November Recipe: Crispy Fried Tofu Sandwich with Sauce
Congratulations to the 2023 Soy Chef silver medal winners!
Cassidy Perry (top left), Dylan Cruz (bottom left), and Creighton Ward (right).
The 2023 Soy Chef event was the first American culinary competition promoting healthier cuisine for the American palate using minimally processed soybeans.
Students were challenged to create whole soy foods that will expand and enhance the American food culture.
So excited to share the winning recipes from these three student chefs.
Appetizer: Cassidy Perry’s Spicy Black Soybean Tostadas
Entrée: Dylan Cruz’s Crispy Fried Tofu Sandwich with Sauce
Dessert: Creighton Ward’s Soy Cream Puff Flight
And the overall gold medal winner was . . . Dylan Cruz!
Thanks to ALL the student chefs who showed up and provided leadership for research and development into the next generation of soy foods in America.
We will be featuring and sharing Dylan’s recipe this month.
In early December we will share Cassidy’s appetizer and Creighton’s dessert recipes.
This should help get that holiday cooking started in your kitchens.
Enjoy!
~Karen
Dylan Cruz’s
Crispy Fried Tofu Sandwich with Sauce
INGREDIENTS:
Tofu:
One 32-ounce package extra-firm tofu
2 Cups dill pickle juice (from a 16-ounce jar)
2 Teaspoons chili powder
2 Teaspoons smoked paprika
1 Tablespoon sugar
Kosher salt
Sandwich:
2 Cups All-purpose flour + 1 Cup for dredging
4 Tablespoons Cornstarch + 1 TBSP for dredging
1 Teaspoon Baking powder
1 Teaspoon Chili powder
1 Teaspoon Garlic powder
1 Teaspoon Onion powder
1 Teaspoon Dried Oregano
1 Teaspoon Smoked paprika
Kosher salt and freshly ground pepper
½ Cup Dijon Mustard
½ Cup Maple syrup or agave
8 burger buns
Sauce, (recipe follows)
Shredded lettuce and dill pickles (for serving)
Sauce:
1 Cup Mayonnaise
8 Tablespoons Barbecue Sauce
4 Tablespoons Mustard
8 Teaspoons Dijon Mustard
8 Tablespoons Honey
8 Tablespoons Lemon Juice
DIRECTIONS:
Sauce:
Combine all ingredients in a bowl.
Stir to combine.
Tofu Sandwich:
Step 1: Getting your tofu ready!
Start with chilled tofu, cutting it into uniform slices. (the size of the slices can vary based on your personal preference)
Transfer the tofu slices to layers of paper towels (top and bottom) and press gently to remove excess water, leave on paper towels while making the brine.
Whisk the pickle juice, chili powder, smoked paprika, sugar, and 2 teaspoons salt in the same airtight container.
Gently press the tofu pieces between your palms to expel any excess water, then nestle in brine in an even layer.
Cover and marinate the tofu in the refrigerator for at least 1 hour or up to 8 hours.
Step 2: Creating the sandwich with two wet and two dry dips to make the patty crispy.
Whisk the flour, cornstarch, baking powder, chili powder, garlic powder, onion powder, dried oregano, smoked paprika, and 1 tsp each salt and pepper together in a bowl.
Stir in 3 to 4 tablespoons of the pickle brine to create clumps.
In a separate bowl whisk together 1 cup flour and 1 TBSP cornstarch for (dry) dredging.
Whisk the Dijon Mustard and maple syrup plus 4 tablespoons of warm water together in a separate bowl.
Pour 4 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, remove one piece of tofu from the brine and toss in the flour dredging mixture to coat, shaking off the excess.
Dip tofu in the Dijon mixture, making sure all sides are coated, then dredge in the flour mixture again, pressing to adhere the flour.
Transfer the coated tofu to a plate while coating the remaining pieces.
Add all eight 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 fried tofu to paper towels or a baking sheet lined with a wire rack to drain.
Spread the sauce on the burger buns, add fried tofu to each and layer with some lettuce and dill pickles.
ENJOY!
YUM! Thanks, Dylan.
