Rating: 4.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

These make delicious appetizers or a great sandwich filling. They won't fool anyone but they are satisfying and delicious! When feeding to young children, simply omit the hot sauce at the end. They make yummy 'chicken' fingers. I hope you enjoy them as much as I do. Serve with a vegan dressing.

Recipe Summary

cook:
10 mins
additional:
30 mins
total:
45 mins
prep:
5 mins
Servings:
4
Yield:
12 ounces tofu
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Slice tofu into 6 slices. Lay flat onto a clean kitchen towel. Fold towel over to cover tofu completely. Cover with a baking sheet and set a 3- to 5-pound weight on top. Press tofu for about 30 minutes.

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  • Combine cornstarch, flour, bouillon, garlic powder, and cayenne powder in a shallow bowl. Pour soy milk into another bowl.

  • Cut each slice of tofu in half, for 12 'wings' total. Dip each slice in soy milk; roll into the cornstarch mixture. Place coated slices on a plate.

  • Heat oil in a large saucepan over medium heat. Add the coated tofu slices. Fry, flipping halfway, until crispy on all sides, 7 to 10 minutes total. Add hot sauce and margarine to the saucepan and stir to coat the tofu.

Nutrition Facts

352 calories; protein 10.5g; carbohydrates 17.9g; fat 27.6g; sodium 944.2mg. Full Nutrition
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