Crispy Fried Tofu Sandwich Recipes

Steps:

• Prepare the marinated tofu: Line a baking sheet with paper towels or a clean kitchen towel. Cut the tofu crosswise into two rectangles that are each about 2 1/2 inches wide and 4 inches long. Slice each rectangle into three 1/2-inch thick slabs and arrange in a single layer on the baking sheet. Cover the sliced tofu with more towels and gently press each piece to extract some of the moisture.
• In a large bowl, combine the pickle juice, hot sauce, mustard and gochugaru.
• Heat the grapeseed oil in a large nonstick or cast-iron skillet over high heat until shimmering. Sear the tofu to form a golden-brown crust, 4 to 5 minutes per side. Immediately drop the hot tofu into the pickle juice mixture. Refrigerate and let the tofu marinate for at least a few hours, or even overnight.
• Prepare the fried tofu: In a medium shallow bowl, stir the mustard with 1/4 cup water until it's the consistency of heavy cream and set aside. In a large shallow bowl, whisk together the flour, baking powder, spices, salt and pepper.
• In a Dutch oven or sturdy pot, heat 2 inches of grapeseed oil over medium heat and set a wire rack on top of a baking sheet. Remove the tofu from the brine and pat dry. Dip the tofu in the mustard mixture, turning until coated all over, then the flour mixture; dip it again in the mustard then flour until twice coated. When the oil temperature reaches 350 degrees, carefully place the battered tofu into the hot oil and fry, flipping as needed, until golden brown, about 5 minutes. Transfer the fried tofu to the wire rack and sprinkle with a little salt.
• To serve, toast the buns and spread generously with mayo and dot with hot sauce, if desired. Top with fried tofu, cabbage and dill pickles, and eat immediately.

Steps:

• Wrap tofu in a clean towel and place onto a plate. Set another plate on top, and place a 3- to 5-pound weight on top. Press tofu for about 20 minutes; drain and discard the accumulated liquid.
• Cut tofu into 1-inch by 2-inch chunks. Sprinkle 1/4 teaspoon salt onto one slide; flip over and sprinkle remaining 1/4 teaspoon on the other.
• Heat oil in a wok or large skillet. To test if the oil is ready, dip a chopstick or wooden spoon in it; if bubbles rise, it is ready. If the oil smokes, it is too hot.
• Gently place 5 to 8 pieces of tofu at a time in hot oil using metal tongs. Be very careful as oil may splatter; use a splatter guard if possible. Fry tofu until golden, 3 to 4 minutes.
• Drain tofu on a plate lined with several paper towels. Allow to cool slightly before serving.

Steps:

• Make the hot butter: In a small bowl, combine all ingredients and whisk until well blended. Set aside.
• Make the tofu: With a hand on top of the tofu, cut parallel to the cutting board so that you have two equal rectangles. Quarter each of those rectangles, so you have eight pieces. Arrange sliced tofu on a paper towel-lined plate and top with another layer of paper towels; press to remove excess water.
• Place milk and rice flour in 2 separate shallow bowls. In a medium bowl whisk all-purpose flour, cornstarch and baking powder, and season with salt; add seltzer and gently whisk just to combine. Do not overmix; a few lumps in the batter are OK.
• Heat 1/2 inch of oil in a large cast-iron skillet over medium to 375 degrees. Working with 4 pieces of tofu at a time, dredge in milk, then in the rice flour, pressing all sides of tofu into the rice flour. (The tofu should be completely coated with flour.) Dip in the batter, allowing excess to drip off, and add to oil. Fry undisturbed until batter sets, about 2 minutes. Continue to fry, turning gently, until golden and crisp, about 3 minutes longer, adjusting heat as necessary to stay close to 375 degrees. Transfer to a paper towel-lined plate, and season with salt. Repeat dredging and frying with the remaining tofu.
• Spread mayonnaise on the insides of buns. (If using sliced bread, cut into quarters for slider-size portions.) Arrange lettuce on bottom buns. Gently turn each piece of tofu in the hot butter to evenly coat, then place on top of lettuce. Drizzle with more hot butter, top with pickles and finish with bun tops. Serve warm.