Crispy Tofu Sandwiches with Gochujang Mayo
From: Ian Seddon's Cookbook
🥘 Ingredients
- Tofu Slabs 1
- Kosher
- avocado oil or other neutral-flavored oil 2 tbsp
- sandwich or hoagie rolls 1
- vegan mayo ½ cup
- gochujang 1 ½ tbsp
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- roasted sesame seeds 1 tbsp
- Pickled Radishes 4 forkful
- medium carrot 1
- handful of thinly sliced red onions 40 g
- big handful of chopped romaine from 1
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If you end up with Gochujang Mayo leftover, it will stay good in the fridge for at least a week. Use with other sandwiches, rice bowls, or as a dressing for potato salad! Not into vegan mayo? You can substitute it with a creamy, tangy vegan yogurt (though it will change the final flavor and texture of the sandwich). Add more lime juice and salt to the mayo for additional tang and saltiness. If you buy bakery-style rolls, they might go stale after ~3 days, so try to make this meal earlier in the week. Or if you have access to fresh bread, buy it later in the week to make this meal (or freeze your bread to keep it fresh). If you are using raw sesame seeds and you are making more recipes with sesame seeds this week, you can toast a big batch. To toast sesame seeds, heat a frying pan over medium heat. After a minute or two, add the sesame seeds and toast for 2 to 3 minutes, shaking the pan occasionally, until golden brown. Or, add to a rimmed sheet pan and toast in a 350ºF / 175ºC oven for 6 to 8 minutes. Storage: Store all sandwich components (except the bread) separately in the fridge for about 3 to 4 days. To reheat the tofu, heat a drizzle of oil in a nonstick frying pan over medium heat. Cook the tofu on one side for 3 minutes, flip and cook for 2 minutes, or until crisp. Assemble the sandwiches fresh as listed in step 4. Nutrition boost: If you bought extra blocks of tofu for added protein, pan-fry each block separately. For added fiber, use whole grain seeded bread. Swap the romaine on your sandwich for broccoli sprouts, baby spinach, or arugula. Shortcut: If you bought pre-baked tofu, skip cooking the tofu. Simply slice the baked tofu thinly and layer it on your sandwich.
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1For the crispy tofu: Tofu Slabs , Kosher salt, avocado oil or other neutral-flavored oil , sandwich or hoagie rolls . For the gochujang mayo (see note 1): vegan mayo , gochujang , A few squeezes of lime juice. For the sandwich fixings: roasted sesame seeds , Pickled Radishes , medium carrot , handful of thinly sliced red onions , big handful of chopped romaine from , A drizzle of agave nectar.
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2Prepare your side salad, if you’re making one.
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3Cook the Crispy Tofu: Spread the Tofu Slabs out on a cutting board. If any water has accumulated, gently press down on the tofu with a dry towel. Sprinkle the top surface with a few pinches of salt. Line a large plate or cutting board with a few paper towels. Heat the oil in a 12-inch (30 cm) nonstick frying pan over medium-high heat until shimmering, then add the Tofu Slabs, salted side down first. Sprinkle the top side with a pinch or two of salt. Cook for 5-7 minutes , gently moving them around the pan as needed to coat evenly in the oil, or until the bottoms are golden brown. Using a thin spatula, flip the tofu and cook for 4 to 5 minutes, until the second side is golden brown.
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4While the tofu cooks, make the Gochujang Mayo. If desired, toast your bread using your preferred method (e.g., toaster, oven, pan-fry in olive oil, etc.). Gochujang Mayo: Stir together the mayo and gochujang in a small bowl. Add a squeeze of lime juice and a pinch of salt. If you want it spicier, add a bit more gochujang. Taste, adding more lime juice as desired.
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5Assemble: Spread some Gochujang Mayo on the bottom and top sides of each bun. Top with a few slabs of Crispy Tofu (slice the tofu pieces in half as needed to fit the bread). Sprinkle roasted sesame seeds on top of the tofu, then add your other Sandwich Fixings: a few Pickled Radishes, carrot ribbons, sliced onion, and romaine. Squeeze some lime juice on top of the veggies and drizzle with just a tiny bit of agave. Finish with the top bun.
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6Serve with your side salad, if you made one.