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1
THE DAY BEFORE: cut the block of tofu into 5 slices, each about 1 cm thick, then cut each slice in half again so you have 10 pieces. Place between sheets of kitchen paper on a plate and freeze. Remove from the freezer a couple of hours before you want to start cooking, in order to defrost.
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2
Heat the oven to 200u00b0C / 400u00b0F / Gas Mark 6.
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3
Once the tofu has defrosted, press between sheets of kitchen paper until most of the water has gone (you can do this using a heavy book). You don't the tofu to be so dry that it crumbles, but just to remove most of the water.
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4
Combine the ingredients for the tofu coating 'batter' in a bowl.
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5
Dip each tofu wing into the batter to fully coat and place on a non-stick baking tray, greased with a little oil if needed.
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6
Place on the top shelf of the oven and cook for 30 minutes, turning once half way through.
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7
Next, put the BBQ sauce on to simmer. Combine all the ingredients and cook on a medium heat on the hob, covering with a lid once it starts to bubble and spit. You want a thick sauce, so simmer for 20-30 minutes.
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8
While the wings and BBQ sauce is cooking, make the ranch. Put all the ingredients into a food processor and blitz until smooth.
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9
Once the wings have been cooking for 30 minutes, remove from the oven. Carefully place each one in the BBQ sauce, coat using a spoon, then place back onto the baking tray.
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10
Cook for a further 10 minutes, arrange on a plate with the ranch and serve!
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11
Freezing the tofu isn't essential, but it lads to a chewier texture. If you're not freezing it, drain and press for a little longer, ensuring as much water is squeezed out as possible.
