Korean · Lunch
Marinated Tofu Sandwich
A Korean-inspired sandwich built on firm tofu marinated in soy sauce, gochujang and sesame oil, then pan-seared until caramelized and crisp-edged. Tucked into a toasted bun with quick-pickled cucumber, gochujang mayo and shredded cabbage, it balances savory, sweet and mildly spicy notes.
$4
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
428Calories
18.1gProtein
22.7gFat
38.4gCarbs
11.4gSugar
4.1gFiber
1574mgSodium
11mgChol
3.6gSat Fat
418mgPotassium
178mgCalcium
3.2mgIron
0.1mcgVitamin B12
6.4mgVitamin C
vegetarian
low-calorie
low-cholesterol
spice-route
thirty-min-meals
hidden-gems
vegan
Instructions
1
Prep
Press tofu between paper towels for 10 minutes to remove excess moisture, then slice into 1/2-inch slabs. Mince the garlic.
2
Marinate
Whisk soy sauce, gochujang, sesame oil and minced garlic together. Coat tofu slabs in mixture and let sit 20 minutes.
3
Sear
Heat vegetable oil in a nonstick skillet over medium-high heat. Sear tofu slabs 3–4 minutes per side until deep golden-brown and caramelized.
4
Build
Toast the bun. Spread gochujang mayo on bottom, layer with cabbage, seared tofu, pickled cucumber tossed with rice vinegar and salt, and scallion. Close with top bun.
5
Plate
Serve immediately while tofu is warm and bun is crisp.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 340g340g firm tofu
- 2 tbsp2 tbsp soy sauce
- 2 tbsp2 tbsp gochujang
- 2 tsp2 tsp sesame oil
- 2 clove2 clove garlic
- 1 tsp1 tsp rice vinegar
- 22 hamburger bun
- 2 tbsp2 tbsp mayonnaise
- 1 tsp1 tsp gochujang for mayo
- 11 cucumber
- pinch of salt
- 22 scallion
- small handful cabbage
- 2 tsp2 tsp vegetable oil for searing
