Author Notes
A crispy and spicy sandwich that heats you up and cools you down at the same time. With a kick of Asian influences this sandwich is super simple but immensely appetizing. —Masha
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Ingredients
- Tofu
-
1
Block Firm Tofu
-
1 tablespoon
Tapioca Starch
-
1 cup
Almond Milk
-
1 tablespoon
Sriracha
-
1 cup
Panko Bread Crumbs
-
1 teaspoon
Salt
-
2 tablespoons
Olive Oil
-
12
Sub Rolls
- Seaweed Slaw
-
2 cups
Rehydrated Seaweed
-
1 cup
Shredded Carrots
-
1 cup
Red Cabbage
-
1/2 cup
Rice Vinegar
-
1/4 cup
Liquid Aminos/Soy Sauce
-
1 tablespoon
Grated Ginger
-
1 teaspoon
Korean Chili Powder
-
2 tablespoons
Sesame Seeds (sriracha)
-
1/4 cup
Vegan Mayo
-
2 tablespoons
Sriracha
Directions
-
Tofu Soak: Whisk together almond milk, tapioca flour and Sriracha in a small mixing bowl. Cut tofu into small rectangles or whatever shape you prefer. Approximately 16 slices. Put slices into mixing bowl and let soak for 5-10min.
-
Prepare breading by combining panko breadcrumbs, Korean chili powder and salt into a shallow bowl or plate.
-
Seaweed Slaw : Mix together all ingredients in a large mixing bowl and let marinate for 5minutes or until tofu is done.
-
Heat a skillet with 2 tbs of Olive Oil.
-
Take individual slices of tofu out of soak and drop into bowl/plate of breadcrumbs. With dry hand flip tofu until coated and then place in skillet. Repeat for all slices.
-
Cook for 3-5minutes or until desired level of crisp is achieved. Flip all tofu and cook for 3minutes. Remove onto plate.
-
Combine ingredients for Sriracha Mayo. (vegan mayo and sriracha)
-
Assembly: Lather mayo onto crispy side of sub roll and place 3-4 slices of tofu onto mayo. Top tofu with a small portion of seaweed slaw.
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