Air Fryer Buffalo Style Tofu with Ranch Dip
Air Fryer Buffalo Style Tofu with Ranch Dip is everything you want in a quick, satisfying, flavor-forward recipe. It has all the bold spicy satisfaction of classic Buffalo bites - only lighter and made with wholesome, protein rich tofu. Each cube turns crisp and golden in the air fryer, giving you the crunch you crave without deep frying.
Cubes of extra-firm tofu are pressed, seasoned, and tossed in a light coating that turns irresistibly crisp in the air fryer—golden on the edges and tender inside. Once hot, the tofu gets drenched in a buttery, tangy Buffalo sauce that clings to every surface, creating that classic “just-one-more-bite” heat without overwhelming the palate.
The cooling Yogurt Ranch Dip brings balance, freshness, and creaminess. Made with Greek (or vegan) yogurt, herbs, and a few pantry staples, it adds a bright contrast to the spicy tofu and makes this dish feel complete. Serve it as a protein-packed appetizer, a fun game-day snack, or tuck the Buffalo tofu into bowls, wraps, or salads for an easy weeknight meal.
It’s bold, addictive, and surprisingly simple—exactly the kind of recipe that turns tofu skeptics into fans.
Air Fryer Buffalo Style Tofu with Ranch Dip
Ingredients
- For the Tofu
- 1 (14-oz) block extra-firm tofu, pressed and cut into 1-inch cubes
- 1 tbsp olive oil
- 1 tbsp cornstarch (or arrowroot)
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika
- ½ tsp fine sea salt
- Fresh black pepper, to taste
- Buffalo Sauce
- 3 tbsp hot sauce (like Frank’s)
- 1 tbsp melted butter OR olive oil
- 1 tsp maple syrup (optional, for balance)
- Ranch Dip
- ½ cup plain Greek yogurt or nondairy yogurt
- 1 tbsp lemon juice
- 1 tsp chopped fresh dill (or ½ tsp dried)
- 1 tsp chopped fresh parsley (or ½ tsp dried)
- ¼ tsp garlic powder
- ¼ tsp onion powder
- Salt and pepper, to taste
- Splash of water to thin if needed
Instructions
- Pat tofu cubes dry. Add them to a bowl with the olive oil and toss gently.
- Combine in cornstarch, garlic powder, onion powder, smoked paprika, salt, and pepper in a small bowl. Sprinkle over tofu cubes and toss again until every cube is evenly coated.
- Arrange tofu in a single layer in the air fryer basket. Cook at 400°F for 12–15 minutes, shaking halfway through, until golden and crisp.
- Make the ranch dip by whisking together Greek yogurt, lemon juice, dill, parsley, garlic powder, onion powder, salt, and pepper. Add a splash of water for a thinner dipping consistency if needed. Set aside.
- Make the buffalo sauce in a small bowl by whisking together hot sauce, melted butter (or oil), and maple syrup.
- Transfer hot tofu to a bowl and immediately pour the warm Buffalo sauce over it. Toss gently to coat.
- Pile the buffalo tofu cubes on a plate and pour extra sauce over the top. Serve with the ranch on the side for dipping, or drizzle it over the top.