BUFFALO TOFU 'WINGS'
These make delicious appetizers or a great sandwich filling. They won't fool anyone but they are satisfying and delicious! When feeding to young children, simply omit the hot sauce at the end. They make yummy 'chicken' fingers. I hope you enjoy them as much as I do. Serve with a vegan dressing.
Provided by LucyDelRey
Categories Appetizers and Snacks
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- Slice tofu into 6 slices. Lay flat onto a clean kitchen towel. Fold towel over to cover tofu completely. Cover with a baking sheet and set a 3- to 5-pound weight on top. Press tofu for about 30 minutes.
- Combine cornstarch, flour, bouillon, garlic powder, and cayenne powder in a shallow bowl. Pour soy milk into another bowl.
- Cut each slice of tofu in half, for 12 'wings' total. Dip each slice in soy milk; roll into the cornstarch mixture. Place coated slices on a plate.
- Heat oil in a large saucepan over medium heat. Add the coated tofu slices. Fry, flipping halfway, until crispy on all sides, 7 to 10 minutes total. Add hot sauce and margarine to the saucepan and stir to coat the tofu.
Nutrition Facts : Calories 352.2 calories, Carbohydrate 17.9 g, Fat 27.6 g, Fiber 1 g, Protein 10.5 g, SaturatedFat 3.7 g, Sodium 944.2 mg, Sugar 2.3 g
VEGAN TOFU WINGS
The best tofu wings ever! Two sauce options, baked and fried option and totally gluten-free!
Provided by Lauren Hartmann
Categories Appetizer Main Course
Number Of Ingredients 15
Steps:
- First, press the block of tofu. Place the tofu on top of some paper towels or a kitchen towel and then on a plate or flat surface. Place another towel on top, then place something flat and heavy on top of that. I like to put a pan with cans on top to weigh it down.
- Press this first time for about 30 minutes.
- Now put your block of tofu into the freezer. Freeze for at least 8 hours or overnight. I do the first press and the freezing the day before I plan to make the wings.
- Then defrost the tofu, you can defrost in the microwave, or let sit on the counter until completely thawed.
- Then, press the tofu again, using the same process you used the first time. Press for about an hour, making sure as much liquid is out as possible. The tofu should be firm and spongy.
- Now, in a medium sized mixing bowl, whisk together the vegetable broth, the soy sauce or tamari and the garlic powder.
- Next, break the whole block of tofu into large irregular chunks and put them in the bowl with the liquid marinade you just mixed.
- Toss to coat all the tofu in the marinade and let the tofu sit for about 10 minutes.
- Mix the cornstarch and salt in a large mixing bowl, then add all the tofu and toss to coat thoroughly.
- If you are frying, heat about 1/2 an inch of oil in a large non-stick skillet on medium high to about 350 degrees(F), you should see tiny bubbles.
- If you are baking, preheat the oven to 450 degrees(F).
- To fry: once the oil is hot, fry the tofu chunks on each side for 2-3 minutes or until golden brown.
- To bake: spray a sheet pan with non-stick spray and place the tofu chunks on the sheet pan. Spray the tops of the tofu with more non-stick spray and bake for 10 minutes, flip and bake 5-10 minutes or until golden brown.
- Now you have your choice of sauce, for the buffalo sauce, heat the hot sauce, vegan butter and garlic powder on medium low in a small sauce pan, whisk to combine once the butter has melted. Then bring to simmer. Simmer for 1-2 minutes, then pour as much buffalo sauce over the tofu as you would like.
- For the Pad Thai sauce, whisk together the tamarind paste, vegetable broth, soy sauce or tamari, chili sauce and brown sugar in a small sauce pan. Heat on medium low, bring to a simmer. Simmer for 2-3 minutes to melt the brown sugar and thicken slightly. Then pour the sauce over the tofu.
- Serve the wings! They do reheat well and stay firm and crispy for a few hours without reheating!
Nutrition Facts : Calories 275 kcal, Carbohydrate 26 g, Protein 1 g, Fat 18 g, SaturatedFat 5 g, Sodium 1056 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving
CRISPY BAKED BUFFALO TOFU WINGS
Spicy, delicious, and indulgent-tasting these crispy baked buffalo tofu wings make the perfect appetizer or finger food for your next party or nibbly dinner and are excellent on top of a salad!
