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this post was submitted on 16 Apr 2025
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Tell me the secret to buffalo flavoring for fried tofu! I've got the crisp coating down pretty well using either potato or corn starch but I'm missing some sort of almost smoky-peppery flavoring that is so textbook of, say, Tyson chicken strips or something. I feel I've stumbled across it once or twice but never actually isolated the spice.
Obviously I've dumped tons of garlic, onion powder, black pepper, cayenne powder, and no amount of frank's does the trick lol.
Second to that I'm trying to remake an Americanized Korean Hot sauce I had before that is definitely one part frank's and I think gochugang but again, missing something else.
Try some smoked paprika or liquid smoke.
Liquid smoke kicks ass and I use it all the time when prepping vegan dishes. I'm not sure the exact flavor you're trying to recreate, but liquid smoke is a staple in my kitchen for helping boost vegan dishes that imitate meat. You can also try frying curry leaves in the oil you use before frying the tofu. That flavor isn't quite right when you use it in the proportions one would normally use curry leaves, but a few infused into the fry oil will get ya something subtle and interesting.
Thanks, I'll definitely be trying liquid smoke next! I really should start messing around with curry seasoning more. I might also try to find aged cayenne pepper to see if that makes any difference, too.
Liquid smoke? Start with ml amounts.
I'm no chef but.. smoked paprika? Sounds like it could fit the bill, maybe.
Good suggestion! I did try that but unfortunately it didn't seem to be it. Unless I just didn't put enough in.
I think I stumbled across it somehow with air frying pickled jalapeños alongside the tofu but couldn't replicate it. Not sure if it had to do with the vinegar or crisped/burnt jalapeño, etc.