نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

توفو بوفالو مدخّن مقلي مع تغميسة الجبنة الزرقاء

American 30 Mins Prep · 20 Mins Cook

Squeeze out any excess water from the tofu and slice it into 8cm long fingers.
Place 100g of flour in a medium-sized bowl. In a separate bowl, combine the remaining flour and water to make a paste. Finally, in a large bowl, toss together the panko, 1 teaspoon of salt, pepper, garlic powder, 1 tablespoon of paprika and ½ teaspoon of cayenne.
Working with one piece at a time, coat the tofu in flour, then the paste and finally in the breadcrumb mix.
Heat a deep-fryer or pot of oil to 180°C. Drop the tofu into the fryer in batches and fry until crispy and golden. Drain on paper towels.
To make the buffalo sauce, combine the hot sauce, salted butter, vinegar, ½ tablespoon of paprika, ¼ teaspoon of Worcestershire sauce, a pinch of cayenne and ¼ teaspoon of salt in a small pot placed over medium heat and bring to a boil while whisking. Once the sauce begins to boil, remove from the heat and set aside.
Combine the sour cream, mayonnaise, blue cheese, lemon juice and 1 teaspoon of Worcestershire sauce in a bowl.
Toss the fried tofu and buffalo sauce together and serve with the blue cheese dip.