Crispy Barbecue Tofu Sandwiches with Red Cabbage SlawPrep: 20 min Cook: 5 min Servings: 4by Colleen Mcconnell12 recipes>
This sandwich is so full of interesting textures and flavors that you won't even miss the meat.
- For the Crispy Tofu
- Vegetable oil, for frying
- Barbecue rub (I threw together a mixture of paprika, garlic powder, onion powder, chili powder, sugar, salt, and cumin, but store-bought would work too)
- 12 ounces firm tofu, drained and cut into 4 slices
- 3 large egg whites
- 3 tablespoons cornstarch
- 3/4 cup panko bread crumbs
- For the Slaw
- 1 cup red cabbage, shredded
- 1/2 jalapeno, thinly sliced
- 1/4 large vidalia onion, thinly sliced
- Juice of half a lime
- 2 Tbsp. rice vinegar
- 1 tsp. agave nectar
- Salt and freshly ground black pepper
- For the Sandwiches
- 4 hamburger buns (we used whole wheat)
- Barbecue sauce (homemade or store bought; we used Serious Eats’ recipe for Memphis BBQ sauce)
- Combine all slaw ingredients, season, and let sit for at least 30 minutes.
- Meanwhile, sprinkle the rub liberally over the tofu slices. Whisk together the egg whites and cornstarch until smooth. Place the panko in a shallow bowl or plate. Dip the tofu slices into the egg white batter, gently shake off excess, and then dip in the panko to cover the tofu.
- Fry the battered tofu in vegetable oil heated to approximately 350 degrees until golden brown. You can either deep fry, or shallow fry and flip halfway through like we did. I have also had some success baking instead of frying; The tofu will be crispy, but not quite as crispy as the fried version.
- While the tofu is frying, grill the hamburger buns if desired. To assemble the sandwiches, place one slice of fried tofu in each sandwich and top with a generous spoonful of barbecue sauce, slaw, and pickles.
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