Vegan Hot Wing squares

 

Ingredients for Tofu

• 1 package medium-firm tofu
• ½ cup corn starch
• ¼ cup flour
• 1 tablespoon smoked paprika
• 1 tablespoon dried mustard
• 1 tablespoon organic sugar
• 1.5 teaspoon salt (divided)
• 1 teaspoon pepper
• grapeseed oil for frying

 Ingredients for Wing Sauce

• ¼ cup vegan butter
• 5 oz hot sauce
• ½ teaspoon molasses
• 1 tablespoon red vinegar
• pinch of salt

 Instructions

Note: If you slice the tofu into odd shaped pieces it will look more like boneless wings for the sake of simplicity we just did simple squares.

• Slice tofu into 1-inch cutlets and drain in colander lined with either paper towels or lint-free cotton towels. Place a heavy bowl on top of the tofu, but be careful not to break the slices. Allow to drain for at least 30 minutes.
• Mix flour, corn starch, ½ teaspoon salt, and 1 teaspoon black pepper.
• In a separate dish, mix smoked paprika, mustard, sugar, and 1 teaspoon salt.
• In a heavy saucepan over medium-high heat, melt “butter.” Once melted, whisk in hot sauce slowly (1/4 of the 5-oz bottle at a time).
• Whisk in molasses and vinegar and allow the mixture to come to a low boil. Lower heat and reduce mixture for at least 5 minutes or until it reaches the desired thickness, then remove from heat.
• Press remaining moisture from tofu and cut into strips one and a half inches thick.
• Coat tofu sticks in spices, shake off excess, then coat in cornstarch mixture.
• Very gently press down with the heel of your hand to flatten the strips. Dredge once more in corn starch mixture.
• Over a moderately high flame, heat enough grapeseed oil to cover the full surface area of a large sauté pan. Add tofu strips and cook for two to three minutes on each side until golden brown and crispy.
• Top with wing sauce and serve with celery sticks and your favorite vegan ranch dressing

Recipe by Sabrina Modelle, photo by Michael Spear

Bon Appétit,