Crispy Tofu Pickle-Juice Sandwiches

1. Prepare the Tofu

Start by preparing the tofu. After draining the tofu, cut it crosswise into two rectangles that are approximately 2 1/2 inches wide and 4 inches long. Then, slice each rectangle into three 1/2-inch thick slabs. Arrange these slices in a single layer on a baking sheet lined with paper towels, cover them with additional towels, and gently press to extract excess moisture.

2. Make the Marinade

For the marinade, combine the pickle juice, hot sauce, Dijon mustard, and gochugaru in a large bowl. This mixture will infuse the tofu with a tangy, spicy flavor.

3. Sear the Tofu

Heat 2 tablespoons of grapeseed oil in a large nonstick or cast-iron skillet over high heat until it shimmers. Sear the tofu slices in the hot oil, allowing them to form a golden-brown crust, which should take about 4-5 minutes per side. Once seared, immediately drop the hot tofu into the pickle juice mixture. Refrigerate and let the tofu marinate for at least a few hours, or ideally overnight, so the flavors fully penetrate.

4. Prepare the Breading and Batter

When you're ready to prepare the fried tofu, mix 1/2 cup Dijon mustard with 1/4 cup water in a medium shallow bowl until it reaches the consistency of heavy cream. In a large shallow bowl, whisk together the flour, baking powder, smoked paprika, onion powder, garlic powder, ground cayenne, kosher salt, and black pepper.

5. Heat the Oil for Frying

Heat 2 inches of grapeseed oil in a Dutch oven or a sturdy pot over medium heat until it reaches 350 degrees Fahrenheit. Set a wire rack on top of a baking sheet for draining the fried tofu.

6. Fry the Tofu

Remove the tofu from the brine and pat dry. Dip each tofu slice first in the mustard mixture, then in the flour mixture to coat. For an extra crispy texture, repeat this process for a double coating. Fry the battered tofu in the hot oil, flipping as needed, until golden and crispy, which should take about 5 minutes. Transfer the fried tofu to the wire rack and sprinkle with a bit of salt.

7. Assemble the Sandwiches

To assemble the sandwiches, toast the potato buns until lightly browned. Spread vegan mayonnaise on the buns and dot with hot sauce if you like some extra heat. Place a piece of fried tofu on each bun, then top with thinly shredded green cabbage and dill pickles. Serve the sandwiches immediately, enjoying the delightful crunch and tangy flavors.