Golden-brown tofu is paired in this sandwich with spicy gochujang mayo, fresh pointed cabbage with miso, and quick-pickled radish. A spoonful of chili crisp makes it extra crunchy and full of spice.
This sandwich is Korean-inspired, but it isn’t a traditional Korean preparation. The idea is a hearty, crispy slab of tofu with three different flavor boosters: gochujang in the mayo, miso in the pointed cabbage, and chili crisp on top. Gochujang gives the sauce more than just heat; the chili paste also has a deep, savory flavor. Miso rounds out the cabbage’s tang, while radish with rice vinegar adds a bright, fresh contrast.
Use firm tofu and pat it thoroughly dry before breading. Moisture on the surface makes it harder to get a crispy coating. Panko, Japanese breadcrumbs with coarse flakes, fries up lighter and crunchier than fine breadcrumbs. No panko on hand? Regular breadcrumbs work too, though the crust will be a little denser. Fry the slices in a generous layer of oil over medium heat: oil that’s too hot will brown the breadcrumbs before the tofu is heated through, while a pan that’s too cool can make the crust greasy.
The cabbage doesn’t need to marinate for long. Toss the finely sliced pointed cabbage with white miso, rice vinegar and sesame oil just before serving; that way it stays fresh and lightly crunchy. White miso is mild and works well in this dressing. Red miso works too, but it’s usually more intense, so start with a little less. The radish only needs a short time to pickle and lose some of its sharpness. Rice vinegar is mild; regular white wine vinegar can be used instead, but taste the radish before adding it to the sandwiches.
Adjust the gochujang mayo to taste: stir in extra gochujang for more heat and savory depth, or keep the sauce milder if the chili crisp is already quite spicy. Chili crisp varies a lot from jar to jar; spoon some of the crunchy bits onto the sandwich and use the oil sparingly. That helps the panko stay crisp. A soft bun holds the filling together, but should be sturdy enough not to go soggy from the sauce straight away.
Serve the sandwiches right away, with a simple cucumber or green salad if you like. Assemble them at the last minute: the warm tofu, sauce and fresh cabbage make the best contrast while the crust is still crispy. Store any leftover tofu and cabbage separately, covered, in the refrigerator, and eat within two days. Reheat the tofu in a frying pan or oven until piping hot throughout; the crust will soften in the microwave.
Cut the tofu into four slices about 2 cm thick. Pat them dry with paper towels and lightly brush both sides with the soy sauce.
In a small bowl, mix the radish with 2 tbsp rice vinegar, the water, sugar and a pinch of salt. Set aside while you prepare the rest.
Stir the mayonnaise, gochujang and lime juice together until smooth. In a second bowl, mix the pointed cabbage with the miso, 1 tbsp rice vinegar and the sesame oil.
Set out three shallow plates. Put the flour and ¼ tsp salt on the first plate, beat the egg in the second, and put the panko on the third. Coat each tofu slice in the flour, then the egg, then the panko. Press the panko on lightly.
Heat the oil in a large frying pan over medium heat. Fry the tofu in batches for 3–4 minutes per side, until the crust is golden brown and crispy. Drain on a wire rack or paper towels.
Cut the buns open and spread the cut sides with gochujang mayo. Top with the pointed cabbage and drained radish, place two slices of tofu on each bun, and spoon chili crisp over the top. Serve immediately.
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