Wednesday, 11 February 2009

WK Buffalo Tofu "Wings" ~ Non-Wing Recipe

Are you vegetarian? Just don't like meat? Don't understand what all the craze is over Buffalo Wings but want to? Well have I got something for you.

Buffalo Tofu 'Wings'. That's right, Tofu wings. Why? Because I want everyone to taste Nirvana at least once. Be at one with your mouth and flavour and try these fake chicken appendages.

  • Extra firm tofu
  • Corn starch
  • Garlic Powder
  • Cayenne Pepper
  • Buffalo Hot Sauce (hot pepper sauce & margarine)


  1. Press tofu to remove moisture (place a weight on top).
  2. Cut into strips, cubes, wing shapes - whatever you want - just keep it thin.
  3. Toss strips in cornstarch, then garlic powder.
  4. Deep fry for 1-2 minutes until crispy.
  5. While deep frying, mix ingredients for hot sauce and bring to a simmer in a pot.
  6. Remove, pat with paper towel.
  7. In a bowl, sprinkle on cayenne pepper.
  8. Pour sauce over tofu 'wings' and eat immediately.

Watch how on another episode of WING KING TV:

Extra firm tofu - this was herb tofu. I know it looks scary, but its not that bad.

Crispy tofu - tossed in cayenne - spicy and crispy!

The final product plated. Isn't it pretty? NO - its manly good.

Tofu is a sponge, and its soaking up Buffalo sauce!

They almost look like mozza sticks. But they are not. Hmmm Buffalo Mozza Sticks?

I should have cut it just a bit thinner. You can see how much tofu is un-Buffaloized. But it was still good.

Above you can see the importance of double dipping and getting sauce all over.

What Would I Do Differently Next Time? Well, I have a few ideas. I do want to say that overall this was pretty good. I liked crunch, the spice and the overall flavour.

What I would do differently would be to make the strips even smaller, maybe cubes or thin strips so that there is more sauce-to-tofu ratio. While the tofu is a sponge, the cornstarch coating acts as a protective layer. My solution instead of cutting the strips even smaller? Flavour Injector. Shoot hot sauce in either before frying or after . . . that could revolutionize the whole fake wing industry.

Remember, tune in next time for another exciting episode of:



Chris said...

Dude, I found your blog while looking for a good wing rub for cooking some wings on my smoker this weekend. I love the content and humor, nice job.

RandyinChina said...

Tofu doesnt look so bad after all...nice job WK!

Teena in Toronto said...

My sis is thinking about going vegetarian but loves wings. I'm going to send this to her.

Anonymous said...

Maybe if you marinate the tofu in the sauce (after you press it, but before you dunk it in corn starch)?

Lord of the Wing said...

Teena - if she has to give up wings, this is going to have to be the next best thing. IF she has to give up wings!

Anon - that's not a bad idea either!

Alisa@Foodista said...

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Lord of the Wing said...

Thanks Alisa, just signed up!

Anonymous said...

Just a tip... if you want crispier wings with a spongier texture, try freezing the tofu first! remove the water from the package by slicing it open with a knife then stick it in the freezer. thaw it out and press out excess water just like you normally would. this method really maximizes the moisture extraction and (i think) makes tofu wings even better!!

Lord of the Wings said...

@Anonymous - Good tip! Next time I will try for sure.