Tofu Bibimbap Sandwich Recipe

Press and slice tofu

Wrap the 14 oz block of extra-firm tofu in clean kitchen towels or paper towels and place a heavy weight on top for 15–20 minutes to press out excess water. After pressing, slice the tofu into 8 slabs about 1/2-inch thick (to yield 2 sandwiches).

Make marinade

In a shallow dish, whisk together 3 tbs soy sauce, 1 tsp sesame oil, 1 tsp rice vinegar, 1 tbs brown sugar, 1 tsp minced garlic, and 1 tsp grated ginger until sugar dissolves.

Marinate tofu

Place tofu slabs in the marinade, turning to coat both sides. Let marinate at room temperature for 10–15 minutes, flipping once. Reserve remaining marinade.

Sear tofu

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tbs neutral oil and place tofu slabs in a single layer (work in batches if needed). Sear undisturbed 3–4 minutes per side until deeply golden and crisp at the edges. In the last minute of cooking, brush with reserved marinade to glaze. Transfer seared tofu to a plate and keep warm.

In a medium bowl combine 2 cups thinly sliced green cabbage, 1/2 cup julienned cucumber, and 2 tbsp thinly sliced scallions.

Whisk together 1 tbs rice vinegar, 1/2 tsp sesame oil, 1/2 tsp sugar and 1/4 tsp kosher salt until sugar dissolves. Pour dressing over cabbage mixture and toss to combine. Taste and adjust seasoning; allow slaw to sit 5–10 minutes so flavors meld. Keep refrigerated until assembly.

Prepare bibimbap sauce

In a small bowl combine 2 tsp gochujang, 1 tsp soy sauce, 1/2 tsp sesame oil, 1 tsp honey (or maple syrup) and 1 tsp water. Whisk until smooth. Adjust thickness with more water by 1/2-tsp increments and taste for balance of sweet, salty, and spicy.

Make sambar mayo

In another small bowl mix 3 tbs mayonnaise with 1 tsp sambar powder and 1/2 tsp lime juice until smooth. Taste and add a pinch of salt if desired.

If your kimchi is very wet, drain and chop roughly so it’s easy to pile on the sandwich. Keep kimchi at room temperature while assembling for best flavor.

Toast rolls: Halve 2 hoagie rolls and brush cut sides with 1 tsp neutral oil or melted butter. Toast in a skillet over medium heat, cut-side down, until golden (about 1–2 minutes) or toast in oven at 375°F (190°C) for 4–6 minutes.

Spread about 1 1/2 tbs sambar mayo on the bottom half of each toasted roll. Drizzle or spread 1 tsp bibimbap sauce on the top half of each roll (reserve any extra sauce for serving).

Layer the sandwich: Place 3–4 seared tofu slabs on the bottom half of each roll (about half the tofu per sandwich). Spoon about 1/4 cup cabbage & cucumber slaw over the tofu, then add ~1/4 cup chopped kimchi on top of the slaw.

Finish with a light drizzle of toasted sesame oil (about 1/4 tsp per sandwich) and sprinkle 1/2 tsp toasted sesame seeds over each. Season with salt and pepper to taste if desired.

Close sandwiches, press gently, slice in half if desired, and serve immediately with any remaining bibimbap sauce or sambar mayo on the side.