Have you ever been to Wingers? They have this chicken appetizer called Sticky Fingers. The sauce looks and smells amazing. I have always wanted to try all their sauces, but alas, they have no fake chicken. Come on everyone. Every place should have a vegan option for me, geez. Well, I can just do it myself then. Here is my take on their signature chicken made vegan. The sauce is out of this world, I baked them instead of frying them. Paired with the best damn vegan blue cheese sauce. YES!
The Sticky Finger sauce is sweet and spicy mostly a combination of hot sauce and brown sugar! Super sticky, super spicy and sweet. Baking these bad boys instead of frying them makes them a bit healthier. Then I tossed them in this epic sauce. My husband said he could eat the sauce on cardboard and be happy. So, I guess you can say it is good.
The blue cheese sauce is very simple and tastes and looks just like the real deal. I always use just one block of tofu for the whole meal, using 3/4 for the fingers, and 1/4 for the blue cheese dipping sauce. But that is up to you, you may want to make a whole block of tofu into fingers because they are so damn delicious!
I love to make my tofu the simplest way possible, I shake it in a bag with a bit of flour, then dip in vegan buttermilk, and then coat with panko. Then bake!I serve mine with celery and carrots! I then don’t watch sports because I hate sports, but whatever floats your boat. These are a crowd pleaser no matter what the occasion! They don’t last more than 5 minutes in my house when I make them!
The sauce comes together in five minutes as does the blue cheese. All in all this only takes about 30 minutes. 3o minutes, and you can chow down on the greatest version of Sticky Fingers ever! They are beautiful, and eye-rollingly delicious! I can’t think of a sauce I love better, but ya’ll know I am a sweet and spicy lover. I hope you enjoy! Adapted from A Top Secret Cookbook.
Vegan Tofu Sticky Fingers with Blue Cheese Sauce
For the Tofu
- 1 Block Extra firm tofu, pressed
- 2 Tbsp. All purpose flour
- 1 C. Almond milk
- 1 tsp. Apple cider vinegar
- 1 1/2 C. Panko
For the Sauce
- 1 1/2 C. Brown sugar
- 1/3 C. Hot sauce, I used Franks
- 1 tsp. Garlic powder
- 1 Tbsp. Water
For the Blue Cheese Dip
- 1/4 Block Extra firm tofu, pressed
- 1 C. Vegan mayo
- 1 Tbsp. Apple cider vinegar
- 1 Tbsp. Lemon juice
- 1 tsp. Onion powder
- 1 tsp. Garlic powder
- 1 tsp. Dill
- 1 tsp. Tahini
- 1 tsp. Salt
- Preheat the oven to 425 degrees.
- Cut pressed tofu into strips about an inch wide and 1/2 an inch thick. Place into a ziploc bag and toss in the 2 Tbsp. of flour.
- Place the almond milk and apple cider vinegar in a bowl and stir. Let sit for a minute to thicken. Place the panko in another bowl.
- Dip each piece of tofu into the almond milk and then coat with the panko. Place onto a baking sheet sprayed with non stick spray. Repeat with each piece of tofu. Lining them up next to each other on the pan. Spray each piece of tofu with more non stick spray. Bake at 425 degrees for 15-20 minutes until brown and crispy.
- While the tofu is baking, make the sauce. Add all the sauce ingredients to a small sauce pan. Heat on medium high, whisking until the sugar has dissolved. Turn to low and cook for a minute or so until it thickens a bit. Turn off heat and let sit until the tofu is done.
- In the mean time, make the blue cheese. Whisk all the ingredients together except the tofu. Make sure the water is all pressed out of the tofu, then crumble really well so it looks like cheese crumbles, and stir into the dip. Set aside.
- When the tofu is ready, toss in the sauce and serve immediately with blue cheese dip! Enjoy!