Crispy Gochujang Tofu Sandwiches with Sriracha Slaw

Delicious and crispy gochujang tofu sandwiches full of sweet and spicy flavors and topped with a cool, crunchy sriracha slaw.  Packed with protein and so many winning flavors and textures this recipe is a perfect way to fulfill any sandwich craving.

Ingredients to Make Crispy Gochujang Tofu Sandwiches:

• Buns: I like to use vegan brioche or soft torta buns.

Tofu Marinade:

• Super Firm Tofu: is great for sandwiches because it’s high in protein and doesn’t hold as much liquid. I like to freeze my tofu and thaw it before use.
• Soy Sauce: to add an umami flavor to the tofu.
• Rice Vinegar: to balance the salty flavor of the soy sauce.

Mango Gochujang Sauce:

• Gochujang: a sweet and spicy Korean chili paste. This can be found in the international section of most grocery markets or in Asian grocery stores.
• Mango: this is optional but adds so much extra flavor. 
• Agave: or maple syrup to help cut through the spice.
• Soy Sauce
• Rice Vinegar
• Garlic

Batter & Coating:

• Panko Breadcrumbs
• All-Purpose Flour
• Non-Dairy Milk
• Seasoning: Salt, pepper, and garlic powder.
• Oil: I like to use a high-heat neutral oil for frying.

Sriracha Slaw:

• Cabbage Slaw Mix: I use a store-bought ready-to-use mix.
• Vegan Mayo
• Sriracha
• Rice Vinegar

How to Make Crispy Gochujang Tofu Sandwiches:

1. Prep the Tofu: Press or squeeze any excess liquid from the tofu and slice it into four equal squares.
2. Marinate the Tofu:  Mix the soy sauce and rice vinegar in a small bowl. Add the tofu to an airtight container one slice at a time, spooning one tablespoon of the marinade onto each square before stacking them into the container. Close the container and allow it to sit for at least 20 minutes.
3. Mix the Sauce: Add the gochujang, mango chunks, agave, garlic cloves, soy sauce, and rice vinegar to a blender or food processor. Blend until smooth and transfer to a shallow bowl.
4. Prepare the Slaw: in a small bowl, mix the vegan mayo, sriracha, and rice vinegar until fully combined. Add the slaw and mix until fully coated with the sauce.
5. Bread the Tofu: In one shallow bowl add the panko bread crumbs. In another shallow bowl, mix the flour, non-dairy milk, salt, pepper, and garlic powder to create a thin batter.
6. Fry the Tofu: Heat the oil in a skillet to 350℉. First, coat the tofu with the wet batter allowing any excess batter to drip back into the bowl. Next, coat the tofu with the panko breadcrumbs ensuring that all sides are covered. Fry the tofu for about 3-5 minutes on both sides or until golden brown. Transfer the tofu to a cooling rack or paper towel line plate to remove the excess oil.
7. Build & Serve the Sandwiches: Dip each crispy tofu filet into the mango gochujang sauce and transfer to a toasted bun. Top with the sriracha slaw and enjoy.

Why Freeze the Tofu?

Freezing the tofu changes the texture of the tofu to give it a firmer and less squishy mouth feel. It also helps to make removing the extra liquid a lot easier. Instead of pressing the tofu for 20 minutes or so, it can just be squeezed to remove the extra water.  Freezing also gives the tofu a more porous texture, allowing it to soak in more flavor marinades. I usually like to freeze my tofu in the package and allow it plenty of time to thaw before using it.

More Tofu Recipes You’ll Love:

• Easy Peri-Peri Tofu Bowls with Lime Yogurt Sauce (Vegan)
• The Best Tofu Ricotta Stuffed Shells | Easy and Vegan
• Easy Jerk Tofu Bowls with Mango-Hummus Dressing (Vegan)

Want to see how I make this sandwich? Watch Here.

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