BOSH! Crispy Korean-style chicken wings

Food photography - Lizzie Mayson

The BOSH! duo of Henry Firth and Ian Theasby have just released a new book MEAT, which is all about creating food with the look and taste of real meat from veggie ingredients. With vegetarianism, veganism and flexitarianism all on the rise, this book caters for those who have cut meat out, but still miss the taste. If you’ve considered that veggie alternatives have in the past been bland and uninteresting, some of the recipes in this new book are a real game-changer.

These crispy wings can be eaten as they come or you can push the boat out and serve them in a sandwich with a little plant-based mayo, kimchi and lettuce with a side of fries. They'd also go well with a side of rice and a little salad.

CRISPY KOREAN-STYLE CHICKEN WINGS

SERVES 4-6 AS A SIDE

FOR THE STICKY MARINADE

4 garlic cloves

2.5cm piece of fresh ginger

150g gochujang

120ml toasted sesame oil

2 tbsp rice vinegar

2 tbsp light soy sauce

4 tbsp light brown sugar

¼ tsp ground white pepper

FOR THE CHICKEN

2 x 280g blocks extra-firm tofu

6 tbsp cornflour

½ tsp sea salt

¼ tsp ground white pepper

vegetable oil, for shallow frying

FOR THE GARNISH

1 fresh chilli or a pinch of dried chilli flakes

1 spring onion

a few toasted sesame seeds, for sprinkling

Fine grater or microplane • Blender (optional) • Frying pan • Saucepan

• Line a plate or large bowl with kitchen paper

Make the marinade

• Peel the garlic and ginger and grate with a tine grater or microplane

• Combine with the rest of the ingredients and either blitz in a blender or combine in a bowl and stir into a nice smooth paste

Prepare the chicken

• Press the tofu to remove excess liquid

• Tear the tofu into rough chunks about 3 x 2cm

• Add the tofu to a mixing bowl along with half the marinade and fold to coat

• Sprinkle the cornflour, salt and pepper into the bowl and fold to coat and combine, making sure the tofu is really well covered

Cook the chicken

• Pour 1cm of oil into a frying pan and heat over a medium/ high heat until the oil bubbles around the end of a wooden spoon that's held in the oil

• Carefully lower the tofu chunks into the hot oil and cook for 2-3 minutes until golden and crispy, turning them regularly to ensure a really even cook

• Remove carefully and drain on a plate lined with kitchen paper

Finish the dish

• Put the remaining marinade into a saucepan, bring to a simmer and cook until thick and shiny

• Add the cooked tofu to the sauce and quickly fold it through to ensure a good coverage

• Spoon the tofu into a serving bowl

• Trim and thinly slice the spring onion for the garnish and finely chop the chilli (if using fresh chilli)

• Garnish the tofu with the chilli or chilli flakes, spring onion and toasted sesame seeds and serve immediately with some cold beers!

Recipe from BOSH! Meat: Over 100 Outrageously tasty recipes by Henry Firth and Ian Theasby (HQ, HarperCollins) £22