1 First, press the block of tofu. Place the tofu on top of some paper towels or a kitchen towel and then on a plate or flat surface. Place another towel on top, then place something flat and heavy on top of that. I like to put a pan with cans on top to weigh it down.
2 Press this first time for about 30 minutes.
3 Now put your block of tofu into the freezer. Freeze for at least 8 hours or overnight. I do the first press and the freezing the day before I plan to make the wings.
4 Then defrost the tofu, you can defrost in the microwave, or let sit on the counter until completely thawed.
5 Then, press the tofu again, using the same process you used the first time. Press for about an hour, making sure as much liquid is out as possible. The tofu should be firm and spongy.
6 Now, in a medium sized mixing bowl, whisk together the vegetable broth, the soy sauce or tamari and the garlic powder.
7 Next, break the whole block of tofu into large irregular chunks and put them in the bowl with the liquid marinade you just mixed.
8 Toss to coat all the tofu in the marinade and let the tofu sit for about 10 minutes.
9 Mix the cornstarch and salt in a large mixing bowl, then add all the tofu and toss to coat thoroughly.
10 If you are frying, heat about 1/2 an inch of oil in a large non-stick skillet on medium high to about 350 degrees(F), you should see tiny bubbles.
11 If you are baking, preheat the oven to 450 degrees(F).
12 To fry: once the oil is hot, fry the tofu chunks on each side for 2-3 minutes or until golden brown.
13 To bake: spray a sheet pan with non-stick spray and place the tofu chunks on the sheet pan. Spray the tops of the tofu with more non-stick spray and bake for 10 minutes, flip and bake 5-10 minutes or until golden brown.
14 Now you have your choice of sauce, for the buffalo sauce, heat the hot sauce, vegan butter and garlic powder on medium low in a small sauce pan, whisk to combine once the butter has melted. Then bring to simmer. Simmer for 1-2 minutes, then pour as much buffalo sauce over the tofu as you would like.
15 For the Pad Thai sauce, whisk together the tamarind paste, vegetable broth, soy sauce or tamari, chili sauce and brown sugar in a small sauce pan. Heat on medium low, bring to a simmer. Simmer for 2-3 minutes to melt the brown sugar and thicken slightly. Then pour the sauce over the tofu.
16 Serve the wings! They do reheat well and stay firm and crispy for a few hours without reheating!
