Gochujang Tofu Sandwich
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Marinade time
15 mins
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Total Time
55 mins
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Servings
4
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Calories
234 kcal
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Course
Lunch
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Cuisine
Korean, Vietnamese
Gochujang Tofu Sandwich
Description
This sandwich centers on firm tofu pressed and marinated in a mixture of gochujang, soy sauce, garlic powder, sesame oil, black pepper, salt, and maple syrup. The tofu is baked until it develops a crisp exterior that holds robust flavors from the spicy and slightly sweet glaze.
The vegetables—thinly sliced cucumber, onion, and julienned carrots—are tossed with some of the marinade plus white or rice vinegar, salt, sugar, and water to soften their bite while maintaining crunch and imparting a refreshing tang that contrasts the rich tofu.
The sandwich assembles with chopped lettuce, slices of ripe mango for sweetness, fresh cilantro for herbaceous notes, and optional jalapeño for extra heat, all packed inside soft ciabatta rolls. This combination balances warmth, spice, sweetness, acidity, and crunch.
To maintain the sandwich's texture, tofu and vegetables should be stored separately and assembled just before eating to keep the bread from becoming soggy. Gluten-free or soy-free adaptations are possible but require careful ingredient choices due to gochujang's typical soy content.
Ingredients
For the marinade:
- 3 tablespoons soy sauce or tamari for gluten-free
- 2 tablespoons gochujang
- 1/2 teaspoon garlic powder
- 1 teaspoon sesame oil
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1 teaspoon maple syrup
For the tofu:
- 14 ounces firm tofu pressed for at least 15 minutes, then sliced into 1 1/2-2 inch squares or 1/2" cubes or any other size that you like, or extra firm tofu
For the vegetables:
- 1/2 cucumber thinly sliced, you can peel it a little bit and then slice, as well
- 1/2 cup onion thinly sliced
- 1/2 cup carrots julienned
For marinating the veggies:
- remaining marinade from above
- 1 tablespoon white vinegar or rice vinegar
- 1/4 teaspoon salt
- 1/2 teaspoon sugar
- 2-3 tablespoons of water
For the sandwich:
- 4 ciabatta rolls or soft rolls
- lettuce chopped, as needed
- 1 Mango peeled and sliced, ripe
- 1/4 cup cilantro or more, chopped
- 1 jalapeño thinly sliced, optional
Instructions
- Preheat the oven to 400° F Fahrenheit (205° C).
Make the gochujang tofu:
- Add all of the ingredients listed under marinade to a large, shallow bowl and mix really well. Add a tablespoon of water if the marinade. You might need another tbsp water depending on your gochujang sauce consistency so that the marinade is not too thick. Then add your sliced tofu to the marinade, tossing gently to coat all the sides of all the slices. Let it sit for at least 15 minutes, then transfer the tofu to a parchment lined baking sheet and bake for 15 to 20 minutes, or until crisp and dry to preference.
Marinate the veggies:
- There will be some marinade left in your bowl. If there isn't enough marinade, you can add in another tablespoon of soy sauce and gochujang. Add the vinegar, salt, sugar and 2-3 tablespoons of water to the bowl to make enough marinade mixture to coat the veggies. Add all of the sliced and julienned veggies to this bowl and toss to coat. Let the veggies sit to marinate for 5-10 minutes while the tofu is baking.
Assemble the sandwich:
- Prep your bread by slicing it. You can toast the bread if you like. then add a layer of lettuce to the bread. Remove the tofu from the oven, and use as many slices as can fit on your sandwich over the lettuce. Add a layer of mango or any other fruit that you like.
- Add the marinated vegetable mixture on top. Pile it really well, because you want the sandwich to be nice and juicy. Then top it with with jalapeño and cilantro and the other bread slice and serve. Serve with any remaining marinade on the side for dipping.
Notes
- Store baked tofu and marinated vegetables separately to prevent the bread from getting soggy; assemble just before serving.
- To make gluten-free, use gluten-free bread, tamari in place of soy sauce, and gluten-free gochujang.
- This recipe is nut-free but challenging to make soy-free due to gochujang ingredients.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 234 kcal
% Daily Value*
| Calories | 234kcal | 12% |
| Carbohydrates | 32g | 11% |
| Protein | 14g | 28% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 729mg | 30% |
| Potassium | 335mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 13g | 26% |
| Vitamin A | 3345IU | 67% |
| Vitamin C | 24mg | 27% |
| Calcium | 207mg | 21% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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