Tupelo Honey Cafe is one of Asheville’s more well-known restaurants, but until this summer, we haven’t had a chance to go there. But when we saw they had Buffalo tofu wings, we knew we had to stop there for lunch. The wings were completely worth it—they weren’t really wings, just tofu cut into sticks and most likely deep-fried. As soon as we finished eating, I starting dissecting the dish in my head, figuring out how I could make it at home.
Deep-frying was out because I have deep-fryer-phobia, but I still wanted to get that chewy, crispy exterior, so I did a few different things to achieve that.
1) I froze the tofu. Freezing tofu changes its texture and makes it chewier.
2) I coated the tofu in cornstarch and pan-fried it in a little oil. Cornstarch is a great trick for making foods crisp without deep-frying. It works on sweet potato fries too!
3) The problem with the crispy cornstarch tofu is that once the tofu wings are tossed in the Buffalo sauce, the exterior gets soggy. The solution to this is to bake the wings until they crisp up again.
Buffalo sauce is typically made with a lot of butter. The butter helps cut the heat of the sauce a little bit. The thought of butter on tofu made me feel slightly queasy; I’ve read recipes using broth instead, but I opted to use melted coconut oil. Don’t worry—the wings don’t taste like coconut oil, but it makes these wings completely vegan.
The wings as I made them are spicy without being too spicy—I favor pleasantly spicy rather than painfully. You can toss the wings in additional sauce after they’ve baked or serve them with more sauce on the side if you prefer spicier wings. I whipped up a cashew-based ranch dressing to serve with the wings, but bottled works too if you want to save some time.
Prep Time
10 minutesCook Time
35 minutesTotal Time
45 minutesYield
2 servings as a main dish, 4 servings as an appetizerNew Recipes Every Week!
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Comments
Yum! These look like an amazing alternative and I love tofu!
Annnnd now I need to travel to Asheville, ASAP! I missed wings probably the most when I stopped eating meat, so this is perfect!
You do! It’s the coolest city. I would totally move there for the restaurant scene alone.
Wow!! These ‘wings’ look incredible! I’m not one for spicy food but I think my husband would love this recipe.
I think they would work with barbecue sauce too. Or even a teriyaki marinade type of sauce!
These look amazing! Pinned, shared, and itching to make them already. Now I know what’s for dinner this weekend!
I hope you like them! We have so much hot sauce to use up before moving, I might be making them again this weekend too.
OMG IM DEAD
I was eating some of the baked BBQ tofu yesterday and I thought “I should try to make buffalo tofu, I wish OMV had a recipe”, AND HERE IT IS AH.
In addition to being a food blogger, I’m also a mind-reading psychic in my spare time. 🙂
For me, these would DOMINATE in a competition with buffalo cauliflower. Need them in my life stat.
I do love Buffalo cauliflower too though. Can we have both? 🙂
I am super excited to try these! I have been looking for a fun new way to eat tofu and this sounds perfect. Thank you!
I love going to restaurants, dissecting my favourite dishes and trying to re-create them at home. It drives me husband nuts, which makes it even more fun! *hehe* I will definitely try these tofu wings out! I’m slowly starting to like tofu after YEARS of hating it. I think this would be the perfect recipe to help push me over to the pro-tofu side.
I hated tofu for a long time too, but recipes like this make me love it. It’s so versatile, you can do almost anything with it!
These look so delicious!! I love buffalo wings but with tofu!! My mouth is watering!
My mouth is burning a little just THINKING about eating these. But in a really good way. I love that feeling.
Love this! I am within driving distance to Asheville (in Knoxville) but we also have a Tupelo Honey Cafe here too! I have not noticed these on the menu but I must try. Or I’ll just make my own wish your recipe!
Maybe they just have it on the menu in Asheville! But if they have them, you need to order them because they are GOOD.
These buffalo tofu wings look perfect for football season. I can’t wait to try this recipe for my next Eagles party. Thanks for sharing!
Oh my gosh, I must make these asap! I love this flavour combo. I didn’t know about using cornstarch for crispiness! My tofu usually comes out pretty good, but these look so crispy and delicious! Thanks!
I dont eat soy if i can help it… can i leave out the miso in the ranch recipe?
Delicious recipe ! My husband and I loved it. We added a teaspoon of agave nectar to the hot sauce and coconut oil mixture and next time we will try doubling the coating to make the tofu wings more gooey .
Thanks for sharing 🙂
I’m excited to make this recipe! When you froze the tofu, did you do so after or before pressing it?
I freeze it before pressing.
These are delicious! I made them for dinner tonight. They came out a little oily because my oil didn’t cover the pan I had and after 8 of them my oil was almost gone (I used the smallest pan I could find) and I had to keep adding it. Any suggestions on how to make them less oily? It’s my first time cooking tofu so any suggestions are welcome 🙂
I’m glad you enjoyed the recipe! I haven’t had that problem with the oil and I cook tofu like this frequently. The oil is really just for making sure the tofu doesn’t stick and giving it a crust, so you only need enough to coat the pan lightly. If it doesn’t cover it when you swirl it, you can use a basting brush to make sure it’s evenly-coated.
This is such a great recipe! I didn’t freeze my tofu, but the texture was still perfect. Only other change I made was adding smoked paprika to the cornstarch. I served the wings with roasted broccoli and sweet potato fries. I’ll definitely make this again.
Thank you for your comment – I’m so glad you enjoyed the recipe!
I am the only one in my house who loves spicy food so this was so awesome to make buffalo for me and bbq for the rest. Thank you! Best recipe I have found thus far and so easy!
Thank you for your comment – I’m glad you enjoyed the recipe!
These were delicious. I drained extra firm tofu overnight. Then I froze it and cut it into strips while partially froze to speed up the process. I, floured them without any crumbling, fried them in a little bit of canola oil and baked them after brushing them with the hot sauce mixture. Not only were they delicious, they were beautiful. Must serve these to guests sometime. A winner.