Tempeh-skeptic Fiber recently went wild for Buffalo tempeh "wings" and we were keen to give them a go. However, getting some wing sauce going here in Australia proved to be a bit of a challenge. It's composed of only three ingredients - Louisana-style hot sauce, ketchup and butter - so it seemed important to get all the components right. However, I've never seen such hot sauce on sale and a bit of internet research indicated that it wouldn't be realistic to try to make it myself. Instead I decided to make our favourite Chinese style barbeque sauce - it looked like having the necessary consistency and zing, if not the right ingredients or origin.
Tempeh is a funny one. It has a substantial, almost meaty, density to it but it's a bit dry. I had high hopes here but even the sauce didn't provide sufficient moisture for me. We were rather taken by the crumbing though, and Michael suggested that we could try it with tofu - after all, it works great for the 'fish' fingers. I'm foreseeing a sauce squabble too, with Michael voting Chinese-style and me on Team Tartare.
If you'd like a shot at these wings (no buffalo or birds need be harmed!), head over to 28 Cooks.