Place a skillet over medium heat. Add the vegetable oil (enough to fill about 1/2-inch of skillet). Once it starts bubbling, slowly add pieces of tofu. You don’t want to overcrowd the tofu. Cook several at a time, then remove them from the heat and place on dish with paper towels. Careful here as the oil will definitely be spitting out of the skillet. You may want to use a protective cover while frying the tofu.

As you fry the tofu and pat the pieces dry, dip them into the buffalo sauce for a minute or so. The trick here is getting them covered in the sauce, but you don’t want the tofu to get too soggy.

MainMan likes to combine Ken’s blue cheese dressing with blue cheese crumbles in a small bowl for dipping. YUM!

Cut yourself up a few celery slices (you’ll want them to take a break from the heat), throw a ramekin of your blue cheese concoction on a plate and voila: buffalo tofu!