Place the extra-firm tofu in the freezer in its original packaging for at least 24 hours before you plan to cook. This top-notch professional move creates a porous, “meaty” internal structure. Once thawed, the water drains out easily, leaving behind a fibrous texture that mimics the chew of a real chicken wing.
Wrap the thawed tofu in a clean towel and press it under a heavy skillet for 20 minutes to remove all moisture. Instead of using a knife, use your hands to tear the block into irregular, bite-sized chunks.
Toss the torn tofu pieces into a mixture of cornstarch, garlic powder, onion powder, smoked paprika, salt, and pepper. Shake them until every side is fully coated in the dry rub.
Arrange the tofu in a single layer on a parchment-lined baking sheet and drizzle with a little vegetable oil. Bake at 400°F (200°C) for about 25 to 30 minutes, flipping halfway through. You want the pieces to feel hard and look deep golden brown
While the tofu bakes, combine the Buffalo hot sauce, melted butter, and a touch of honey in a small bowl. This is a classic bar-style ratio that delivers a top-notch, restaurant-quality flavor profile.
Put the hot, baked tofu into a large bowl and pour the buffalo glaze over the top. Toss them quickly and serve immediately with cold celery sticks and a side of ranch or blue cheese dressing.
Plate the buffalo tofu wings immediately alongside cold celery and carrot sticks. The contrast between the hot, spicy tofu and the cold, crunchy vegetables is what makes this a classic appetizer.
