Fried Tofu Salad with Buttermilk Dressing

Deselect All

1 3/4 cups buttermilk

1 14-ounce package extra-firm tofu, drained, cut into 3/4-inch cubes and patted dry

1/2 cup mayonnaise

1/4 cup finely chopped fresh chives

1 tablespoon apple cider vinegar

Kosher salt and freshly ground pepper

6 ounces sugar snap peas (about 1 1/2 cups), trimmed and halved

1 3/4 cups all-purpose flour

1 1/2 teaspoons herbes de Provence

Vegetable oil, for frying

1 head iceberg lettuce, cut through the stem into 8 wedges

1 cup halved grape or cherry tomatoes