Buffalo Tofu Tenders (Air Fryer Recipe!)

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Buffalo Tofu Tenders (Air Fryer Recipe!)

Crispy, breaded buffalo tofu tenders made in the air fryer—no deep frying, big crunch, and a sticky-sweet honey buffalo sauce that clings to every bite.

Prep Time20

Cook Time15

Course: Appetizer

Cuisine: American

Diet: Low Calorie, Low Fat, Vegetarian

Servings: tenders

Author: Shreya Walia

Ingredients

Tofu + Marinade:

14 ounces extra firm tofu
1/3 cup water
1 tbsp soy sauce

Wet Batter:

1/2 cup all purpose flour
1/2 tsp salt
1/2 tsp Kashmiri chili powder
1/2 tsp garlic powder
1/2 tsp onion powder
1/8 tsp cumin powder
1 1/3 c water

Dry Batter:

1/2 cup all purpose flour
1/2 cup panko breadcrumbs
1/2 tsp salt
1/2 tsp Kashmiri chili powder
1/2 tsp garlic powder
1/2 tsp onion powder
1/8 tsp cumin powder

Honey Buffalo Sauce:

1/2 cup buffalo sauce
1/3 cup honey
1/4 tsp paprika

Other:

Oil spray

Instructions

Prep tofu: Drain tofu and pat it very dry with paper towels. Cut into tender-shaped sticks (about 1-inch wide).
Quick marinade: Stir together water and soy sauce in a bowl. Add tofu and toss gently to coat. Let sit while you prepare the batter bowls.
Make the wet batter: Whisk flour, salt, Kashmiri chili powder, garlic powder, onion powder, cumin, and water until smooth and pourable. If it thickens, add 1–2 tablespoons water to loosen it.
Make the dry batter: In a separate bowl, mix flour, panko breadcrumbs, salt, Kashmiri chili powder, garlic powder, onion powder, and cumin until evenly combined.
Set up the station: Line up tofu, wet batter, and dry batter with a plate for the coated tofu.
Coat the tofu: Dip each tofu stick into the wet batter, let excess drip off, then press into the dry batter until fully coated. Pack the coating on gently so it adheres.
Air fry: Preheat air fryer to 400°F if your model benefits from preheating. Spray basket lightly with oil. Arrange tofu in a single layer with space between pieces and spray tops lightly with oil. Air fry for 14–18 minutes, flipping halfway, until deeply golden and crisp.
Make the sauce: Mix the buffalo sauce and honey together until smooth, then stir in paprika.
Sauce the tofu: Toss hot tofu with honey buffalo sauce quickly and gently. For extra crispiness, air fry the sauced tofu for 1–2 minutes to set the glaze. Serve immediately.

Notes

Pro Tip: If you want your tenders to have crispy edges + sticky glaze—air fry the sauced tofu 1–2 minutes to set it.

Storage: Store leftovers in an airtight container in the fridge for 3–4 days. Keep sauce separate if you want maximum crispiness.

Reheating: Reheat in the air fryer at 375–400°F for 3–6 minutes until hot and crisp again. Microwaving works, but the coating will soften.

Freezing: Freeze unsauced cooked tenders on a sheet pan until solid, then transfer to a bag/container for up to 2 months. Reheat from frozen in the air fryer at 375–400°F until crisp and heated through, then sauce.

Variations: Swap honey for maple syrup for a vegan buffalo tofu. Make it extra spicy with cayenne or hot sauce. For a “dry-rub” version, skip the sauce and dust with buffalo seasoning after air frying.

Nutrition