Crispy Fried Tofu Chicken Sandwich
Crunchy, fiery, smooth, and tart — this “chicken” sammie is absolute delight. We imitated fiery seared chicken with protein-pressed tofu and added cornmeal to the player for additional crunch.
In the event that you’re searching for a surface like chicken, don’t skirt the freezing step. At the point when tofu freezes, the surface changes from firm and brittle to chewy and meat-like. Regardless of whether you freeze your tofu, make a point to deplete the tofu well between paper towels prior to breading it; an excessive amount of water keeps the player from turning firm and brilliant.
| YIELDS: | TOTAL TIME: |
| 4 serving(s) | 10 hrs 30 mins |
Ingredients
FOR FRIED CHICKEN SANDWICH
2 (14-ounce) blocks extra-firm tofu, drained
1/4 c. Dijon mustard
1/4 c. brine from bread and butter pickles, plus pickle slices, for serving
1/4 c. hot sauce, plus more for serving
2 tbsp. apple cider vinegar
1 c. all-purpose flour
1/2 c. finely ground cornmeal
1 tbsp. cornstarch
2 tsp. chili powder
1 1/2 tsp. cayenne pepper
1 tsp. onion powder
1/2 tsp. baking powder
1/2 tsp. garlic powder
1/2 tsp. kosher salt
Vegetable oil, for frying
4 soft hamburger buns
4 leaves green leaf lettuce
FOR GARLIC MAYO
1 garlic clove
1/2 tsp. kosher salt, plus more is needed
2 tsp. fresh lemon juice
1/2 c. vegan mayonnaise
Freshly ground black pepper
Directions
- MAKE SANDWICH
Stage 1
Orchestrate the tofu blocks in a solitary layer on a cooler safe plate or in an enormous plastic compartment and cover with plastic or a top. Freeze until strong, something like 5 hours and as long as a month ahead of time.
Stage 2
Eliminate tofu from cooler and let thaw out totally, around 4 hours on the counter or short-term in fridge. Channel off any overabundance water that might have collected.
Stage 3
Orchestrate thawed out tofu in a solitary layer on a rimmed baking sheet fixed with a few pieces of paper towel. Place a couple of additional layers of paper towels and one more rimmed baking sheet on top of tofu. Weight baking sheet with a couple of cookbooks or jars of beans. Let channel, changing paper towels when soaked with water, somewhere around 1 hour or up to expedite in fridge.
Stage 4
At the point when tofu is done depleting, make sandwich. In a shallow bowl, whisk together Dijon mustard, pickle saline solution, hot sauce, and vinegar. In another shallow bowl, whisk together flour, cornmeal, cornstarch, bean stew powder, cayenne pepper, onion powder, baking powder, garlic powder, and ½ teaspoon salt.
Stage 5
Cut each piece of tofu transversely into 2 boards; you ought to have 4 boards all out. Working with each piece of tofu in turn, coat tofu in dry blend then plunge it in wet combination. Get back to dry blend, then wet and once again in the dry combination. Put on a spotless plate. Rehash with residual tofu.
Stage 6
Empty oil into an enormous cast-iron skillet until it comes ½ inch up side of skillet. Place over medium-high intensity. At the point when oil is hot and simply begins to shine, lessen intensity to medium. Sear tofu, turning once, until brilliant on the two sides, around 5 minutes for every side.
- MAKE GARLIC MAYO
Stage 1
On a cutting board, crush garlic clove with back of a blade. Sprinkle with ½ teaspoon salt. Keep crushing with the side of a blade until garlic transforms into a glue. Scratch garlic glue into a little bowl and mix in lemon juice and mayonnaise.
Stage 2
Spread garlic mayo on base parts of every bun. Top with lettuce, seared tofu, and pickles. Sandwich with top bun and serve.