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
900
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
Reviews
3.9
Based on 69 reviews
Stop putting things on the menu with dairy when I specifically ask the app to avoid dairy!
Patrick · 05/20/25
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About Tracey Bloom
Tracey Bloom, an Executive Chef currently residing in Atlanta, GA, hails from Shortsville, NY. With a degree from the Culinary Institute of America, she embarked on her culinary journey as the opening Pastry Chef at Sia’s Restaurant in Duluth, GA, and later joined the Buckhead Life Restaurant Group, honing her skills at 103 West under Chef Gary Donlick.
Known for her expertise in both sweet and savory culinary arts, Tracey has held various roles, including Sous Chef at establishments like Asher Restaurant, Oscar’s Restaurant, and Luma. Recognized as one of the "Top 25 Chefs in Atlanta" in 2008.
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