Crispy Baked Tofu “Wings”
Ok, before we get into the details for this recipe – tofu, if cooked right, really is good! So let’s get rid of that preconceived notion that tofu is mushy and gross.
Tofu is made of condensed soymilk in a way that is similar to cheesemaking. There are so many health benefits of tofu and it is high in protein and low in calories. How great is that? And in my opinion, it is a great meat substitute. And like I said, when cooked right, can be so good and used in a ton of ways. Here’s a great read from WebMD on tofu, including the many health benefits.
Baked Tofu “Wings” are one of my favorite ways to cook tofu, especially if you’re in a bad mood and want fried food! These “wings” are flavorful, crispy, and aren’t even fried. It’s so easy to make and they make a perfect appetizer or dinner.
*Chef wannabe note: Although I do provide measurements in the recipe below, you should know that I typically just sprinkle in as much spice as I want. Measuring takes so much time (which is probably why I don’t bake that often). So feel free to play around with my recommendations.
HOW TO MAKE TOFU WINGS:
First you need to strain all the excess water from the tofu. A dear friend of mine recently introduced me to an incredible tool called a tofu press. This is a game changer and I highly recommend it if you’re interested in cooking tofu more often. Otherwise, drain the water from the tofu package, and sprinkle both sides of the tofu block with salt. Then wrap in a dish towel, put on a plate and place a heavy weight over top (something like a pan of water, books or tea kettle filled with water – you get the picture). Let the tofu drain for about 20-30 minutes. The longer you let it drain the firmer it will become.
While your tofu is draining, prep your bowls for the wings. In your first bowl, mix up the breadcrumb mixture by combining the panko breadcrumbs, olive oil, paprika, garlic powder, onion powder, red pepper flakes (optional) and salt + pepper. Place the cornstarch in a second bowl and almond or soymilk in a third bowl.
Once your tofu is drained, cut the block of tofu in half width wise. Then slice each of those halves into 3 so you have 6 slices total. Then slice each of those slabs into 3 slices lengthwise for a total of 18 “wings.” You got all that right?
Now honey, get ready to dip. Dip each tofu stick into the cornstarch, then the milk, then roll in the breadcrumbs. Place the wings on your prepared baking sheet and keep dipping until all “wings” are done. NOTE: you may have to wash your hands a few times as the breadcrumbs form coverings over your fingers.
Bake your “wings” at 420 ºF for 25 minutes, flip, and bake an additional 15 minutes until golden and crispy. You can also broil for an additional 1-2 minutes for a little extra crunch. But keep an eye on that shit or it will burn!
Finally, pour your buffalo sauce and/or BBQ sauce into dipping bowls and enjoy. Another option is to place your “wings” in a large mixing bowl and toss with your buffalo or BBQ sauce to coat. I prefer dipping so the “wings” stay nice and crispy.
See, tofu isn’t so scary! I hope you enjoy.
Peace & Love,
Nikki
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Ingredients
14 oz firm or extra firm tofu
½ cup almond milk or soymilk
½ cup cornstarch
Breadcrumb mixture:
1 cup panko breadcrumbs
1 tbs olive oil
½ tsp paprika
½ tsp garlic powder
½ tsp onion powder
½ tsp red pepper flakes (optional for you spicy folks)
Salt + pepper
Your favorite buffalo sauce or BBQ sauce – or both!
Instructions
Preheat your oven to 420 ºF and either use a silicon baking mat or lightly grease a baking sheet.
Next, you need to strain the excess water from your tofu. Either use this handy dandy tofu press or salt and wrap your tofu block in a towel and place something heavy over the top for 20-30 minutes (see detailed instructions above).
Cut your tofu in half width wise. Then slice each of those halves into 3 so you have 6 slices total. Then slice each of those slabs into 3 slices lengthwise for a total of 18 “wings.”
Mix your breadcrumb mixture and place into a bowl. Place the cornstarch in a second bowl and the almond or soymilk in a third bowl.
Dip each “wing” in the cornstarch first, then the milk, then roll in breadcrumbs and place on your baking sheet.
Bake at 420 ºF for 25 minutes, flip, then bake an additional 15 minutes until they are golden and crispy.
Once finished baking, dip your “wing” in your favorite buffalo or BBQ sauce or toss in a large mixing bowl. Serve hot baby.