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Ingredients
Fried tofu
- 2 blocks extra-firm tofu 14 oz each, drained
¼ cup Dijon mustard- ¼ cup bread-and-butter pickle brine
¼ cup hot sauce plus more to serve
2 tbsp apple cider vinegar
1 cup all-purpose flour- ½ cup fine cornmeal
1 tbsp cornstarch
2 tsp chili powder
1 ½ tsp cayenne pepper
1 tsp onion powder
½ tsp baking powder
½ tsp garlic powder
½ tsp kosher salt
vegetable oil for frying
Garlic mayo and assembly
1 clove garlic- ½ tsp kosher salt plus more to taste
- ¼ cup vegan mayonnaise
2 tsp lemon juice
black pepper to taste- 4 hamburger buns
- 4 green lettuce leaves
- bread-and-butter pickles for serving
Instructions
- Freeze the drained tofu blocks until solid, at least 5 hours, then thaw in the refrigerator. Press between clean towels and weighted sheet pans until the excess water is removed.
- Whisk mustard, brine, hot sauce and vinegar in a shallow dish. In a separate dish, mix flour, cornmeal, cornstarch, spices, baking powder and 1/2 teaspoon salt.
- Slice each block into two broad slabs. Dip each slab in flour, mustard mixture, flour, mustard mixture and finally flour again.
- Heat about 1/2 inch of oil in a heavy skillet until shimmering. Fry the tofu over medium heat for about 5 minutes on each side, until the coating is golden. Drain.
- Mash the garlic with the remaining salt, then stir into the mayonnaise with lemon juice and pepper. Spread on the buns and add lettuce, fried tofu and pickles.
Notes
Freeze, thaw and press the tofu ahead of time for a sturdier texture.
Adapted from Laura Rege, Delish.
