Smoked Tofu Sandwich with Pickled Cucumbers and Gochujang Aioli
Ingredients
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
Instructions
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!