Provided by Eva
Categories Appetizers
Time 50m
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 ºF and lightly grease a large rimmed baking sheet.
- If using extra-firm tofu press out the extra water: Slice your tofu into 6 width-wise slabs and wrap in a lint-free towel or paper towel. Place some weights over the wrapped tofu, like a heavy cast iron skillet or books atop a baking sheet. Let drain for about 20-30 minutes before continuing.
- Cut your tofu into 18 'wings' or ~1/2" sticks. Cut the block of tofu into 6 slices width-wise if you haven't already for pressing, then slice each of those slabs into 3 slices lengthwise.
- Put the cornstarch (or arrowroot or tapioca starch) in one bowl, the plant milk in a second bowl, and mix together the bread crumb mixture in a third bowl. Pour some of the bread crumb mixture onto a plate.
- Dip each tofu 'wing' into the starch, followed by the milk, then roll in the breadcrumbs on the plate. Place the wing onto the prepared baking sheet and repeat with the remaining 'wings.' Use one hand for the starch and bread crumbs and your other for the milk to keep breading from clumping on your fingers. Add more of the breadcrumb mixture to the plate as needed.
- Bake the prepared tofu at 425 ºF for 25 minutes, flip, then bake an additional 10-15 minutes until the tofu wings are nice and crispy.
- While they're baking, make the buffalo sauce. Melt the vegan butter and stir in the hot sauce, granulated garlic, and salt.
- Put the tofu wings in a large mixing bowl and toss with the buffalo sauce to coat. Serve immediately.
- Leftover buffalo tofu wings can be re-crisped in the oven.
Nutrition Facts : Calories 329 calories, Carbohydrate 36 grams carbohydrates, Fat 17 grams fat, Fiber 4 grams fiber, Protein 13 grams protein, ServingSize 3, Sodium 521 milligrams sodium, Sugar 3 grams sugar
HOT WINGS
Warning! These hot, hot, hot wings are addicting!
Provided by Lynn
Categories Appetizers and Snacks Spicy
Time 30m
Yield 15
Number Of Ingredients 8
Steps:
- Preheat an outdoor or indoor grill to a high heat. Lightly grease the grill.
- Season wings with garlic powder and ground black pepper. Cook wings on the preheated grill until they are very crispy. Turn the wings frequently as they will burn easily.
- While the wings are grilling, in a large bowl, combine both hot sauces with garlic powder, Parmesan cheese and melted butter.
- When the wings are finished cooking, place them in the large bowl of hot sauce mixture and stir until they are coated.
Nutrition Facts : Calories 316.9 calories, Carbohydrate 4.9 g, Cholesterol 100.8 mg, Fat 22.2 g, Fiber 0.3 g, Protein 23.4 g, SaturatedFat 7.2 g, Sodium 385.6 mg, Sugar 2.1 g
TOFU HOT "WINGS"
This recipe takes tofu to a whole new level for me! Eat it with some ranch dressing and celery and your good!
Provided by SusyQ
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Take package of tofu and drain off water, place block of tofu onto a plate with a towel underneath to soak up excess water. Place a heavy dish on top of tofu to help push liquid out, let sit 5-10 minutes.
- Meanwhile, preheat oil in skillet over medium-high heat. Start placing flour, hot sauce, and bread crumbs into seperate dishes.
- Begin slicing tofu however you like. I prefer 1x1 squares. Dredge tofu into flour, shaking off excess, coat with hot sauce, and then into bread crumbs. Repeat with hot sauce then bread crumbs again for an extra crispy coating.
- Place in hot oil being careful not to burn yourself. When the bottom has turned a nice brown, flip to other side. Place cooked tofu onto papertowel to drain. Serve with ranch dressing. YUM!
