Crispy Buffalo Tofu Sandwiches

🥘 Ingredients

• blue cheese dressing
  2 tbsp
• brioche buns
  2 unit
• buttermilk ranch dressing
  2 tbsp
• franks hot sauce
  3 tbsp
• franks seasoning blend
  1 tsp
• fry seasoning
  1 tbsp
• mini cucumber
  1 unit
• mixed greens
  2 c
• panko breadcrumbs
  ½ cup
• potatoes
  2 medium
• tempura batter
  1 packet
• tofu
  1 block

🍳 Cookware

• baking sheet
• small bowl
• large pan
• small bowl
• medium bowl

1. 

   1

   buttermilk ranch dressing mini cucumber blue cheese dressing fry seasoning potatoes franks hot sauce tofu brioche buns franks seasoning blend tempura batter mixed greens panko breadcrumbs

   buttermilk ranch dressing: 2 tbsp, mini cucumber: 1 unit, blue cheese dressing: 2 tbsp, fry seasoning: 1 tbsp, potatoes: 2 medium, franks hot sauce: 3 tbsp, tofu: 1 block, brioche buns: 2 unit, franks seasoning blend: 1 tsp, tempura batter: 1 packet, mixed greens: 2 c, panko breadcrumbs: ½ cup
2. 

   2

   Adjust oven rack to top position and preheat to 425°F. Wash and dry all produce. In a shallow dish, whisk tempura batter with ½%cup cold water. Place panko breadcrumbs in a separate shallow dish. Cut potatoes into ½-inch-thick wedges. Trim and thinly slice cucumber into rounds. Halve tofu crosswise, then slice each half widthwise into four thin planks. Season tofu with half the franks seasoning blend.
3. 

   3

   Toss potatoes on a baking sheet with a large drizzle of oil, fry seasoning, salt, and pepper. Roast on top rack until browned and tender ⏱️ 25 minutes . In a small bowl , toss cucumber with ½%tsp sugar and ¼%tsp salt. Set aside to marinate, tossing occasionally.
4. 

   4

   Add tofu to dish with tempura batter and turn to coat. Use a fork to gently turn tofu in batter and transfer to next dish. Transfer tofu to dish with panko and turn to coat, pressing to adhere.
5. 

   5

   Heat a ⅓-inch layer of oil in a large pan over medium-high heat. Once oil is hot enough that a pinch of panko sizzles when added, add coated tofu. Cook until golden brown ⏱️ 4 minutes per side. Transfer to a paper-towel-lined plate.
6. 

   6

   While tofu cooks, in a second small bowl , combine franks hot sauce, 2%tbsp butter, 1%tsp water, and ¼%tsp salt. Cover with plastic wrap and microwave until butter has mostly melted ⏱️ 25 seconds . Stir until mixture is smooth. Add remaining franks seasoning blend and stir until thoroughly combined. Drizzle tofu with as much Buffalo sauce as you like.
7. 

   7

   Halve and toast brioche buns. Meanwhile, in a medium bowl , toss mixed greens with as much buttermilk ranch dressing as you like. Taste and season with salt and pepper if desired.
8. 8

   Transfer cucumber to a paper-towel-lined plate. Cover with a second paper towel and press firmly to absorb any excess liquid. Spread top buns with as much blue cheese dressing as you like. Fill bottom buns with Buffalo tofu and cucumber. Close to form sandwiches. Divide sandwiches, potato wedges, and salad between plates. Serve with any remaining dressings on the side.