Imported from the web

Kate’s Buffalo Tofu Wings

Name: Kate’s Buffalo Tofu Wings
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 16 servings
Cuisine: American
Ingredients: 14 oz extra-firm tofu (Sliced into 16 rectangles; standard water-packed tofu, not silken, firm, or vacuum-packed super-firm tofu.); 0.5 tsp salt (Divided.); 3 tbsp olive oil; 1 tbsp fresh lemon juice (For coating the tofu.); 3 tbsp cornstarch (For the slurry.); 1 cup unsweetened soy milk (Cold; added to the slurry in two portions.); 1 tbsp tamari; 2 cup panko breadcrumbs (Use gluten-free panko if desired.); 3 tbsp fresh rosemary (Chopped.); 0.5 tsp salt (For the panko breading.); safflower oil (For frying; use enough to form a layer about 1/4 inch thick.); 0.75 cup buffalo hot sauce (Frank’s RedHot recommended.); 0.25 cup vegan butter (Melted; Miyoko’s recommended.); 2 cup carrot sticks; 2 cup celery sticks; 2 tbsp fresh parsley (Finely chopped; for vegan ranch.); 2 tbsp fresh dill (Finely chopped; for vegan ranch.); 2 tbsp fresh chives (Finely chopped; for vegan ranch.); 1.5 tsp onion powder (For vegan ranch.); 0.5 tsp garlic powder (For vegan ranch.); 0.25 tsp ground black pepper (For vegan ranch.); 0.5 tsp salt (Plus more if needed; for vegan ranch.); 2 tbsp fresh lemon juice (For vegan ranch.); 0.75 cup vegan mayonnaise (Prepared or homemade; add water by the tablespoon if needed to make the ranch thick but pourable.)

Recipe by Isa Chandra

Imported by Suki on SeeMeCook

Pan-fried tofu rectangles coated in rosemary-seasoned panko, fried until golden and crisp, and dunked in buttery buffalo sauce. Served with carrot and celery sticks plus an optional homemade vegan ranch.

16 servings40 minAmerican

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Ingredients

14 oz extra-firm tofu (Sliced into 16 rectangles; standard water-packed tofu, not silken, firm, or vacuum-packed super-firm tofu.)
0.5 tsp salt (Divided.)
3 tbsp olive oil
1 tbsp fresh lemon juice (For coating the tofu.)
3 tbsp cornstarch (For the slurry.)
1 cup unsweetened soy milk (Cold; added to the slurry in two portions.)
1 tbsp tamari
2 cup panko breadcrumbs (Use gluten-free panko if desired.)
3 tbsp fresh rosemary (Chopped.)
0.5 tsp salt (For the panko breading.)
safflower oil (For frying; use enough to form a layer about 1/4 inch thick.)
0.75 cup buffalo hot sauce (Frank’s RedHot recommended.)
0.25 cup vegan butter (Melted; Miyoko’s recommended.)
2 cup carrot sticks
2 cup celery sticks
2 tbsp fresh parsley (Finely chopped; for vegan ranch.)
2 tbsp fresh dill (Finely chopped; for vegan ranch.)
2 tbsp fresh chives (Finely chopped; for vegan ranch.)
1.5 tsp onion powder (For vegan ranch.)
0.5 tsp garlic powder (For vegan ranch.)
0.25 tsp ground black pepper (For vegan ranch.)
0.5 tsp salt (Plus more if needed; for vegan ranch.)
2 tbsp fresh lemon juice (For vegan ranch.)
0.75 cup vegan mayonnaise (Prepared or homemade; add water by the tablespoon if needed to make the ranch thick but pourable.)

Steps

1
Slice the tofu into 16 stubby rectangles if needed: place the block on its long side and cut it in half into two planks, cut both planks in half across the short way to make 4 rectangles, then cut each rectangle vertically into 4 pieces.
2
Quickly pat each tofu rectangle dry with a kitchen towel. Arrange the pieces in a single layer on a small baking sheet.
3
Sprinkle the tofu with 1/2 teaspoon of the salt, drizzle with the olive oil and 1 tablespoon lemon juice, and toss gently to coat. Leave the tofu on the tray while preparing the slurry and breading; use the same tray afterward.
4
Make the slurry by placing the cornstarch in a wide-rimmed bowl. Add half of the soy milk and the tamari, then stir until a thick, smooth paste forms. Stir in the remaining soy milk.
5
On a large rimmed plate, mix the panko, chopped rosemary, and the remaining 1/2 teaspoon salt.
6
Dip one tofu piece into the slurry with one hand, allowing excess batter to drip off. Transfer it to the panko mixture and use your other hand to sprinkle breadcrumbs over it, coating all sides completely. Return it to the tray and repeat with the remaining tofu, keeping one hand for wet ingredients and the other for dry ingredients to prevent clumping.
7
Preheat a large cast-iron pan over medium-high heat. Pour in enough safflower oil to make a layer about 1/4 inch thick.
8
When the oil is hot, fry the breaded tofu in batches if necessary. Cook until golden on both the top and bottom, about 8 minutes total, turning with a thin metal spatula. The sides will fry as well; add more oil if needed.
9
While the tofu fries, make the buffalo sauce by mixing the melted vegan butter with the buffalo hot sauce. The butter may be melted in a large ceramic bowl in the microwave, then combined with the hot sauce in that bowl.
10
Lift each fried tofu wing from the oil and dunk it in the buffalo sauce, turning to coat. Transfer the sauced wings to serving plates.
11
Serve the wings immediately with the carrot sticks, celery sticks, and vegan ranch.
12
To make the optional vegan ranch, combine the parsley, dill, chives, onion powder, garlic powder, black pepper, and salt in a small mixing bowl.
13
Drizzle the lemon juice into the herb mixture and stir. Let it stand for about 5 minutes so the herbs can absorb the flavors and wilt slightly.
14
Add the vegan mayonnaise and stir well. If needed, add water 1 tablespoon at a time until the ranch is thick but pourable. Taste and adjust the salt and seasoning.
15
For the best flavor, let the ranch sit; it improves as it rests and is even better the next day. Seal it in an airtight container and refrigerate for up to 5 days.

Notes

The tofu is not pressed; it is only quickly patted dry. The recipe is pan-fried rather than baked or air-fried. Use gluten-free panko to make the dish gluten-free. Ranch can be made ahead and refrigerated for up to 5 days.