=> https://cooking.nytimes.com/recipes/1021237-superiority-burgers-crispy-fried-tofu-sandwich from NYT cooking
I've decided one of the things I'm going to use this space for is gemifying and re-hosting recipes from sources that aren't so ... *free*, such as the NYTimes cooking pages. At my library, they're free to access, but not everyone has a library with access or an NYT account, so here it is. Remember, recipes *can't* be copyrighted, at least not in the US, so what I'm doing here is totally legal, and in fact, so far as I'm concerned, a moral *imperative* -- food *should* be free; it's the first opensource technology!
Also, the recipe itself came from the "Superiority Burger Cookbook" by Brooks Headley of Superiority Burger in NYC. Reminder to self: visit that eatery when I go next to the Big Apple.
ONE day (probably around the time I move all my content to One Place), I'll also convert measurements to metric for all yall who aren't in the US.
Without further speechifying, here's the recipe (note: I haven't tried this yet. I admit I'm partially putting this here for me as well).
# Superiority Burger's Crispy Fried Tofu Sandwich
* yield: 6 sandwiches
* time: 45 minutes + marinating time (hours)
## Ingredients
### Marinated Tofu
* 1 pkg (14-oz) ... extra-firm tofu, drained
* 1 1/2 c ... pickle juice
* 1 T ... hot sauce
* 1 T ... Dijon mustard
* 1 t ... gochugaru / red pepper flakes
* 2 T ... grapeseed / neutral oil
### Fried Tofu
* 1/2 c ... Dijon mustard
* 2 c ... all-purpose flour
* 1/2 t ... baking powder
* 1 t ... smoked paprika
* 1/2 t ... onion powder
* 1/2 t ... garlic powder
* 1/2 t ... ground cayenne
* 1 t ... kosher salt (+)
* 1 t ... black pepper
* ... grapeseed / neutral oil, for frying
### Sandwiches
* 6 ... buns, potato or related
* ... vegan mayonnaise (Just is 👍) and hot sauce
* ... thinly shredded green cabbage & dill pickles
## Method
### Marinate the tofu
* Cut the tofu crosswise into 2 rectangles, 2.5in x 4in each.
* Slice each rectangle into 3 0.5in slabs. Press the slabs to extract the moisture.
* Combine pickle juice, hot sauce, mustard, and gochugaru in a bowl.
* Heat the grapeseed oil in a large nonstick skillet over high heat until it shimmers. Sear the tofu to form a golden-brown crust (4-5 minutes/side).
* Immediately drop the hot tofu into the bowl with the pickle juice.
* Refrigerate; let marinate for hours or overnight.
### Fry the tofu
* In a medium shallow bowl, stir the mustard with 1/4 c water until it's a heavy cream consistency. Set it aside.
* In another shallow bowl, whisk the flour, baking powder, spices, salt, and pepper.
* In a Dutch oven, heat 2 inches of grapeseed oil over medium heat.
* Remove the tofu from the brine and pat dry. Dredge it in the mustard mixture, then the flour mixture, then do it again. It should be twice coated.
* When the oil is 350 F, place the battered tofu in the oil and fry, flipping as needed, until it's golden brown (~5min).
* Transfer the fried tofu to a wire rack to cool and sprinkle it with a little salt.
### Assemble the sandwiches
* Toast the buns.
* Spread them generously with mayonnaise and a dot of hot sauce.
* Top with fried tofu, cabbage, and dill pickles.
* Eat immediately.
gemini://gem.acdw.net:1965/raw/2020-07-21-Superiority-Burgers-Crispy-Fried-Tofu-Sandwich