Crispy Tofu Sandwich
Whether you think of this savory and satisfying crispy tofu sandwich as a reinvention of an American classic or a thing of beauty all its own, you won't want to put it down.
Calories: 339kcal
Ingredients
- 1 14- ounce 397-gram package extra-firm tofu
- 1 cup (237 ml) plain soy milk
- 2 tablespoons (30 ml) apple cider vinegar
- 1 teaspoon onion powder divided
- 1 teaspoon garlic powder divided
- 1 teaspoon paprika divided
- 1 teaspoon fine sea salt divided
- ¼ teaspoon ground cayenne divided
- ¼ teaspoon freshly ground black pepper divided
- ½ cup (60 grams) all-purpose flour
- ½ cup (80 grams) yellow cornmeal
- Safflower oil for frying
For the sandwiches
- 4 buns
- 2 cups shredded crunchy lettuce
- Dill pickle slices
- Vegan mayo
- Sriracha
Instructions
- Slice the tofu into four large pieces by halving it lengthwise and then crosswise.
- Dry the tofu very well by pressing gently but thoroughly between multiple layers of paper towels. Keep going until it hardly yields any liquid when you press.
- In a shallow bowl or baking dish, whisk together the soy milk and vinegar. Add half the onion powder, half the garlic powder, half the paprika, half the salt, half the cayenne, and half the pepper. Whisk well.
- Add the tofu slices. Marinate at room temperature for 15 minutes, then flip once and marinate 15 minutes more.
- On a large plate, whisk together the flour, cornmeal, and remaining onion powder, garlic powder, paprika, salt, cayenne, and pepper.
- One by one, remove tofu slices from marinade, letting any excess drip off. Dredge thoroughly in flour mixture.
- Pour oil to a depth of about ½ inch in a 12-inch cast iron skillet. Heat over medium-high until thin and shimmering. If you are using a thermometer or temperature-controlled burner, try to keep the oil temperature at 350°F.
- Dredge each tofu piece in the flour mixture again, and place into skillet.
- Fry until crisp and golden, flipping once, about three minutes per side. Drain on a wire rack set over a baking sheet.
- To assemble the sandwiches, place one piece of tofu onto each bun and top with pickles, lettuce, mayo, and sriracha.
Notes
- Safflower oil is my high-smoke-point, neutral-tasting vegetable oil of choice. You can substitute another oil that has similar properties, such as canola, sunflower, peanut, corn, or vegetable oil blend.
- For the rolls, you can use any kind you like — from regular hamburger or potato rolls to kaisers (pictured) to ciabatta.
- Use a crunchy lettuce like romaine. I buy romaine hearts and shred them by running my chef's knife crosswise, then wash and dry in a salad spinner.
- A combination of vegan mayo and sriracha works beautifully, as would the sauce we use on these burgers. If you're not vegan, give Japanese-style Kewpie mayo a try for extra umami.
- Freezing tofu is a cool move, but I don't usually bother with it. After cutting it into the four pieces, you can place them in an airtight container and freeze until solid, then defrost. This busts up some of the cell walls (as freezing always does) and creates a spongier texture that absorbs more marinade and fries up a little bit chewier. It's totally up to you whether to make this move. If so, drain it before freezing and pat dry according to the instructions in the recipe card after defrosting. Whether or not you freeze tofu, drying it well is critical.
- You can dry the tofu and pop it into the marinade up to 24 hours in advance — just put a lid on the container and refrigerate. Tofu should be fried and sandwiches assembled shortly before serving.
- Leftover fried tofu will keep in an airtight container in the fridge for a week. You can reheat an recrisp it in the oven or toaster oven.
Nutrition
Serving: 1 | Calories: 339kcal | Carbohydrates: 51g | Protein: 12g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Sodium: 850mg | Fiber: 4g | Sugar: 6g