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
Makes: 12 sandwiches
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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Photo by Maria
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Photo by Maria