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
- Drain your CinSoy tofu and press for about 30 minutes to 1 hour. Cut into large cubes.
- In two small bowls, portion your plant milk and corn starch.
- 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.
- Heat your oil in a pan over medium high.
- 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.
- In a small pot, add the hot sauce and butter. When it is melted, add the honey and miso and whisk to combine.
- 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.