Sunday, March 9, 2008

Long time no post...

“Tofu-lo Wings” were a big hit. I used container’s worth of tofu (which is 1 pound), and I’ve never seen tofu be devoured so quickly. Next time I will try to bake them in the oven so they don’t have to go swimming in oil. They were nice and crispy on the outside, and were soft yet chewy on the inside. And the flavor of buffalo goodness was good enough to satisfy any craving.

Perhaps next time I’ll be brave and try some Blue “Cheese” to go along with it. I’m a little weary of vegan cheese recipes. They often sound better than they taste. The Tofu-lo Wings were tasty enough to not need an accompaniment, but most snack foods are better with a partner in crime for dipping!

Tofu-lo Wings

1 lb. Extra Firm Tofu
Canola oil (or other vegetable oil), for frying

1/4 c. vegetable broth
4 T. hot sauce
1 T. olive oil
2 tsp. garlic powder
2 tsp. cayenne pepper

1/4 c. hot sauce
1 T. buttery spread, melted

Mix all ingredients together for marinade. Slice tofu into strips about 1/4 inch thick and squeeze/press out liquid. Freeze tofu strips in marinade overnight.

When you're ready to cook your tofu, remember to take it out of the freezer a couple hours in advance. When defrosted, carefully squeeze excess marinade from the tofu. It should still be a pleasant orangish-pink color.

Heat oil in a pan to medium, and place your tofu in carefully. Especially if there is still some water in the tofu, the oil will splatter when you place the tofu in the pan. Cook for 3-4 minutes, or until golden, then turn flip over and cook the other side. Place on a paper towel to drain grease.

Mix together your hot sauce and melted buttery spread. When all your tofu pieces are ready, toss them in the extra sauce. If cooked long enough, they will stay crispy.

Optional: Serve with celery and dipping sauces.
Not Optional: Enjoy!

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