# Components:
→ Tofu Preparation
01 - 200 grams (7 oz) extra-firm tofu, pressed and sliced into 0.5 cm (1/4-inch) slabs
02 - 1 tablespoon cornstarch
03 - 1/2 teaspoon garlic powder
04 - 1/2 teaspoon smoked paprika
05 - 1/4 teaspoon salt
06 - 2 tablespoons neutral oil (e.g., canola or sunflower)
→ Buffalo Sauce
07 - 2 tablespoons hot sauce (e.g., Frank’s RedHot)
08 - 1 tablespoon unsalted butter
09 - 1 teaspoon maple syrup or honey
→ Grilled Cheese Assembly
10 - 4 slices sourdough or whole-grain bread
11 - 4 slices sharp cheddar cheese (or vegetarian cheese alternative)
12 - 2 tablespoons unsalted butter, softened
13 - 1/4 cup thinly sliced green onions (optional)
14 - 1/4 cup thinly sliced celery (optional)
# Directions:
01 - In a shallow bowl, combine cornstarch, garlic powder, smoked paprika, and salt. Toss tofu slices in the mixture until evenly coated on all sides.
02 - Heat neutral oil in a nonstick skillet over medium-high heat. Add coated tofu slices and cook for approximately 3-4 minutes per side, until golden brown and crisp. Remove tofu from skillet.
03 - In a small saucepan, melt 1 tablespoon of unsalted butter over low heat. Stir in the hot sauce and maple syrup (or honey) until thoroughly combined. Add the cooked tofu slices to the sauce and toss to ensure even coating.
04 - Arrange the bread slices onto a clean surface. Layer two bread slices with cheddar cheese, followed by the buffalo tofu. Add green onions and celery, if using. Top with the remaining cheese and cover with the other bread slices.
05 - Spread softened unsalted butter evenly over the outside of each assembled sandwich.
06 - Wipe the skillet clean and return it to medium heat. Place the buttered sandwiches in the skillet and grill for approximately 3-4 minutes per side. Gently press down on the sandwiches while grilling to encourage even browning and cheese melting.
07 - Slice the grilled sandwiches in half and serve immediately while hot.
