TOFU "WINGLETS" IN ASIAN SAUCE

 

Strict vegan? Vegetarian? Flexitarian? Carnivore? Whichever way you lean, these tofu winglets are fabulous -- without the fat and cholesterol of traditional wings, but with all the rich flavour and crispy texture. 

To start, to get the meaty texture of wings', buy extra firm tofu, cut the block in quarters, lay pieces on flat surface, cover them with a towel, press as much water out of them by using something heavy (books work) and then place in freezer for a couple of hours. This step is optional in our recipe below, but if you try the freezer method, your winglets will be extra meaty, with a texture that absorbs the sauce better than ever. 

DIRECTIONS FOR ASIAN MASTER SAUCE:

Our Master Asian Sauce combines zingy honey ginger, zesty lime, sweet maple and gorgeous garlic. You bring the Soy or Tamari (for vegans) to bring classic Asian into the mix. We've gathered a fun collection of ways to use this healthy and delicious sauce. So make a big batch to make food prep a breeze. 

INGREDIENTS:

1/4 cup Garlic olive oil
1 tbsp Persian Lime olive oil
 3 tbsp Maple balsamic
2 tsp Honey Ginger balsamic
1/2 cup Soy Sauce or Tamari (Vegan)
Optional (and recommended): 1 tbsp Baklouti Chili olive oil
NOTE: The proportions are a guide and can be adjusted to your menu 

DIRECTIONS FOR SAUCE:

Place oils, then balsamics in medium-sized bowl. Whisk until completely blended and creamy. Add soy sauce and whisk again until combined. Pour into sealable jar and place in fridge. When ready to use bring to room temperature, then briefly whisk again. The sauce should keep for two to four weeks in your fridge. 

INGREDIENTS FOR WINGLETS:

1 package extra firm tofu cut in 1 to 1-1/2 pieces
2 green onions, trimmed and sliced both white and green parts
1/2 cup Garlic olive oil

DIRECTIONS FOR WINGLETS:

(See above tips for meatier tofu prep)

Buy a package of extra firm tofu and cut in 1 to 1-1/2 inch cubes. If not doing the "freezer-prep" version of tofu, place cubes into large freezer bag, then add sauce and refrigerate for an hour or two. Heat skillet to medium-high, adding Garlic olive oil. When shimmering, remove from bag and place in pan, separating pieces to ensure they do not touch or overlap. Fry for 3 to 4 minutes per side until golden brown. Remove from heat, then add sliced green onion as pictured. Serve with remaining Asian sauce for dipping, along with prepared rice.



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