Caramelized Tofu Wings Food

VEGAN TOFU WINGS

Steps:

• First, press the block of tofu. Place the tofu on top of some paper towels or a kitchen towel and then on a plate or flat surface. Place another towel on top, then place something flat and heavy on top of that. I like to put a pan with cans on top to weigh it down.
• Press this first time for about 30 minutes.
• Now put your block of tofu into the freezer. Freeze for at least 8 hours or overnight. I do the first press and the freezing the day before I plan to make the wings.
• Then defrost the tofu, you can defrost in the microwave, or let sit on the counter until completely thawed.
• Then, press the tofu again, using the same process you used the first time. Press for about an hour, making sure as much liquid is out as possible. The tofu should be firm and spongy.
• Now, in a medium sized mixing bowl, whisk together the vegetable broth, the soy sauce or tamari and the garlic powder.
• Next, break the whole block of tofu into large irregular chunks and put them in the bowl with the liquid marinade you just mixed.
• Toss to coat all the tofu in the marinade and let the tofu sit for about 10 minutes.
• Mix the cornstarch and salt in a large mixing bowl, then add all the tofu and toss to coat thoroughly.
• If you are frying, heat about 1/2 an inch of oil in a large non-stick skillet on medium high to about 350 degrees(F), you should see tiny bubbles.
• If you are baking, preheat the oven to 450 degrees(F).
• To fry: once the oil is hot, fry the tofu chunks on each side for 2-3 minutes or until golden brown.
• To bake: spray a sheet pan with non-stick spray and place the tofu chunks on the sheet pan. Spray the tops of the tofu with more non-stick spray and bake for 10 minutes, flip and bake 5-10 minutes or until golden brown.
• Now you have your choice of sauce, for the buffalo sauce, heat the hot sauce, vegan butter and garlic powder on medium low in a small sauce pan, whisk to combine once the butter has melted. Then bring to simmer. Simmer for 1-2 minutes, then pour as much buffalo sauce over the tofu as you would like.
• For the Pad Thai sauce, whisk together the tamarind paste, vegetable broth, soy sauce or tamari, chili sauce and brown sugar in a small sauce pan. Heat on medium low, bring to a simmer. Simmer for 2-3 minutes to melt the brown sugar and thicken slightly. Then pour the sauce over the tofu.
• Serve the wings! They do reheat well and stay firm and crispy for a few hours without reheating!

CRISPY BAKED BUFFALO TOFU WINGS

Steps:

• Preheat the oven to 425 ºF and lightly grease a large rimmed baking sheet.
• If using extra-firm tofu press out the extra water: Slice your tofu into 6 width-wise slabs and wrap in a lint-free towel or paper towel. Place some weights over the wrapped tofu, like a heavy cast iron skillet or books atop a baking sheet. Let drain for about 20-30 minutes before continuing.
• Cut your tofu into 18 'wings' or ~1/2" sticks. Cut the block of tofu into 6 slices width-wise if you haven't already for pressing, then slice each of those slabs into 3 slices lengthwise.
• Put the cornstarch (or arrowroot or tapioca starch) in one bowl, the plant milk in a second bowl, and mix together the bread crumb mixture in a third bowl. Pour some of the bread crumb mixture onto a plate.
• Dip each tofu 'wing' into the starch, followed by the milk, then roll in the breadcrumbs on the plate. Place the wing onto the prepared baking sheet and repeat with the remaining 'wings.' Use one hand for the starch and bread crumbs and your other for the milk to keep breading from clumping on your fingers. Add more of the breadcrumb mixture to the plate as needed.
• Bake the prepared tofu at 425 ºF for 25 minutes, flip, then bake an additional 10-15 minutes until the tofu wings are nice and crispy.
• While they're baking, make the buffalo sauce. Melt the vegan butter and stir in the hot sauce, granulated garlic, and salt.
• Put the tofu wings in a large mixing bowl and toss with the buffalo sauce to coat. Serve immediately.
• Leftover buffalo tofu wings can be re-crisped in the oven.

