Chicken Fried Tofu Sandwiches Food

CURRIED CHICKEN QUINOA

Steps:

• In a large mug or small bowl, combine the onion, carrot, celery and oil. Microwave until the vegetables are tender, 1 to 2 minutes. Add the chicken, quinoa, curry powder, turmeric and salt to taste and microwave until heated through, 1 to 2 minutes more. Sprinkle with cilantro if using.

CHICKEN FRIED TOFU SANDWICHES

Steps:

• Slice tofu width-wise into 4 even slabs and place in a dry towel. Fold towel over tofu and press firmly to remove excess moisture.
• Combine milk and 2 Tbsp. soy sauce in a small square baking dish. Place tofu in soy mixture and let sit 10 minutes, flipping occasionally.
• In a separate baking dish or wide-rimmed bowl, combine flour, corn starch, paprika, black pepper, 1/2 tsp. garlic powder, salt, and onion powder.
• Heat 1/2 inch of oil in a large high-sided skillet (preferably cast iron) over medium-high until temperature registers 350° F. Dip the tofu in the flour mixture, turning to coat, dip back in the soy marinade, then re-dip in the flour to thoroughly coat. Carefully lay tofu into hot oil and cook, turning occasionally, until crust is crispy and golden, about 5 to 7 minutes.
• In a large bowl, combine cabbage, scallions, rice vinegar, and remaining 2 tsp. soy sauce; toss to combine.
• In a small bowl, combine mayonnaise, Sriracha, lemon juice, and remaining 1/4 tsp. garlic powder. Spread a thin layer on the tops and bottoms of each bun.
• Place one fried tofu patty on the bottom of each bun and top evenly with slaw.

VEGAN SANDWICH WITH CRISPY FRIED TOFU AND HOT SLAW!

Steps:

• For the best 'chicken' vegan sandwich fillings, begin with freezing your tofu, and thaw just before using.
• Once the tofu has thoroughly defrosted, press and drain the excess liquid from each block. Press your tofu blocks using a tofu press or by wrapping the blocks in paper towels and placing a heavy object on top. Leave for 20 min.
• While the tofu is draining, prepare your marinade for the meatless sandwiches.
• Pour vegetable broth, nutritional yeast, soy sauce, and all your spices into a large bowl and whisk them together.
• Once your tofu has pressed and drained, slice each block into half, so you have 4 large blocks of tofu to marinade. Place each block into a shallow bowl, and cover liberally in your marinade.
• Cover the bowls and leave your vegan sandwich fillings to marinate in the fridge for a minimum of 4 h.
• In a separate bowl, mix cabbage, onions, mayo, garlic, hot sauce, salt, and pepper for your buffalo slaw mix. Leave it covered in the refrigerator.
• Prepare your batter for the crispy coating by whisking all the batter ingredients together in a large mixing bowl.
• In a separate mixing bowl, combine the ingredients for your flour coating mixture.
• Heat up a few tablespoons of frying oil in the bottom of your skillet over medium heat.
• While the oil is preheating, cover each piece of tofu in the flour coating, then dip it into the batter. Do this twice for each piece of tofu.
• With your oil heated, you can now add your coated tofu to the bottom of the skillet. Give each piece plenty of room, as you don't want them touching. You can cook each piece individually if that's easier.
• Fry each piece of coated tofu for 5 min on each side. If you're after an extra crispy finish, then keep each piece in the oil for longer than this.
• When you're happy with the crispiness, place the deep-fried tofu on paper towels to absorb the excess oil.
• Toast your bread rolls, add your crispy fried tofu, layer on your slaw, and add any extra sauces or fillings to complete your vegan sandwich!

CHICKEN FRIED TOFU

Steps:

• slice tofu into cutlets about 1/4 inch thick.
• press the water from the tofu cutlets for about 15 minutes.
• coat cutlets in nutritional yeast.
• in a large skillet (cast iron works best) heat oil over medium-low heat. when oil shimmers add tofu, dropping a small amount of shoyu onto each cutlet.
• when the cutlets get brown on the bottom (4-5 minutes) flip and brown on the other side.
• serve with gravy and enjoy.

CRISPY FRIED TOFU SANDWICH

Steps:

• 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.

SUPERIORITY BURGER'S CRISPY FRIED TOFU SANDWICH

Steps:

• Prepare the marinated tofu: Line a baking sheet with paper towels or a clean kitchen towel. Cut the tofu crosswise into two rectangles that are each about 2 1/2 inches wide and 4 inches long. Slice each rectangle into three 1/2-inch thick slabs and arrange in a single layer on the baking sheet. Cover the sliced tofu with more towels and gently press each piece to extract some of the moisture.
• In a large bowl, combine the pickle juice, hot sauce, mustard and gochugaru.
• Heat the grapeseed oil in a large nonstick or cast-iron skillet over high heat until shimmering. Sear the tofu to form a golden-brown crust, 4 to 5 minutes per side. Immediately drop the hot tofu into the pickle juice mixture. Refrigerate and let the tofu marinate for at least a few hours, or even overnight.
• Prepare the fried tofu: In a medium shallow bowl, stir the mustard with 1/4 cup water until it's the consistency of heavy cream and set aside. In a large shallow bowl, whisk together the flour, baking powder, spices, salt and pepper.
• In a Dutch oven or sturdy pot, heat 2 inches of grapeseed oil over medium heat and set a wire rack on top of a baking sheet. Remove the tofu from the brine and pat dry. Dip the tofu in the mustard mixture, turning until coated all over, then the flour mixture; dip it again in the mustard then flour until twice coated. When the oil temperature reaches 350 degrees, carefully place the battered tofu into the hot oil and fry, flipping as needed, until golden brown, about 5 minutes. Transfer the fried tofu to the wire rack and sprinkle with a little salt.
• To serve, toast the buns and spread generously with mayo and dot with hot sauce, if desired. Top with fried tofu, cabbage and dill pickles, and eat immediately.