Buffalo Tofu Wings and Wing Sauce
16 ounces extra-firm tofu, drained
1/2 cup cornstarch
1/2 cup all-purpose flour
1 teaspoon McKay’s Chicken-style Seasoning**
1 cup unsweetened soymilk or other plant milk
1 teaspoon garlic powder
1 teaspoon cayenne pepper
3 tablespoons canola oil
1. Slice tofu into 8 slices. Lay flat inside a kitchen towel that covers tofu completely. Cover with a baking sheet and set a 3 – 5-pound weight on top. Press tofu for about 30 minutes.
2. Combine cornstarch, flour, chicken-style seasoning, garlic powder, and cayenne powder in a shallow bowl. Pour soymilk into another bowl.
3. Cut each slice of tofu in half, for 16 “wings” total. Dip each slice in soymilk; roll into the cornstarch mixture. Place coated slices on a plate
4. Heat oil in large fry pan over medium heat. Add the coated tofu slices. Fry, flipping halfway, until crispy on all sides, 7-10 minutes.
** Or vegetarian chicken-flavored bouillon granules
It is best to make the Buffalo Sauce first before frying the “wings.” The recipe is below:
Buffalo Tofu Wing Sauce
1 1/3 cups Frank’s RedHot® hot pepper sauce or another brand but Frank’s is the best!
1 cup Earth Balance vegan buttery sticks (cold)
3 tablespoons white vinegar
1/2 teaspoon vegetarian Worcestershire sauce
1/2 teaspoon cayenne pepper
1/4 teaspoon garlic powder
Salt to taste
Combine all ingredients in a pot and place over medium heat. Bring to a simmer while stirring with a whisk. As soon as the liquid begins to bubble on the sides of the pot, remove from heat, stir with the whisk, and set aside for use