Kate's Buffalo Tofu Wings

Press tofu with a kitchen towel to quickly dry it. Place in a single layer on a small baking sheet. Sprinkle with salt and drizzle with olive oil and lemon juice. Toss to coat. Let rest while preparing everything else. You will be using this same tray for the breaded tofu.

• tofu: 450 g
• salt: ½ tsp
• olive oil: 3 tbsp
• lemon juice: 1 tbsp

Now make the slurry and breading: Scoop the cornstarch into a wide-rimmed bowl, add and soy milk₁ and tamari, and stir well until it's a thick, smooth paste. Mix in more soy milk₂. On a large rimmed plate, mix together the panko, rosemary and salt.

• cornstarch: 3 tbsp
• soy milk₁: ½ cup
• tamari: 1 tbsp
• soy milk₂: ½ cup
• panko: 2 cups
• rosemary: 3 tbsp
• salt: ½ tsp

Dip a piece of tofu into the slurry with one hand, letting the excess drip off. Transfer to the panko bowl and use the other hand to sprinkle a handful of breadcrumbs over the tofu to coat it completely. Return it to the tray and bread all the other pieces in the same way. Make sure you use one hand for the wet batter and the other for the dry batter, or you'll end up with a clumpy hand.

• tofu from step 1

Preheat a large cast-iron pan over medium-high heat. Pour in a layer of high-temperature oil, about 5 mm thick. Fry the tofu in the hot oil until golden on the top and bottom, working in baches if necessary. It will take about 8 min in total. The sides will get fried in the process, but add a little more oil if needed. Use a thin metal spatula to flip.

• high-temperature oil

While the tofu is frying, make the sauce: Simply mix the vegan butter with the buffalo hot sauce.

• vegan butter: 100 g
• buffalo hot sauce: ¾ cup

Lift each wing from the oil and dunk it into the buffalo sauce to coat. Transfer to serving plates and serve immediately with the carrots, celery, and Ranch Dressing.

• buffalo sauce from step 5
• carrots: 2 cups
• celery: 2 cups
• Ranch Dressing