Superiority Burgers Crispy Fried Tofu Sandwich Recipes
SUPERIORITY BURGER'S CRISPY FRIED TOFU SANDWICH
Ranging from silken and creamy to firm and chewy, tofu comes in many forms and is prized around the world for its versatility. In this recipe, which is adapted from the "Superiority Burger Cookbook" (W.W. Norton & Company, 2018) by chef Brooks Headley, extra-firm tofu is pressed, marinated, breaded and fried, to make the "tofu-fried tofu" sandwich at Superiority Burger, his popular vegetarian restaurant in New York City. To achieve a dense tofu patty with plenty of flavor and bite, Mr. Headley starts with extra-firm tofu, presses out any excess liquid, then marinates it in a spicy pickle juice brine. It's then double-battered and deep-fried until crisp. This sandwich is best enjoyed on a sunlit stoop in the East Village, just steps outside Superiority Burger, but it's also achievable in any home kitchen.
Provided by Alexa Weibel
Categories dinner, lunch, sandwiches, main course
Time 45m
Yield 6 sandwiches
Number Of Ingredients 19
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.
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- Slice the tofu into thin slices. I was able to get 10 slices and used two slices of tofu on each sandwich. You can slice it anyway you like. Heat a large pan over medium heat and add about 1 1/2 teaspoons olive oil. Add tofu and cook until each side is starting to brown, about 5 minutes. Add tamari and let cook for 30 seconds, flip and cook for about 30 more seconds. Remove tofu and let cool for a few minutes.
- To a medium sized bowl, add the flour, milk, onion powder and garlic powder. Mix until a batter is formed. Pour the panko onto a large plate or shallow dish and season with a little bit of salt and pepper.
- Use your hands to coat each piece of tofu with the batter. You only want a thin coat. Next, place the tofu in the panko and make sure it’s completely covered. Repeat until all the tofu is coated with batter and panko mixture.
- Heat a large skillet over medium heat and add 3-4 teaspoons olive oil. Add tofu and let cook until each side is golden brown and crispy, about 8 minutes on each side.
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- To make the marinated tofu, stir the broth, nutritional yeast, soy sauce, cumin, onion powder and garlic powder together in small bowl or liquid measuring cup.
- Take one of your blocks of tofu and cut about a third off of the end, so you're left with a square shaped block. Now slice the block in half, thickness-wise, so you have two large square slabs. Do the same for the other block of tofu.
- Place the square tofu slabs in a shallow dish and pour the marinade over them. Save the leftover end pieces for another use.
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