1/2 Cup cornstarch + more as needed (substitute with rice flour if you cannot tolerate corn); I strongly urge Non-GMO cornstarch! Find out why here!)
1 teaspoon salt
1/2 teaspoon garlic powder
Oil for frying (I used organic grape seed oil)
Optional: 1 batch of my Sour Cream Dip (alternative allergy-friendly recipes!)
Pumpkin Chipotle Sauce
1 Cup pumpkin puree
2 chipotle peppers in adobo sauce, diced
2 hot peppers, diced
4 Tablespoons non-dairy spread
2 Tablespoon maple syrup
1 clove of garlic, minced
1 teaspoon nutmeg
Salt to taste
Let’s cut some tofu wings! Slice your block of tofu in equal “steaks” about 1/2 inch thick & cut each one in half. You should now have your tofu “wings.” In a large bowl, mix your cornstarch (or rice flour) & spices.
Dredge each piece of tofu until fully coated. Don’t forget to tap off some of the extra breading!
Heat your cast iron or frying pan to medium-high heat & add 2 Tablespoons of oil, or enough to coat the bottom of your pan. Fry each wing until they are golden on each side (about 5-7 minutes) & be sure to add more oil as necessary! As your wings are ready, set them aside on a baking tray.
In a large sauce pan on medium heat, add your minced garlic, diced peppers, and 1 Tablespoon of cooking oil and saute until tender. Add in your chipotle peppers in adobo sauce, pumpkin puree, non-dairy spread, maple syrup, nutmeg, salt to taste, and whisk to combine. Simmer for about 10 minutes. Adjust any seasonings as necessary.
Add your battered tofu wings to your sauce pan and toss to ensure even coating.