Crispy Tofu & Spicy Ranch Sauce
Heat-seekers: This one’s for you. First, Chef Tracey coats a generous portion of firm tofu cubes in a light corn starch batter and fries until perfectly crispy and golden, then she tosses them with a medley of vegetables, including Fresno and jalapeño peppers, and drizzles it all in a tantalizing Spicy Ranch Sauce, which gets its cool from tangy buttermilk and its kick from Sriracha. A side of Grilled Broccoli adds smoky goodness while a finishing touch of sesame seeds lends a nutty aroma and a hint of crunch. This flavor-packed ensemble will elevate any weeknight.
Nutritional facts
Protein
26g
Carbs
76g
Calories
900kcal
Fat
56g
Ingredients
Broccoli Florets, Fresno Peppers, Sriracha, Buttermilk, Black Pepper, Garlic, Corn Starch, Onion, Kosher Salt, Black Sesame Seeds, Jalapeno Peppers, Tofu, Mayonnaise, Green Onion, Ranch Dressing Powder, Canola Oil, Sesame Seeds
Contains milk, eggs, soybeans, sesame seeds.
Reviews
4.0
Based on 65 reviews
Steven · 08/23/25
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About Tracey Bloom
Chef Tracey Bloom, originally a New York native, took her talents south to Atlanta, Georgia, after graduating from the prestigious CIA (Culinary Institute of America). Chef Tracey earned her spot as one of the top 25 chefs in the city of Atlanta and has appeared on many shows, including Bravo’s Top Chef and Don’t Be Tardy. Bloom published her first cookbook, “Cooking in Full Bloom,” in October 2022. She has worked in some of the best restaurants in Atlanta, including the Buckhead Life Group, Table 1280, and Ray's Killer Creek. After many years in the restaurant scene, Chef started her own successful boutique catering company based out of Atlanta. In addition to all that, she can be found teaching cooking classes and participating in food and wine festivals around the country. In her spare time, she enjoys traveling, listening to Stevie Nicks, and spending time with her 6-year-old son, Kannon.
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