Crispy Fried Tofu Sandwich

Ingredients:

Tofu

• 1 package of extra-firm tofu (400–450 g)
• 1 cup of brine from pickled cucumbers
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon of sugar

Sandwich

• 1 cup premium flour
• 2 tablespoons cornstarch
• 0.5 tsp baking powder
• 0.5 tsp chili powder
• 0.5 tsp garlic powder
• 0.5 tsp onion powder
• 0.5 tsp dried oregano
• 0.5 tsp smoked paprika
• 1/4 cup Dijon mustard
• 1/4 cup maple syrup or agave syrup
• Vegetable oil for frying
• 4 burger buns
• Vegan Buffalo Mayonnaise
• Shredded lettuce and pickles for serving

Vegan Buffalo Mayonnaise

• 1 package (340 g) silken tofu
• 2 tablespoons Buffalo hot sauce
• 2 teaspoons Dijon mustard
• Juice of 1 lemon

Preparation:

1. Tofu:
   
   Cut the tofu in half horizontally, then in half crosswise to make 4 large pieces. Place the pieces in a large microwave-safe container (it's okay if they overlap) and freeze overnight.
2. Remove the lid from the container and microwave the tofu on high power, stopping every 2 minutes to drain and check for defrosting, for about 6 minutes total. Transfer the tofu to a sieve.
3. Meanwhile, in the same container, combine the brine, chili powder, smoked paprika, sugar, and 1 teaspoon of salt. Gently press the tofu pieces between your palms to remove excess water, then place them in an even layer in the brine. Cover the tofu and marinate in the refrigerator for at least 1 hour and up to 8 hours.
4. Sandwiches:
   
   In a medium bowl, whisk together the flour, cornstarch, baking powder, chili powder, garlic powder, onion powder, oregano, smoked paprika, and 1/2 teaspoon each of salt and black pepper. Add 1–2 tablespoons of brine to form lumps. In a separate small, shallow bowl, whisk together the mustard, maple syrup, and 2 tablespoons of warm water.
5. Pour 5 cm of oil into a large, high-sided skillet or cauldron and place over medium heat. Heat the oil to 175°C.
6. While the oil is heating, coat the tofu in the breading mixture. Remove one piece from the brine and roll it in the flour mixture, completely coating and shaking off any excess. Dip it in the mustard mixture, making sure it's coated on all sides, then roll it in flour again, pressing firmly to adhere. Transfer the coated tofu to a plate. Repeat with the remaining pieces.
7. Add all four pieces of tofu to the hot oil, spacing them apart (or fry two pieces at a time). Fry until golden brown, turning once, about 5 minutes. Transfer the tofu to paper towels or a wire rack on a baking sheet to drain any excess oil.
8. Spread vegan mayonnaise on burger buns, add a piece of tofu, and top with some lettuce and pickles.
9. Vegan Buffalo Mayonnaise:
   Yield: 1 and 3/4 cups
   
   In a blender or food processor, combine the silken tofu, hot sauce, mustard, lemon juice, and 1 teaspoon salt. Blend on high speed, stopping to scrape down the sides of the bowl as needed, until smooth, 3–5 minutes. Transfer the mayonnaise to a pint-sized jar or container, seal tightly, and refrigerate for up to 2 weeks.