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5.0 from 33 votes

Gochujang Tofu Sandwich

A hearty Banh Mi style spicy sweet Gochujang sandwich! A perfect summer lunch! It has an amazing flavor from the gochujang baked tofu, sweet mango, cilantro and zesty pickled cucumber carrots jalapeño.

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 or extra 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
For the vegetables:
  • 1/2 of a cucumber thinly sliced, you can peel it a little bit and then slice, as well.
  • 1/2 cup thinly sliced onion
  • 1/2 cup julienned carrots
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 ripe mango peeled and sliced
  • 1/4 cup or more chopped cilantro
  • 1 Jalapeño thinly sliced, optional

Instructions

    Cup of Yum
  1. Preheat the oven to 400° F Fahrenheit (205° C).
Make the gochujang tofu:
  1. 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:
  1. 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:
  1. 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.
  2. 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: This sandwich obviously can get really mushy. The bread can get soggy pretty quickly because of all of the marinade dripping from the vegetables, Store the baked tofu and marinated veggies separately. assemble when you're ready to serve. 
  • This recipe is nut-free. To make it gluten free, make this entire sandwich on gluten free bread or make it into lettuce wraps. Use tamari and make sure to use gluten-free gochujang.
  • It's really difficult to make this soy-free, because gochujang in general will have some soy, even if you don't need the soy sauce.

Nutrition Information

Calories 234kcal (12%) Carbohydrates 32g (11%) Protein 14g (28%) Fat 7g (11%) Saturated Fat 1g (5%) Sodium 729mg (30%) Potassium 335mg (10%) Fiber 3g (12%) Sugar 13g (26%) Vitamin A 3345IU (67%) Vitamin C 24mg (27%) Calcium 207mg (21%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

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.