Recipe and photo courtesy of McCormick & Company

Tofu Buffalo Wings

---

• 908 g (2 lbs) extra-firm tofu
• 90 mL (6 Tbsp) cornstarch
• 1 mL (¼ tsp) salt
• 1 mL (¼ tsp) pepper
• 30 mL (2 Tbsp) light brown sugar
• 15 mL (1 Tbsp) smoked paprika
• 7 mL (½ Tbsp) chili powder
• 15 mL (2 Tbsp) oil
• 90 mL (6 Tbsp) mayonnaise
• 30 mL (2 Tbsp) tahini
• 10 mL (2 tsp) Dijon mustard
• 10 mL (2 tsp) apple cider vinegar
• 30 mL (2 Tbsp) chives, finely chopped
• 125 mL (½ cup) Frank’s RedHot Original Sauce, plus more for serving

---

Preheat the oven to 205 C (400 F).

Drain and pat the tofu dry with a paper towel or a clean tea towel, and slice into 20 thin slices. Combine the cornstarch, salt, pepper, brown sugar, smoked paprika and chili powder, then toss tofu slices with mixture. Drizzle the tofu with the oil, transfer the tofu to a lined non-stick baking tray and bake for 30 minutes, or until golden, turning after 15 minutes.

Meanwhile, mix together the mayonnaise, tahini, Dijon mustard, vinegar and chives. Set aside.

When the tofu is cooked, spoon on the Frank’s RedHot sauce and gently toss. Serve with the additional sauce on the side. Makes 4 servings.