24 Feb Hot Buffalo Tofu Wings
- Panko Breadcrumbs: You want these instead of your regular breadcrumbs. They go great when baked and when the sauce is added they suck it all up but still remain crispy sort of like the skin you would get on wings.
- Tofu: Make sure your tofu is firm or extra firm. This is to make sure it has that bite.
- Hot sauce: It doesn’t have to be Frank’s it can be any buffalo style hot sauce, just make sure it is vegan!
- Cornstarch: You can substitute this for tapioca flour/starch, arrowroot and last resort normal plain white flour. Cornstarch and tapioca flour though go all thick and sticky though which is great for the breaded panko effect.
- Tofu: Make sure to give your tofu a good drain and do the salt and weight press. This gets out more moisture improving the texture of the tofu. Do not skip out this step!
- Wrap em up: These wings go great in a tortilla wrap with some vegan mayo and lettuce, real simple but so good.
- The wings, even after covered in the sauce, reheat great. Put them on a greased or lined baking tray and place them in the oven at 240c for 10 minutes. This technique crisps them up again but also dries them out a bit. This improves the texture of the tofu but gets rid of the ‘sauciness so add some more buffalo sauce as needed.
Hot Buffalo Tofu Wings
A crispy baked version of buffalo wings, making this hot, spicy, tangy and indulgent restaurant style food much easier to make and have at home.
Servings: 3 people, 6 Hobbits, 30 Fairies
- 450 g Extra firm tofu (The most firm you can get)
- 10 tbsp Cornstarch (Tapioca flour/starch also works well)
- 120 ml Non-dairy milk
- 70-75 g Panko style breadcrumbs
- 2 tbsp Extra virgin olive oil
- 3/4 tsp Paprika
- 3/4 tsp Sea salt
- 1-2 tbsp Minced fresh parsley
- Black pepper
- Pinch of garlic granules
- 6 tbsp Frank's Red Hot Buffalo Wings Sauce
- 3 tbsp Melted vegan butter
- 1/4 tsp Garlic granules
- 1/4 tsp Sea salt
- Take the extra firm block of tofu out of its packet and drain the water inside. Give it a little squeeze without breaking the tofu
- Cut the tofu into even slabs, I did 6 with each being about 3cm
- Dab dry each one with some paper towel
- Lightly, lightly, very lightly salt each side to draw out more moisture
- Lay the slabs on a chopping board with paper towel underneath and on top. Weigh this down with something heavy, I used a cast iron skillet with a pestle and mortar and bottle of oil inside. Leave this for about 30 minutes
Buffalo wing prep
- Preheat your oven to 220c and line a baking sheet with non-stick parchment
- Remove your weights and paper towel from the tofu. They should now feel a little more dry. Cut these slabs into even sticks/'wings'
- Mix all the breadcrumb mixture together and then tip it out onto a big plate
- In one bowl have your cornstarch, in another have your non-dairy milk
Making the wings
- Throughout this process you want to keep one hand for handling dry ingredients (breadcrumbs) and one for the wet ingredients (cornstarch and milk) to avoid everything becoming a gloop.
- Start by dipping one 'wing' into some cornstarch, fully coating it.
- Dunk this into the milk, fully coating it.
- Put the wing back into the cornstarch and then again back into the milk before adding it to the plate with the breadcrumb coating
- Cover the wing in the breadcrumb coating, it's ok if there are some gaps, and add it onto the baking sheet.
- Repeat this until all are done. Cornstarch and milk always act differentely so you may need to add more into the bowls as you go.
- Put in the oven for 25 minutes then take out, turn over and bake for another 10-15 or until golden brown
Buffalo sauce prep
- Melt the butter either in a pan or just give it a zap in the microwave
- Mix the other ingredients in, give it a little whisk so it is nicely combined
Get em together
- Place the wings in a large bowl and pour over the sauce, lightly toss them so they are all coated
- Serve with fresh minced parsley and vegan sour cream