Chicken-Fried Tofu and Sriracha Pimento Cheese Sandwiches
Servings: 4
Ingredients
- 16 to 20 ounces (450 to 565g) extra-firm or super-firm tofu
- Diamond Crystal kosher salt or similar mild kosher salt
- 1 cup (240ml) buttermilk
- 1 teaspoon Korean ground chile pepper (gochugaru), or ½ teaspoon cayenne
- ½ teaspoon black pepper
- 1 cup (142g) all-purpose flour or regular rice flour
- Canola oil for deep-frying
- 4 hamburger buns or ciabatta rolls
- Mayonnaise (optional)
- Sriracha chile sauce (optional)
- Sriracha Pimento Cheese (recipe link in Note)
- 2 dill pickles slices
Instructions
- Cut the tofu into ½-inch (1.25 cm) slabs. Set on a dry dish towel or several layers of paper towel to drain for 10 to 15 minutes. Blot away excess moisture then set aside briefly.
- In a small glass container or zip-top plastic bag, combine the buttermilk with the ground chile and 1 ½ teaspoons salt. Add the tofu and turn to coat well. Refrigerate for 2 hours or as long as 24 hours. Return to room temperature before frying.
- In a shallow bowl, combine the remaining 1 teaspoon kosher salt with the black pepper and flour. Lift the tofu from the buttermilk then coat well in the flour. Pat the tofu to ensure the flour sticks. Set aside on a plate to let the flour and buttermilk turn into a batter of sorts. The tofu will darken a bit.
- Heat 1 inch of oil in a skillet or deep frying pan to just above 350F. Meanwhile, toast the buns or rolls. In batches, deep-fry the tofu for about 2 minutes, turning midway, until crisp and rich golden-brown like autumn leaves. Drain briefly on a rack.
- To assemble sandwiches, spread mayonnaise (and/or pimento cheese) on the bottom portion of the bread. Squirt or drizzle on some Sriracha, if you like. Add the pickle, tofu (If needed, cut the tofu so it fits into the bread). Spread the pimento cheese on the warm tofu or on the top portion of bread. Close and eat.
Notes
Make Sriracha Pimento Cheese with this recipe!
