Buffalo fried tofu salad with marinated fresh corn and black beans and a cilantro lime ranch dressing 🤤🌶🥗

For the tofu: Double froze and thawed (to help it release more water), pressed, broke into bite size pieces, marinated in hot sauce/pickle juice/white vinegar/garlic powder/paprika. Coated with equal parts tapioca starch, potato starch, and AP flour. Fried at ~325 until golden. Tossed with Buffalo sauce (equal parts melted butter and Frank’s)

Inspired by my order from Blue Barn in San Francisco - the tostada with chopped chicken and a side of Buffalo sauce (tofu-d version inspired by @crispyegg420). No idea why I started ordering that combo but it’s one of my favorite meals. After I left San Francisco a few years ago people would ask what I missed most and the answer was always that salad 😂 (and my friends, miss you all too ❤️)