BRAISED TOFU IN CARAMEL SAUCE

Steps:

• Slice the tofu in half along its length and then each portion into two thick slices. Place the slices between paper towels to drain, replacing towels as needed.
• Meanwhile, dissolve the sugar in 1/4 cup water and cook in a small saucepan over medium-low heat until small bubbles begin to appear around the edges of the pan. Carefully swirl the solution, but do not stir. Continue to heat, as bubbles move inward toward the center of the pan and the solution turns darker, 20 to 35 minutes, until the syrup has become a deep, golden caramel color. Carefully add 1/2 cup water to this mixture. (It will sputter violently. If some sugar crystallizes at this point, carefully stir the mixture with a metal spoon. The sugar will remelt.) Turn off the heat and allow to cool slightly.
• Transfer the caramel sauce to a wide saucepan, turn the heat to medium and add the shallots, cooking for about 2 minutes. Add the garlic and ginger and stir again, cooking for about 1 minute. Now stir in the soy sauce. Simmer and stir until the mixture is viscous and the vegetables are well coated, about 10 minutes.
• Place the tofu in the sauce in a single layer and simmer uncovered for 7 minutes. Using a spatula, turn the pieces over. Simmer for 3 or 4 minutes more and then transfer to a warmed platter. Pour the sauce over the tofu and sprinkle with scallions and black pepper. Serve with white rice.

CARAMELIZED SPICY TOFU

Steps:

• Note: This dish utilizes the subtlety and texture of tofu to serve as a vehicle for the spicy flavors of the sweet dressing. The combination of the 2 works really well.
• Slice the tofu into 4 pieces and place them in a single layer on absorbent paper, lay some more paper on top and gently press down, leave for 20 minutes. This drains off excess water and makes frying easier.
• Heat up a fry pan and drizzle in the oil, add the tofu and fry until golden, gently flip over, and cook on the other side. Take out of the pan and place on a plate. Place a wok over heat and add the water and sugar. Stir until the sugar has dissolved and cook over a moderate heat, without stirring, until the sugar begins to caramelize and goes a golden amber color. Now add the ginger, galangal, chiles, lemongrass, shrimps, and lime leaves and stir it into the caramel. It will firm up a little, but keep it cooking over the heat for 20 seconds, then add the lemon juice and fish sauce and bring to a boil. Spoon the sauce over the tofu and eat while warm.

CARAMELIZED TOFU WINGS

Steps:

• Drain the tofu, and then remove excess moisture by cutting it in half lengthwise and microwaving on high, uncovered, for two minutes. Gently squeeze out and wipe off excess moisture, then throw tofu in the freezer for an hour or so before removing to thaw in the fridge -- this will give the tofu a slightly heavier texture.
• Cut into 1/8" thick, bite-size rectangles and arrange single-layer in a large baking dish. Combine remaining ingredients in a small bowl or measuring cup and pour over the tofu; make sure every piece is coated.
• Bake at 375F for 45 minutes, or until the sauce has caramelized. Serve alone as snack food, on a toasted bun like a chicken sandwich, over rice or BBQ/ranch veggies, or in a salad.

CARAMELIZED TOFU GOODNESS!

Steps:

• Wrap the tofu with paper towels, place a heavy skillet on top and press for a few minutes to remove some of the excess water.
• Cook the tofu strips in hot 12" nonstick skillet with a pinch of salt and about 1-2 teaspoons of oil. Saute until lightly golden, about 4 minutes. Add the garlic, red pepper flakes, if using, and pecans(or other nuts), and cook for another minute. Stir in sugar. Cook for a few more minutes.
• Remove from the heat and stir in cilantro. Scrape the tofu out onto a plate with a spatula and set aside.
• Now, in the same pan (you don't need to wash it), add 1-1 1/2 teaspoons more oil, another pinch of salt, and turn up the heat to medium-high.
• When the pan is hot stir in the sliced brussels sprouts(they will appear shredded).
• Cook for 2-3 minutes, stirring a few times (only a few) until you get some nice golden bits and the rest of the sprouts are just tender.
• Great served with brown rice or over soba noodles.

CARAMELIZED BAKED CHICKEN LEGS/WINGS

Steps:

• Preheat oven to 350 degrees Fahrenheit or 180 degrees Celsius.
• Place chicken in a 9x13 inch baking dish. Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper.
• Pour over the chicken.
• Bake in preheated oven for one hour, or until sauce is caramelized.
• Could also use wings or pork ribs.

CARAMELIZED CHICKEN WINGS

Steps:

• Preheat oven to 375°F.
• Place chicken in a 9x13-inch baking dish.
• Mix the oil, soy sauce, ketchup, honey, garlic, salt and pepper and pour over the chicken.
• Bake at 375°F (190°C) for one hour or until sauce is caramelized.