Tried this recipe?Mention @plantd.co or tag us #plantd for a feature!
Ingredients
- 14 oz Extra Firm Tofu pressed
- 1/3 cup Cornstarch
- 1 tbsp Soy Sauce
- 1/2 cup Vegan Mayo
- 1 1/2 – 2 1/2 tbsp Vegan Milk
- 1 tbsp Soy Sauce
- Black Pepper to taste
- 1/2 cup Light Brown Sugar
- 1/3 cup Hot Sauce
- 2 tbsp Vegan Butter
- 1/2 tsp Vegan Worcestershire Sauce
- 1/4 tsp Garlic Powder
- 1 tbsp Apple Cider Vinegar
- 1/4 tsp Salt to taste
- 1/4 tsp Red Pepper Flakes
Instructions
- Heat oven to 350 degrees, spray a large baking dish with cooking spray or grease with extra vegan butter and set aside.
- Cut tofu into 1-inch cubes, In a large bowl, toss tofu with soy sauce and some fresh cracked black pepper and set aside.
- In a small saucepan add brown sugar, franks red hot, and butter heat over medium heat and stir until the butter is melted and brown sugar dissolves.
- Off the heat and add Worcestershire, garlic powder, apple cider vinegar, salt and red pepper flakes. Set aside.
- Place the corn starch in a medium bowl and in another medium bowl mix together the vegan mayo and milk. How much milk you need will vary according to what mayo you use.
- I’ve found that different brands have different consistencies.
- Take a piece of tofu, toss in corn starch, and then toss in mayo/milk mixture. Place on a clean plate to the side and repeat until all tofu is battered.
- Heat a large skillet over medium-high heat and add ¼ cup oil. Once the oil is hot, add battered tofu pieces, cooking 2-3 minutes then flipping and cooking another 2-3 minutes. Remove from pan and place in prepared baking dish.
- Stir the hot sauce/butter mixture to recombine, then pour over the tofu in the baking dish. Place baking dish with tofu in the oven, bake for 20 minutes, then flip and bake for another 10-15 minutes. Serve immediately.