Gochujang Tofu Sandwich

We watched a youtube video by Nisha Vora and adapted it to make these sandwiches.

Ingredients

Gochujang Mayo & Sandwich

• 1/2 cup (112g) vegan mayo
• 2 tablespoons gochujang
• A few squeezes of lime juice
• 4 slices sourdough
• Sandwich fixings of choice: sliced Persian cucumbers, carrot ribbons, avocado, crisp lettuce leaves, and cilantro leaves
• Kosher salt and freshly cracked black pepper

Tofu

• 12 to 14 oz (340 to 400g) extra firm tofu, drained
• 2 tablespoons avocado oil (or olive oil)
• 3 1/2 tablespoons (28g) cornstarch
• 1 1/4 teaspoons onion powder
• 1 1/4 teaspoons garlic powder
• Kosher salt and freshly cracked black pepper

Instructions

1. Slice & press the tofu: Slice the tofu crosswise into 1/2" (12mm) slabs. Cover with a thin dish towel or a few paper towels and set a heavy book on top to press for 10 minutes to release excess water.
2. Make the tofu batter: In a small bowl, combine the cornstarch, onion powder, garlic powder, 1 1/4 teaspoons kosher salt, and several cracks of black pepper. Whisk well to combine.
3. Batter the tofu: Add the tofu slabs to a gallon-size zip-lock bag. Pour the cornstarch seasoning on top. Seal the bag and gently flip it back and forth several times until the tofu is well-coated. Be gentle to avoid breaking the tofu.
4. Cook the tofu: Heat a large frying pan over medium-low heat for 2 minutes, then add the avocado oil and heat for 1 minute until shimmering. Increase heat to medium (or just below medium for carbon steel or cast iron). Carefully add half the tofu. Fry for 5 to 6 minutes until crispy and golden brown on the bottom, rotating the pan occasionally. Flip and cook for 3 to 5 minutes on the second side until golden and crisp. Transfer to a wire rack.
5. Cook the second batch: Before cooking the remaining tofu, add another drizzle of oil and reduce heat slightly. The second batch may cook a little quicker. Transfer to the wire rack.
6. Make the Gochujang Mayo: In a bowl, stir together the mayo, gochujang, and a few squeezes of lime juice. Taste and adjust — add more lime juice, mayo (if too spicy), or gochujang (if not spicy enough).
7. Toast the bread.
8. Season the fixings: Sprinkle your sandwich fixings with a pinch or two of salt and pepper.
9. Assemble: Schmear a generous layer of gochujang mayo on both slices of toasted bread, then top with the crispy tofu and sandwich fixings.