As a result of World Vegetarian Day (October 1st), and to celebrate the beginning of World Vegetarian Month (October), we put our deep-frying skills to the test with Senior Staff Editor of New York Times Cooking, Alexa Weibel’s “Superiority Burger’s Crispy Fried Tofu Sandwich” recipe on our vegan sourdough "Multigrain" English muffins. Moreover, we thought that this sandwich was DAM GOOD, alright!!!
What is World Vegetarian Day?
For added interest, World Vegetarian Day was “established as an annual celebration to promote the joy, compassion and life-enhancing possibilities of vegetarianism.”That being said, given the state of our environment , we believe that it is important to be mindful of the choices you are making when it comes to meat consumption. As such, for the month of October, we featured some of our favorite vegetarian recipes using our sourdough English muffins on every Monday of the month, with the hashtag, #meatlessmonday, and also only posted vegetarian content!
Further, step outside of your comfort zone this month (and every month), and join us in reducing our environmental footprint by trying out some of the vegetarian recipes (posted on the "Recipe" section of our website) that we recommend. We believe that small changes make a big impact, and that is why it is important to make every meal count.
So, to make this New York Times Cooking "Superiority Burger’s Crispy Fried Tofu Sandwich" by Alexa Weibel, first grab a bag of your favorite sourdough Dam Good™ English Muffin variety (we used Vegan "Multigrain")!
"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.
Superiority Burger’s Crispy Fried Tofu Sandwich Recipe
- 1 (14-ounce) package extra-firm tofu, drained
- 1 ½ cups pickle juice
- 1 tablespoon hot sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon gochugaru or red-pepper flakes
- 2 tablespoons grapeseed oil or other neutral oil
FOR THE FRIED TOFU:
- ½ cup Dijon mustard
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon ground cayenne
- 1 teaspoon kosher salt, plus more as needed
- 1 teaspoon black pepper
- Grapeseed oil or other neutral oil, for frying
- 6 potato buns or other soft rolls
- Vegan mayonnaise and hot sauce, as needed
- Thinly shredded
- green cabbage and dill pickles, for serving
- 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.
- Then, 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.
- Then, 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.
- Finally, to serve, toast the buns and spread generously with mayo and dot with hot sauce, if desired. Lastly, top with fried tofu, cabbage and dill pickles, and eat immediately."
Although for this crispy fried tofu recipe we deep fried the tofu, like our gourmet English muffins, you can prepare tofu in many different ways. As such, if you're not wanting fried tofu, below are a few other methods in which one can cook tofu and still enjoy this tofu sandwich.
Alternative methods to cook tofu:
- Air Fryer Tofu for crispy tofu in an air fryer
- Pan Fried Tofu
- Baked Tofu
- Grilled Tofu