Buffalo Tofu Wings

We had wings like this at Northstar in Ithaca, NY, which if you ever get the chance, check it out!

They have a mac and cheese du jour and of course these wings are delicious.

If you can't make it out to New York, you'll have to suffice with these instead, which are an accurate replica of the real things.

Echosmith "Bright"

Adapted from Oh My Veggies

Ingredients

Buffalo Tofu Wings

1 (14-ounce) package extra-firm tofu, pressed

1 tablespoon cornstarch

Pinch of salt and pepper

2 tablespoons olive oil

1 tablespoon vegetable oil

2 tablespoons  hot sauce

Directions

Make the wings:

Preheat oven to 400ºF. Line a baking sheet with parchment paper.

Cut the tofu into 6 slices, then cut each slice in half lengthwise so you have 12 sticks. Place the tofu sticks in a shallow dish and sprinkle them with cornstarch, salt and pepper. Gently roll them to coat—they'll break easily, so be careful!

Heat the oil in a large skillet over medium-high heat. Place the tofu wings in the skillet and cook them on each side until lightly browned and crispy, 3-5 minutes on each side.

Transfer the tofu to the baking sheet. In a small bowl, whisk together the hot sauce and coconut oil until the oil is fully incorporated. Drizzle the sauce onto the tofu and gently toss to coat. Bake for 10-15 minutes, turning over halfway through cooking time, until the tofu is crispy.

 Serve with additional hot sauce, if desired, and ranch dressing with celery sticks.