Smoked Tofu Sandwich Recipe

Press and slice

Press the 14 oz block of firm tofu for at least 20 minutes to remove excess water (wrap in paper towels and place a weight on top). After pressing, slice tofu into four even slabs about 1/2 inch thick.

Season

In a shallow bowl combine 2 Tbsp soy sauce, 1 Tbsp maple syrup, 1 tsp smoked paprika, 1 tsp garlic powder and 1/2 tsp black pepper. Brush or toss the tofu slabs in the mixture and let marinate 10 minutes.

Coat

Lightly dust each marinated slab with 3 Tbsp cornstarch, shaking off excess. This gives a crisp exterior when cooked.

Pan-fry

Heat 2 Tbsp oil in a nonstick or cast-iron skillet over medium-high heat. When shimmering, add tofu slabs and cook 3–4 minutes per side until golden brown and crisp edges form. Remove and keep warm.

Roast the jalapeños

Preheat broiler (or a medium-high gas flame). Place 2 jalapeños on a baking sheet and broil or char over the flame, turning occasionally, until skins are blackened and blistered on all sides (6–10 minutes). Transfer to a bowl and cover with plastic wrap or a lid for 10 minutes to steam — this loosens the skins.

Finish the mayo

Peel charred skin off the jalapeños (remove stems and seeds for milder heat, or keep some seeds for more heat). Finely chop the roasted flesh and stir together with 3/4 cup mayonnaise, 1 Tbsp lime juice, 1/2 tsp honey and 1/4 tsp salt. Taste and adjust seasoning. Refrigerate until assembly.

Slice the onion

Peel the large yellow onion and slice into 1/2-inch rings. Separate into individual rings and set aside.

Make batter

In a bowl whisk 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp paprika. Gradually whisk in 1 cup cold sparkling water (or beer) until a smooth batter forms. Batter should coat but not be overly thick; adjust with a splash more water if needed.

Fry

Heat about 2 cups neutral oil in a deep frying pan to 350°F (175°C) or until a drop of batter sizzles and rises. Working in batches, dip onion rings into the batter, letting excess drip off, and carefully lower into hot oil. Fry 2–3 minutes per batch until golden and crisp. Use a slotted spoon to transfer to a paper towel-lined plate and season immediately with a pinch of salt. Keep warm in a low oven if needed.

Toast the buns: Brush the insides of 4 buns with a little butter or oil and toast cut-side down in a dry skillet for 1–2 minutes until lightly golden.

Dress the buns: Spread about 1 1/2 Tbsp roasted jalapeño mayo on the bottom half of each bun (approximately 6 tsp or to taste).

Layer lettuce and tofu: Place a few leaves of shredded iceberg lettuce on the mayo, then set one crispy tofu slab on each bun.

Add onion rings and pickles: Top each tofu slab with 2–3 onion rings (depending on size) and add 2 pickle slices if using. Spoon another 1 Tbsp mayo on the top bun and close the sandwich.

Serve: Serve immediately while onion rings and tofu are still warm, with extra jalapeño mayo on the side if desired.