Tofu Wings Recipe

Press and cut tofu

Press the extra-firm tofu for 20–30 minutes to remove excess water using a tofu press or by wrapping in clean kitchen towels and placing a heavy pan on top. After pressing, cut the block into five long 'wing' pieces (each roughly 3/4–1 inch thick and 3–4 inches long).

Marinate

In a shallow dish, whisk together soy sauce, rice vinegar, sesame oil, garlic powder and onion powder. Add the tofu pieces and gently toss to coat. Let sit 15–20 minutes, turning once so both sides absorb flavor.

Prepare dredge station

In one shallow bowl combine flour, cornstarch, smoked paprika, salt and black pepper. In a second bowl whisk plant-based milk with apple cider vinegar to make a quick buttermilk substitute. Place panko in a third shallow bowl.

Coat the tofu

Working one piece at a time: dredge tofu in the flour/cornstarch mixture, shake off excess; dip into the milk mixture allowing excess to drip; press firmly into panko to fully coat. Place coated pieces on a wire rack and let rest 5 minutes to set the crust.

Fry

Heat neutral oil in a heavy skillet or deep pan to 350°F (175°C). Fry tofu wings in batches (do not crowd) 3–4 minutes per side or until golden brown and crisp. Use a slotted spoon to transfer to a paper towel-lined tray to drain. Keep warm in a 200°F (95°C) oven while finishing remaining pieces.

General saucing method

Place 1/2 cup of your chosen sauce in a wide, shallow bowl or skillet over low heat. Add a tablespoon of oil or butter if desired for silkiness. Add the hot fried tofu wings and toss gently to coat. Serve immediately so crust remains crisp with sauce clinging.

Buffalo (if chosen)

Use 1/2 cup buffalo sauce warmed gently. Toss wings until evenly coated; garnish with chopped parsley and serve with blue cheese dressing, carrots and celery.

Garlic-Parmesan (if chosen)

Warm 1/2 cup garlic-parmesan sauce (or make by gently heating 2 tbs butter, 1 clove minced garlic, 1/4 cup grated Parmesan, 2 tbs cream or milk until combined). Toss wings and finish with extra grated Parmesan and parsley.

Ginger Chili, Blueberry BBQ or Bacon Jam (if chosen)

For ginger chili or blueberry BBQ, warm the sauce slightly and toss wings to coat. For bacon jam, warm gently so it spreads, then brush lightly on wings so the jam doesn't overwhelm the crust. Serve with blue cheese dressing on the side.

Make dressing

In a bowl whisk together mayonnaise, sour cream (or Greek yogurt), buttermilk, lemon juice, Worcestershire sauce, salt and pepper until smooth. Fold in crumbled blue cheese, reserving a little for garnish. Adjust thickness with extra buttermilk if needed. Chill until serving.

Prep vegetables

Cut carrots and celery into sticks about 3–4 inches long and place in a bowl of cold water for 10 minutes for extra crispness, then drain and pat dry. Arrange on serving plate with tofu wings and a small bowl of blue cheese dressing.

Plate five tofu wings per order, spoon or brush on chosen sauce, sprinkle reserved blue cheese or parsley if using, and serve immediately with blue cheese dressing, carrot and celery sticks and lemon wedges on the side.