1 (12 ounce) block extra firm tofu, sliced to 6 slices
1/4 cup cornstarch
1/4 cup all purpose flour
1 teaspoon chicken style boullion granules
1/2 teaspoon cayenne
1/2 teaspoon garlic powder
1/2 cup unsweetened nondairy milk (I use soy)
2 tablespoons canola oil
1/2 cup cayenne pepper sauce
1/3 cup margarine, melted
1. Lay tofu flat onto a clean kitchen towel on counter. Fold towel over so the slices are completely covered. Lay cookie sheet over and place a weight over them. I use several dinner plates. This is the easiest method for pressing the tofu.
2. Meanwhile, combine the dry ingredients into a shallow bowl. After the tofu has pressed for 30 minutes, cut each slice in 1/2. You should have 12 "wings".
3. Dip each slice in milk and then the breading mixture, and set on a plate. When they are coated, place them in a hot frying pan with the canola oil. Fry until all sides are crispy.
4. Pour in the margarine and hot sauce mixture into the frying pan.
Serve with a vegan dressing.