Dawnny came home the other day with a few pieces of paper in her backpack. The story goes; someone brought in chicken wings to work, she couldn't have any (we don't eat meat). Everyone in the office raved about it. So she asked for the recipe and she thought to recreate the recipe with Tofu.
Challenge accepted.
This recipe was suppose to be easy enough, so giving it a go, we thought we would be kicking up our heels and it would practically prepare itself.
...
It didn't, still fun though.
Optimism.
We started cutting our tofu into strips, you can do blocks, squares or really any shape. Fry it like you usually would. Two containers of Tofu worked out to be a good amount for us. Extra firm.
Since we were using such thin strips, we really didn't prepare ourselves for it to cook as quickly as it did. Also our pan was horrendous. Mind you this is a pan we never use for one simple reason, it doesn't matter how low your heat is, how much oil or butter you put in the pan, the food will always sick. Always. We have tried everything, so it is a liquid only pan now.
Then we prepped the glaze. 1 teaspoon granulated garlic, 2 tablespoons vegetable oil, kosher salt and ground pepper to taste. This didn't do a whole lot for us but we gave it a go. Next time, more garlic. Then again we are the kind of people that find joy with scaring vampires away with only our breath. Our love of garlic goes that far. Teeth brushing tends to also happen right after eating garlic foods, most of the time.
Put in a baking dish and put in the oven, let it soak up the goodness and crisp up even more. 400 degrees for about 20 minutes, the recipe called for longer, but that was for cooking the chicken. Depending on how well you fried your tofu, you can change how long you leave it in.
The sauce is pretty amazing, my favorite part. Cook over low heat on the stove, 5 tablespoons butter, 1/3 cup honey, 1/4 cup sriracha sauce, 1 tablespoon soy sauce, and 2 teaspoons lime juice. Let it boil down a little.
Take the sauce and pour over the tofu. We mixed it all together in a bowl. To be honest, I couldn't plate it. The only time it left the bowl was to reach our mouths. I think we are hooked..
Because of how long we fried our Tofu it ended up tasting like jerky. Next time we plan to cut it thicker and not over cook it. But for vegetarian jerky, this stuff is good!
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