Crispy Tofu Sandwich
Ingredients: extra firm tofu, cornstarch, black pepper, kosher salt, onion powder · 30 min cook time · 985kcal · ₩13,750
Ingredients
1block extra firm tofu, 3.5tablespoons cornstarch, 1teaspoon black pepper, 1teaspoon kosher salt, 1.25teaspoons onion powder, 1.25teaspoons garlic powder, 2tablespoons avocado oil, 0.25cup roasted pistachios, 2cloves garlic, 2cups fresh basil, 0.5medium lemon lemon zest, 1.5tablespoons lemon juice, 0.5teaspoon sea salt, 1.5tablespoons nutritional yeast, 180g extra virgin olive oil, 0.25head red cabbage, 1medium carrot, 0.5medium jalapeño, 0.5tablespoon red wine vinegar, 0.25teaspoon Dijon mustard, 0.5teaspoon maple syrup, 1medium heirloom tomatoes, 1medium avocado, 2leaves lettuce, 2rolls ciabatta rolls, 0.5cup vegan mayo, 2tablespoons gochujang, 2squeezes lime juice, 2medium Persian cucumbers, 1sprig cilantro
Instructions
1. Slice extra firm tofu into 1/2-inch thick slabs. Press the tofu for 10 minutes to remove excess water.
2. While the tofu presses, prepare the batter. Combine cornstarch, black pepper, kosher salt, onion powder, and garlic powder in a bowl.
3. Place the pressed tofu slabs into a gallon-sized Ziploc bag. Add the batter mixture to the bag. Seal the bag and gently shake and flip until all tofu pieces are evenly coated.
4. Pre-heat a carbon steel pan over medium-low heat for 2 minutes. Add avocado oil and let it heat for another minute.
5. Gently increase the heat to medium or just shy of medium. Carefully add half of the tofu to the pan, ensuring not to crowd it. Cook until golden brown and crispy on both sides (3-5 minutes per side).
6. Remove cooked tofu and let it rest on a wire rack. Repeat with the second batch of tofu, cooking at a slightly lower heat if the pan is too hot.
7. For the basil pesto, combine roasted pistachios and garlic cloves in a food processor. Blend until finely chopped.
8. Add fresh basil, lemon zest, lemon juice, sea salt, and nutritional yeast to the food processor. Blend until it forms a paste.
9. While blending, slowly stream in extra virgin olive oil until the pesto reaches your desired consistency. Season to taste.
10. For the coleslaw, thinly slice red cabbage using a mandoline (always wear a safety glove!). Grate a medium carrot using the large holes of a box grater. Slice a jalapeño.
11. Prepare the vinaigrette dressing by combining lemon juice, red wine vinegar, Dijon mustard, maple syrup, salt, black pepper, and extra virgin olive oil. Whisk until well combined.
12. Pour the vinaigrette over the prepared cabbage, carrot, and jalapeño. Mix well and season to taste.
13. Slice heirloom tomatoes and avocado. Season with salt and pepper.
14. For the gochujang mayo, combine vegan mayo, gochujang, and a couple squeezes of lime juice in a bowl. Mix until smooth and vibrant orange.
15. For the gochujang sandwich veggies, slice Persian cucumbers lengthwise into slabs. Create carrot ribbons using a Y-shaped vegetable peeler. Slice avocado.
16. Toast ciabatta rolls in a pan with a little vegan butter until golden.
17. Assemble the basil pesto sandwich: Spread pesto on the bottom bun, add lettuce, two slices of crispy tofu, heirloom tomato, avocado slices, coleslaw, and a few basil leaves. Top with the other bun.
18. Assemble the gochujang sandwich: Spread gochujang mayo on the bottom bun, add two slices of crispy tofu, carrot ribbons, cucumber slabs, avocado slices, and a few cilantro leaves. Top with the other bun.
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