Ingredients:
- 24 oz extra firm organic tofu, such as Nasoya Sprouted Super Firm Tofu, drained
- 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
Directions:
- 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.
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Enjoy eating whole!
sounds amazing!
Yum!