5 from 33 votes
Gochujang Tofu Sandwich
The Gochujang Tofu Sandwich layers oven-baked tofu marinated in a spicy-sweet sauce with fresh marinated cucumber, onion, and carrot for a complex combination of textures and flavors. The tofu is coated in a marinade featuring gochujang, soy sauce, sesame oil, and maple syrup, which adds both heat and subtle sweetness. Marinated vegetables with vinegar and sugar introduce tang and crunch, while the sandwich is completed by fresh cilantro, optional jalapeño, lettuce, and ripe mango slices served on ciabatta rolls for a balanced, vibrant bite.
Prep Time
20 mins
Cook Time
20 mins
Marinade time
15 mins
Total Time
55 mins
Servings:
4
Calories:
234 kcal
Course:
Lunch
Cuisine:
Korean, Vietnamese
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).
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 234
% 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.