Crispy Fried Tofu Sandwich

• 份量: 4 servings
• 总时间: 9 hours 30 minutes

配料

One 14- to 16-ounce package extra-firm tofu

1 cup dill pickle juice (from a 16-ounce jar)

1 teaspoon chili powder

1 teaspoon smoked paprika

1 teaspoon sugar

Kosher salt

1 cup all-purpose flour

2 tablespoons cornstarch

1/2 teaspoon baking powder

1/2 teaspoon chili powder

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon dried oregano

1/2 teaspoon smoked paprika

Kosher salt and freshly ground black pepper

1/4 cup Dijon mustard

1/4 cup maple syrup or agave

Vegetable oil, for frying

4 burger buns

Vegan Buffalo Mayo, recipe follows

Shredded lettuce and dill pickles, for serving

One 12-ounce package silken tofu

2 tablespoons buffalo hot sauce

2 teaspoons Dijon mustard

Juice of 1 lemon

Kosher salt

步骤

For the tofu: Slice the tofu in half widthwise and then across to create 4 large pieces. Arrange the pieces in a large microwave-safe airtight container (some overlap is ok) and freeze overnight.

Remove the lid from the container and microwave the tofu on high, stopping every 2 minutes to pour off the water and check if the tofu is thawed, about 6 minutes,. Transfer the tofu to a strainer while making the brine.

Whisk the pickle juice, chili powder, smoked paprika, sugar, and 1 teaspoon salt in the same airtight container. Gently press the tofu pieces between your palms to expel any excess water, then nestle in the brine in an even layer. Cover and marinate the tofu in the refrigerator for at least 1 hour or up to 8 hours.

For the sandwich: Whisk the flour, cornstarch, baking powder, chili powder, garlic powder, onion powder, dried oregano, smoked paprika, and 1/2 teaspoon each salt and pepper together in a medium bowl. Stir in 1 to 2 tablespoons of the pickle brine to create clumps. Whisk the Dijon and maple syrup plus 2 tablespoons of warm water together in a separate small shallow bowl.

Pour 2 inches of oil into a large high-sided skillet or a Dutch oven and set over medium heat until the oil reaches 350 degrees F.

While the oil is heating, dredge the tofu. Remove one piece from the brine and toss in the flour mixture to coat, shaking off the excess. Dip in the Dijon mixture, making sure all sides are coated, then dredge in the flour again, pressing to adhere the flour. Transfer the coated tofu to a plate while coating the rest.

Add all four pieces of tofu to the hot oil, leaving space between each piece. (Fry in batches if the skillet is getting crowded.) Fry until the coating is a deep golden brown, flipping the tofu halfway, about 5 minutes. Transfer the fried tofu to paper towels or a baking sheet lined with a wire rack to drain.

Spread some Vegan Buffalo Mayo on the burger buns, add a piece of tofu to each and layer with some lettuce and dill pickles.

Add the tofu, hot sauce, Dijon, lemon juice and 1 teaspoon salt to a blender or food processor. Blend on high, stopping to scrape the sides as needed, until the mixture is smooth, 3 to 5 minutes. Transfer to a pint jar or airtight container and refrigerate for up to 2 weeks.

营养

• 卡路里: 1152
• 总脂肪: 85g
• 饱和脂肪: 7g
• 胆固醇: 0mg
• 钠: 1627mg
• 总碳水化合物: 78g
• 膳食纤维: 7g
• 总糖: 20g
• 蛋白质: 27g