Spicy Fried “Chicken” Sandwich
Indulge in a blissful experience with this sensational sandwich that combines elements of crunch, spice, creaminess, and tanginess. By ingeniously substituting protein-rich tofu, we've recreated the fiery satisfaction of fried chicken. To enhance the crunch factor, we've incorporated cornmeal into the batter.For a chicken-like texture, it's highly recommended not to skip the freezing step. Freezing tofu causes a remarkable transformation, turning its texture from firm and crumbly to chewy and meaty. Whether you opt to freeze the tofu or not, be sure to drain it thoroughly using paper towels before breading. Excessive moisture can hinder the batter from achieving that desired crisp and golden finish.
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
Instructions
MAKE SANDWICH
- Arrange the tofu blocks in a single layer on a freezer-safe plate or in a large plastic container and cover with plastic or a lid. Freeze until solid, at least 5 hours and up to a month in advance.
- Remove tofu from freezer and let defrost completely, about 4 hours on the counter or overnight in refrigerator. Drain off any excess water that may have accumulated.
- Arrange defrosted tofu in a single layer on a rimmed baking sheet lined with several sheets of paper towel. Place a few more layers of paper towels and another rimmed baking sheet on top of tofu. Weight baking sheet with a few cookbooks or cans of beans. Let drain, changing paper towels when saturated with water, at least 1 hour or up to overnight in refrigerator.
- When tofu is finished draining, make sandwich. In a shallow bowl, whisk together Dijon mustard, pickle brine, hot sauce, and vinegar. In another shallow bowl, whisk together flour, cornmeal, cornstarch, chili powder, cayenne pepper, onion powder, baking powder, garlic powder, and ½ teaspoon salt.
- Cut each piece of tofu crosswise into 2 planks; you should have 4 planks total. Working with one piece of tofu at a time, coat tofu in dry mixture then dip it in wet mixture. Return to dry mixture, then wet and one more time in the dry mixture. Place on a clean plate. Repeat with remaining tofu.
- Pour oil into a large cast-iron skillet until it comes ½ inch up side of skillet. Place over medium-high heat. When oil is hot and just starts to shimmer, reduce heat to medium. Fry tofu, turning once, until golden on both sides, about 5 minutes per side. Transfer to a paper towel–lined plate to drain.
MAKE GARLIC MAYO
- On a cutting board, smash garlic clove with back of a knife. Sprinkle with ½ teaspoon salt. Continue mashing with the side of a knife until garlic turns into a paste. Scrape garlic paste into a small bowl and stir in lemon juice and mayonnaise. Season with more salt, if needed, and pepper.
- Spread garlic mayo on bottom halves of each bun. Top with lettuce, fried tofu, and pickles. Sandwich with top bun and serve.
Tried this recipe?Let us know how it was!