Buffalo Tofu Wings


  • 1 block CinSoy Tofu 
  • 1 cup plant milk
  • 2/3 cup corn starch
  • Frying oil - about 1/3 cup
  • 1/2 cup Buffalo hot sauce 
  • 1 tbsp CinSoy Miso
  • 1/2 tbsp honey
  • 3 tbsp unsalted butter


  1. Drain your CinSoy tofu and press for about 30 minutes to 1 hour.  Cut into large cubes.
  2. In two small bowls, portion your plant milk and corn starch.
  3. Dip 1 piece of tofu into the milk and then into the cornstarch. You are looking for a thin, even coating so shake off any excess. 
  4. Heat your oil in a pan over medium high.
  5. Place your tofu cubes into the pan - careful not to crowd. Fry until each side is golden brown and crispy. Drain on a paper towel. 
  6. In a small pot, add the hot sauce and butter. When it is melted, add the honey and miso and whisk to combine. 
  7. At this point you can either toss your tofu nuggets in the sauce,  drizzle it over the top or serve as a dip. We served ours with a miso ranch dipping sauce. 

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