hello friends and not yet friends! Today on Mary’s Test Kitchen we’re going to make another vegan lunch that’ll make your friends jealous: Gochugaru Tofu Subs! So beautiful with aromatic sweet and spicy sesame sauce, crunchy cucumber, creamy vegan cheese, and of course the hearty flavourful baked tofu packed with protein.
This sub will have you full and satisfied so you can focus on school or work and not your grumbling tummy. First we’ve got to marinate this stuff. Cut up your tofu into quarter inch slices. That’s just a bit thicker than half a centimeter.
This might be a little on the thick side. Now we want to remove the excess water that’s in this extra firm tofu by blotting it with clean towels. I’m using paper towels today but you can use reusable kitchen towels as long as they are clean and lint-free.
For the marinade, combine orange juice with crushed garlic… …with crushed garlic. It doesn’t want to come out. Let’s try that again. Add a lump of brown sugar. And Korean Red Pepper Flakes AKA Gochugaru.
This will add a bit of heat and a touch of smoky flavour. The kind I have is as fine as powder. For salt, we have light soy sauce. Then mix in chopped scallion. Don’t forget! Aromatic sesame oil. And that’s our marinade.
You can put it together with the tofu in a shallow dish. Mine is a bit too small. Ideally, your pan will be large enough to hold all the tofu in a single layer. Or you can marinate them in a resealable bag.
Either way, let this sit in the fridge overnight so the flavour can really soak in. The next day, preheat your oven to 425F or 215C and transfer your tofu to a parchment lined baking sheet. If you’re wondering where all the chopped scallion went, it got liquified.
Not by sitting in the fridge but this was another batch I tested where I blended the marinade smooth. I don’t really recommend it though; the chunkier marinade just looks nicer at the end. Space out the tofu so it can cook evenly.
Bake for 15 to 17 minutes on each side. While that’s baking, get your sauce done. Once the sauce thickens and the cornstarch is cooked through set it aside. It’s probably time to flip the tofu by now.
They go back in the oven for 15 minutes or until the edges are just a little charred. Or not. You can take them out before that happens because this is your Gochugaru Tofu and there are no rules! Now you can use your gochugaru tofu right away or chill it in the fridge for later.
Just like with the Vegan Chicken Shwarma Wraps, I don’t like to pre-assemble the subs. Instead prep the fillings and have them at the front of the fridge so you can make your lunch fresh in the morning in mere minutes.
I toasted this bread under the broiler with some aquafaba mayo on top so it’s crusty on the inside and edges but the rest stays soft. Let it cool before piling on the fillings to prevent sogginess. Then saucy slices of gochugaru tofu.
Some crisp cucumber balances the spiciness. Add onions if you don’t mind the onion breath. And finish with some more of that yummy sauce and toasted sesame seeds. And there you have it. One delicious, beautiful sandwich to make your friends jealous.
Maybe change a few minds about tofu. Maybe. There’s one more recipe in this series so make sure to subscribe if you haven’t already. Thanks so much for watching, friends. Please give this video a thumbs up if you liked it.
Bye for now!