Description
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
Units
Scale
- 4 Buns
Tofu Marinade
- 1 Block Extra Firm Tofu (thawed from frozen)
- 2 tbsp Soy Sauce
- 2 tbsp Rice Vinegar
Mango Gochujang Sauce
- 2 tbsp Gochujang
- 1/4 cup Mango (cubed)
- 2 tbsp Agave or Maple Syrup
- 2 Garlic Cloves (grated)
- 1 tbsp Soy Sauce
- 1 tbsp Rice Vinegar
Tofu Batter & Coating
- 2 cup Panko Breadcrumbs
- 1/2 cup All-Purpose Flour
- 1/4 cup + 2 tbsp Non-Dairy Milk
- 1/4 tsp Salt
- 1/4 tsp Pepper
- 1/4 tsp Garlic Powder
- 1/4 cup Oil (for frying)
Sriracha Slaw
- 2 cup Slaw Mix
- 2 tbsp Vegan Mayonaise
- 2 tbsp Sriracha
- 1 tsp Rice Vinegar
Instructions
Crispy Gochujang Tofu
- Press the tofu to remove any extra liquid and slice the tofu into 4 equal filet squares.
- Mix the soy sauce and rice vinegar (2 tablespoons each) in a small bowl.
- Using an airtight container, coat each tofu square with 1 tablespoon of the marinade. Close the container and rotate it to be sure the tofu is fully coated and set it aside to marinate for at least 20 minutes.
- While the tofu is marinating, prepare the wet batter, by mixing the flour, non-dairy milk, salt, pepper, and garlic powder in a shallow bowl. Mix until it resembles a thin pancake batter.
- Add the panko breadcrumbs to a separate shallow bowl.
- Heat the oil in a skillet to 350℉.
- Dip both sides of each tofu filet in the wet batter, tapping off the excess. Then dip the tofu in the panko breadcrumbs ensuring that all sides are covered.
- Fry the tofu on both sides until golden brown, about 3-5 minutes on each side. Transfer to a cooling rack or plate with a paper towel to drip off the excess oil.
Mango Gochujang Sauce
- Add the gochujang, agave, soy sauce, garlic cloves, rice vinegar, and mango to a food processor. Blend until smooth and transfer to a shallow bowl.
Sriracha Slaw
- Mix the vegan mayo, sriracha, and rice vinegar until combied.
- Add the slaw mix and toss until fully coated.
Assembly
- Fully coat the crispy tofu with the mango gochujang sauce and transfer to a toasted bun.
- Top with the sriracha slaw and enjoy.
Notes
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.
- Prep Time: 30 minutes
- Cook Time: 20 minutes