Vegan Korean Fried “Chicken” Sandwich

Serving Size 4

Prep Time empty mins

Cook Time empty mins

Difficulty Easy

Ingredients

Fried Tofu Chicken:
2 blocks extra firm Nasoya tofu, frozen then thawed
1/2 cup all-purpose flour
1 tablespoon + 2 teaspoons cornstarch
1 teaspoon salt
1/2 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 cup breadcrumbs
1 cup plant-based milk or your favorite egg substitute (or 2 eggs mixed with 2 tablespoons water if not vegan)
Canola oil or any neutral oil, for frying
4 burger buns (we prefer Silver Hills Bakery Sprouted Whole Grain Hamburger Buns with Sesame Seeds)
Nasoya Mild or Spicy Kimchi, for serving (optional)
Kosher dill picked, for serving (optional)
Sesame seeds, for serving (optional)

Gochujang Sauce:
3 tablespoons ghee (or butter if not vegan)
5 small dried red chilis, sliced
1 tablespoon fresh ginger, minced
3 cloves garlic, minced
1/4 cup gochujang
2 tablespoons ketchup
1 tablespoons rice vinegar
1 tablespoons low-sodium soy sauce
1/4 cup honey
2 tablespoons brown sugar, packed

Vegan Kimchi Mayo:
1/2 cup Nasoya Silken tofu
1 tablespoon Nasoya Kimchi Relish
4 slices Kosher dill pickle, finely chopped
1 tablespoon ketchup
1 tablespoon yellow mustard
1/4 teaspoon garlic powder
1/4 teaspoon paprika
pinch cayenne pepper

Preparation

  1. For Tofu Fried “Chicken”: Freeze the tofu blocks overnight. After freezing, thaw the blocks for a few hours at room temperature. Squeeze out the liquid using two flat surfaces or a tofu press. Ensure that the liquid is drained well.
  2. Slowly break apart the tofu into pieces using a knife or your hands. You can follow the natural breaks of the tofu.
  3. In a medium size bowl, whisk together flour, corn starch, salt, paprika and garlic powder.
  4. Using your hands, mold the tofu mixture into 4 equal sized “chicken” patties.
  5. Coat each patty in the flour mixture. Set aside.
  6. After all the patties are coated, add breadcrumbs to the leftover flour mixture. Mix well.
  7. Pour non-dairy milk, your favorite egg substitute or egg mixture into a shallow bowl. Dip each piece of patty into the milk, then into the breadcrumb mixture and coat well. Repeat this process until all of the patties are coated.
  8. Heat a medium sized pan with the oil at medium-high heat. Once hot, slowly add in the tofu patties.
  9. Cook for 4-5 minutes or until golden brown and flip the patties over to cook the other side. Once both sides are crispy, remove from heat and transfer to a paper towel lined plate to drain.
  10. For Gochujang Sauce: In a medium saucepan over medium-low heat, add ghee, dried chilis, ginger, and garlic and cook for 2 minutes.
  11. Stir in gochujang, ketchup, vinegar, and soy sauce and cook until bubbling.
  12. Stir in honey and brown sugar and continue cooking until slightly thickened.
  13. Evenly coat tofu fried “chicken” patties on both sides.
  14. For Vegan Kimchi Mayo*: In a blender or food processor, add silken tofu, kimchi relish, dill pickle, ketchup, musard, garlic powder, paprika, and salt and pepper and blend until smooth. (* Store extra vegan kimchi mayo in a sealed airtight container in the refrigerator for up to 4-5 days.)
  15. Assembly: Toast your burger buns.
  16. Layer kimchi on the bottom of a burger bun.
  17. Add the tofu fried “chicken” patty on top of the kimchi, and sprinkle with sesame seeds and top with kimchi mayo.
  18. Serve immediately with french fries and more vegan kimchi mayo on the side.

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