Rebecca Weger

The man’s at it again!

I suggested a “buffalo wing salad” for this week’s lettuce, using organic bleu cheese dressing and tofu in place of chicken.  This culinary experiment turned out nice and spicy; the dredged tofu had a nice texture and mouth-feel to it.

I worked from the recipe for the hot tofu “wings” at Vegan Food: More Than Tofu and Sprouts! For the marinade I used a bottle of Frank’s RedHot Wings Sauce we had in the house.

On one hand it was a very simple meal to put together.  On the other hand, having never dredged tofu before, it was a learning experience.  I’ve been working with tofu for less than two years.  I started off only cooking stir frys with tofu but have been expanding my horizons ever since.  Until now, all the recipes I’ve tried have involved marinating or basting; this is the first time I’ve dredged tofu.

It was interesting to place the pieces of tofu in the coating and note how different they feel – dry and silky instead of wet and soft.  There’s something about cooking them and watching as they go from speckled white to golden brown and slightly puffed in the skillet that’s almost magical.  The “hot wings” simply would not have been as good if they had not been dredged.