Vegan recipe

Korean Tofu Wings

Prep 20 mins
Cook 40 mins
Serves 4

Ramp up your snacking selection…
If you’re having friends over, or simply fancy a sticky, spicy addition to your dinner, this Korean Tofu Wings recipe by Twisted is perfect. Packing a little heat and glazed in a sweet and spicy sauce, it’s another creative way to enjoy Cauldron Organic Tofu Block!

Authentic Tofu Block Find out more


Tofu wings
1 Block Cauldron Organic Tofu Block
100ml veg stock
1 tsp soy sauce
1 tsp garlic powder
1tsp ginger powder
60g cornflour

Wing glaze
2 cloves garlic minced
2tbsp Korean chilli paste
2 tbsp soy sauce
½ tbsp vinegar
1 tbsp maple syrup
2 tbsp water
1 tsp sesame oil

To garnish
White sesame and spring onions


  1. Cut open the pack of Cauldron Organic Tofu and drain off the liquid from your tofu, then wrap it in a kitchen towel and give it a squeeze to draw out the water. Using a fresh kitchen towel, give it another squeeze. Tear your tofu into chunks and set aside
  2. In a medium bowl combine vegetable stock, soy sauce, garlic powder and ginger powder to create your marinade
  3. Toss the tofu in the mixture and leave it to sit for about 10 mins
  4. Next, place your cornflour in a large bowl and toss your marinated tofu until completely coated. Spray a large tray with cooking spray and place on your coated tofu wings. Give a final spray of cooking spray to the tofu wings to ensure crispness and place your tray into a preheated oven at 200 degrees for 10 mins or until golden brown
  5. While your wings bake, make the Korean style glaze. In a small saucepan, add garlic, Korean chilli paste, soy sauce, vinegar, maple, water and sesame oil. Simmer until the glaze thickens and remove from heat
  6. Once your tofu wings have cooked and are perfectly crisp, toss your wings in the glaze making sure to coat completely. Serve immediately with a sprinkle of sesame and sliced spring onions