Buffalo Tofu Wings Recipe

Extra-firm tofu: This type of tofu is pressed to remove excess water, making it ideal for achieving a crispy texture.

Cornstarch: Used to coat the tofu, it helps create a crispy exterior when baked.

Buffalo sauce: A spicy sauce that gives the tofu wings their signature heat and flavor.

Olive oil: Drizzled over the tofu to help it crisp up in the oven.

To achieve an extra crispy texture for your tofu wings, make sure to press the tofu thoroughly to remove as much moisture as possible before coating it with cornstarch. This step is crucial as it helps the cornstarch adhere better and creates a crispier exterior when baked. Additionally, consider using a wire rack on top of the baking sheet to allow air to circulate around the tofu pieces, ensuring even crisping on all sides.

• extra-firm tofu - Substitute with cauliflower florets: Cauliflower provides a similar texture and can absorb the buffalo sauce well, making it a great plant-based alternative.

• extra-firm tofu - Substitute with tempeh: Tempeh has a firm texture and a nutty flavor that pairs well with buffalo sauce, offering a protein-rich alternative.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder acts as a similar thickening agent and provides a crispy coating when fried or baked.

• cornstarch - Substitute with potato starch: Potato starch can also create a crispy exterior and is often used in gluten-free cooking.

• buffalo sauce - Substitute with sriracha mixed with melted vegan butter: This combination mimics the spicy and buttery flavor of buffalo sauce.

• buffalo sauce - Substitute with hot sauce mixed with melted butter: This classic combination can replicate the tangy and spicy profile of buffalo sauce.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it suitable for frying or baking.

• olive oil - Substitute with grapeseed oil: Grapeseed oil is another neutral-flavored oil with a high smoke point, ideal for cooking at high temperatures.

• Allow the tofu wings to cool completely before storing. This helps maintain their texture and prevents condensation from making them soggy.

• Transfer the cooled tofu wings to an airtight container. If you have multiple layers, place a sheet of parchment paper between each layer to prevent sticking.

• Store the container in the refrigerator for up to 3-4 days. When ready to eat, reheat in the oven at 350°F (175°C) for about 10-15 minutes or until heated through and crispy.

• For freezing, arrange the cooled tofu wings in a single layer on a baking sheet. Place the sheet in the freezer for 1-2 hours until the wings are frozen solid. This prevents them from sticking together.

• Once frozen, transfer the tofu wings to a freezer-safe bag or container. Label with the date and store in the freezer for up to 2 months.

• To reheat from frozen, preheat your oven to 375°F (190°C). Place the frozen tofu wings on a baking sheet and bake for 20-25 minutes, flipping halfway through, until heated through and crispy.

• If you prefer, you can also reheat the tofu wings in an air fryer. Set the air fryer to 375°F (190°C) and cook for 10-15 minutes, shaking the basket halfway through for even cooking.

• Avoid microwaving the tofu wings as it can make them soggy and lose their crispy texture.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover tofu wings on a baking sheet lined with parchment paper.
  3. Lightly spray or brush the wings with a bit of olive oil to help them crisp up.
  4. Bake for 10-15 minutes, flipping halfway through, until they are heated through and crispy.

• Air Fryer Method:

  1. Preheat your air fryer to 375°F (190°C).
  2. Arrange the tofu wings in a single layer in the air fryer basket.
  3. Air fry for 5-7 minutes, shaking the basket halfway through, until they are hot and crispy.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil to the skillet.
  3. Place the tofu wings in the skillet and cook for 3-5 minutes on each side, until they are heated through and have a nice crispy exterior.

• Microwave Method:

  1. Place the tofu wings on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to prevent drying out.
  3. Microwave on high for 1-2 minutes, checking halfway through to ensure they are heated evenly. Note: This method may not retain the crispiness as well as other methods.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the tofu wings on the toaster oven tray.
  3. Heat for 10-12 minutes, flipping halfway through, until they are hot and crispy.

• Oven: Used to bake the tofu pieces until they are crispy and golden brown.

• Mixing bowl: Used to toss the tofu pieces with cornstarch to ensure they are evenly coated.

• Baking sheet: Provides a flat surface for baking the tofu pieces in the oven.

• Parchment paper: Prevents the tofu from sticking to the baking sheet and makes for easy cleanup.

• Drizzle bottle or spoon: Used to evenly distribute olive oil over the tofu pieces.

• Tongs or spatula: Useful for flipping the tofu pieces halfway through the baking process.

• Large bowl: Used to toss the baked tofu pieces in buffalo sauce to ensure they are well coated.

• Serving plate: For presenting the buffalo tofu wings once they are ready to be served.

Press the tofu ahead: Save time by pressing the tofu the night before. This removes excess moisture and allows for better texture.

Pre-measure ingredients: Measure out the cornstarch, buffalo sauce, and olive oil in advance to streamline the cooking process.

Use parchment paper: Line your baking sheet with parchment paper for easy cleanup and to prevent sticking.

Batch cooking: Double the recipe and store extra buffalo tofu wings in the fridge for quick meals later in the week.

Quick flipping: Use a wide spatula to flip the tofu pieces quickly and efficiently halfway through baking.