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Smoked Tofu Sandwich with Pickled Cucumbers and Gochujang Aioli


For the Pickled Cucumbers

  • 1 medium cucumber, peeled and thinly sliced
  • ½ cup white vinegar
  • ½ cup water
  • 3 tbsp sugar

For the Tofu

  • 1 package Smoked Tofu Squares, we like Soy Boy brand
  • 2 tbsp olive oil
  • 1 medium onion, sliced into half moons
  • salt, to taste

For Gochujang Aioli

  • 1 tbsp gochujang paste
  • 1 tsp boiling water
  • 3 tbsp aioli or mayonnaise

For the Sandwich

  • August First Milk Bread
  • 1 medium carrot, peeled and sliced into matchsticks
  • fresh cilantro


For the Pickled Cucumbers

  • Heat water, vinegar and sugar in a small saucepan over medium heat. Stir together until sugar is dissolved.
  • Remove from heat and add the cucumbers, stirring gently. Carefully transfer to a bowl and set aside on the counter, or refrigerate. Pickled Cucumbers can be made a day ahead.

For the Tofu

  • Cut tofu “lengthwise” to create 6 equally sized squares. Set aside.
  • Heat olive oil in a medium to large saute pan over medium high heat. Add onion, and saute, stirring frequently, and cook until they begin to soften, approximately 3 minutes.
  • Add tofu in a single layer, sprinkle with some salt, and raise the heat to 1 number below high. Cook for just 1 to 1 ½ minutes per side, to just brown the tofu and the onions. Keep your eyes on it to avoid burning! Remove from heat.

For the Gochujang Aioli

  • Combine boiling water, and gochujang aioli in a small bowl. Stir until well mixed. Add aioli, or mayo, and stir until completely combined. Set aside.

To Assemble

  • Spread both slices of the Milk Bread with gochujang aioli. Top with tofu, onions, pickled cucumbers, fresh carrots, and cilantro.
  • Enjoy!