Thursday, July 7, 2011

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

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,

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