Nutrition Facts : Calories 662.7, Fat 47.4, SaturatedFat 4.1, Sodium 953.8, Carbohydrate 46.1, Fiber 2.4, Sugar 3, Protein 15.3
HOT WINGS, THREE WAYS
Provided by Next Iron Chef All Star: Elizabeth Falkner
Categories appetizer
Time 1h15m
Yield 1 to 2 servings
Number Of Ingredients 41
Steps:
- Line a plate with paper towels and have ready. Cut off the very end tips of the chicken wings and discard. Cut the wings in half where the joint bones meet. Make sure the wings are dry. In a bowl, combine the flour, salt and some pepper; add the wing pieces and toss to coat.
- In a large cast-iron skillet or a small stockpot, heat the oil to 350 degrees F on a deep-fat thermometer. Shake off any excess coating from the wings and drop the pieces into the hot oil. Cook for 6 to 8 minutes. With a slotted spoon, remove the wings from the pan to a bowl. Toss with 1/2 cup of the sauce of your choice until evenly coated. Serve immediately.
- Wearing gloves to protect your hands from the chile's volatile oils, remove most of the charred skin and all the seeds from the habanero. In a small saucepan, combine the chile, molasses, honey, ketjap manis, vinegar, tamarind and garlic, and bring just to a boil over high heat.
- Remove from the heat and let cool slightly. Add the ketchup and Dijon mustard to the syrup and pour into a blender and puree, or use an immersion blender to puree right in the pan. Stored in an airtight container, the syrup will last up to 2 months in the refrigerator. Put 1/2 cup of the sauce in a bowl, add the hot fried wings and toss until evenly coated.
- Combine the cornstarch and 1/4 cup water in a small bowl and stir to make a slurry.
- In a large saute pan over medium heat, add the canola oil. Add the green onions, ginger, garlic and black beans, and saute quickly for a couple of minutes. Add the water and cornstarch mixture, vinegar and honey. Stir until the cornstarch starts to thicken the sauce, a minute or two. Add the sesame oil and red pepper flakes if using. Put the sauce in a bowl, add the hot fried wings and toss until evenly coated. Serve hot, sprinkled with the sesame seeds.
- In a saute pan over medium heat, add the olive oil. Add the garlic, ginger, orange juice and 1/4 cup water and bring to a simmer. Add the preserved lemon or lemon zest, honey, orange blossom water, turmeric, cayenne pepper, cinnamon and coriander. Cook until the sauce is reduced a bit, another 3 to 4 minutes. Season with salt and pepper. Put the sauce in a bowl, add the hot fried wings and toss until evenly coated. Serve hot, sprinkled with the parsley and cilantro, with the olives and almonds alongside.
TOFU BUFFALO WINGS
Derived from Robbie Rice's "Hooter's Buffalo Wings". I've been a vegetarian since my early teens, but to this day I still miss BBQ chicken and wings. Well, no longer!
Provided by SAHS7930
Categories Lunch/Snacks
Time 1h10m
Yield 4 4 oz. servings, 4 serving(s)
Number Of Ingredients 10
Steps:
- Drain the tofu, and then remove excess moisture by cutting it in half lengthwise and microwaving on high, uncovered, for two minutes. Gently squeeze out and wipe off excess moisture, then throw tofu in the freezer for one or two hours before removing to thaw in the fridge -- this will give the tofu a slightly heavier texture.
- Cut tofu into bite-sized pieces and place in a lidded, flat-bottomed dish to marinade. Combine hot sauce, barbecue sauce, black pepper, and garlic powder in a small bowl. Pour half this mixture over the tofu; reserve the other half for later.
- Let tofu sit in the refrigerator for at least 30 minutes. Drain any excess marinade from tofu into reserved bowl of sauce. Combine flour, salt, cayenne and paprika in a bowl. Coat tofu with flour mixture.
- Heat oil over medium-high heat in a large frying pan. Fry tofu (in batches, if need be) until all sides are golden brown and oil has cooked out. Add remaining sauce mixture to pan, stirring until tofu is well-coated. Serve with ranch or bleu cheese dressing for dipping.
Nutrition Facts : Calories 342.4, Fat 17.5, SaturatedFat 2.7, Sodium 950.7, Carbohydrate 37.2, Fiber 2, Sugar 8.8, Protein 10.3
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