Gochujang Tofu Sandwich

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

This can be a banh mi-style summer sandwich with a delicious gochujang marinade. I really like this marinade for tofu, and the sandwich is topped with a number of fresh, crunchy vegetables which might be marinated in the identical gochujang marinade with some extra vinegar for tang.

It makes a fabulously fresh summer sandwich! It’s also possible to make it right into a wrap or a salad bowl.

Because we use a modified version of the tofu marinade to quick pickle the veggies, this sandwich comes together in a flash with fewer dishes! but continues to be full of flavor. I prefer to serve any remaining marinade on the side for dipping the sandwich! Trust me it would be best to lick all of that. It’s a fast lunch that your loved ones will make repeatedly.

Why You’ll Love this Sandwich

• Easy to make
• Super flavorful with a gochujang marinade
• Hearty and satisfying banh mi style sandwich
• Two words: pickled veggies!
• summery fresh crunchy sandwich

More Vegan Gochujang Recipes

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Gochujang Tofu Sandwich

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

Prep Time20 minutes mins

Cook Time20 minutes mins

Marinade time15 minutes mins

Total Time55 minutes mins

Course: lunch, Sandwich

Cuisine: Korean, Vietnamese

Servings: 4

Calories: 234kcal

Writer: Vegan Richa

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 (396.89 g) firm or extra firm tofu pressed for at the least quarter-hour, then sliced into 1 1/2-2 inch squares or 1/2″ cubes or another size that you just like

For the vegetables:

• 1/2 of a cucumber thinly sliced, you’ll be able to peel it a bit of bit after which slice, as well.
• 1/2 cup (80 g) thinly sliced onion
• 1/2 cup (64 g) 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 (4 g) or more chopped cilantro
• 1 jalapeño thinly sliced, optional

Instructions

Make the gochujang tofu:

• Add all the ingredients listed under marinade to a big, shallow bowl and blend rather well. Add a tablespoon of water if the marinade. You would possibly need one other tbsp water depending in your gochujang sauce consistency in order that the marinade will not be too thick. Then add your sliced tofu to the marinade, tossing gently to coat all the perimeters of all of the slices. Let it sit for at the least quarter-hour, then transfer the tofu to a parchment lined baking sheet and bake for 15 to twenty minutes, or until crisp and dry to preference.

Marinate the veggies:

• There will likely be some marinade left in your bowl. If there’s not enough marinade, you’ll be able to add in one other 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 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’ll be able to toast the bread should 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 in your sandwich over the lettuce. Add a layer of mango or another fruit that you just like.

• Add the marinated vegetable mixture on top. Pile it rather well, because you wish the sandwich to be nice and juicy. Then top it with with jalapeño and cilantro and the opposite 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 due to all the marinade dripping from the vegetables, Store the baked tofu and marinated veggies individually. assemble if you’re able to serve. 
This recipe is nut-free.
To make it gluten free, make this whole sandwich on gluten free bread or make it into lettuce wraps. Use tamari and make sure that to make use of gluten-free gochujang.
It’s really difficult to make this soy-free, because gochujang normally may have some soy, even should you don’t need the soy sauce.

Nutrition

Nutrition Facts

Gochujang Tofu Sandwich

Amount Per Serving

Calories 234
Calories from Fat 63

% Each day Value*

Fat 7g11%

Saturated Fat 1g6%

Sodium 729mg32%

Potassium 335mg10%

Carbohydrates 32g11%

Fiber 3g13%

Sugar 13g14%

Protein 14g28%

Vitamin A 3345IU67%

Vitamin C 24mg29%

Calcium 207mg21%

Iron 3mg17%

* Percent Each day Values are based on a 2000 calorie weight-reduction plan.

Ingredients and Substitutions

• marinade ingredients – The marinade is a combination of gochujang paste, soy sauce, maple syrup, sesame oil, garlic powder, salt, and black pepper.
• tofu – Tofu is the “meat” on this sandwich. It’s marinated within the flavorful marinade after which baked to chewy perfection.
• pickled vegetables – Thinly sliced cucumber, julienned carrot and onion mix with more of the marinade plus vinegar, salt, and sugar to make the short pickles.
• ciabatta rolls or soft rolls – You would like this sandwich on hearty bread, because it is extremely saucy! Ciabatta or soft rolls will hold as much as all of that sauce without getting too soggy. Gluten-free ciabatta or rolls are high-quality to make use of or serve in lettuce wraps
• mango – Thinly sliced mango brings a beautiful sweetness to this recipe. You need to use other fruit, should you can’t find ripe mango
• cilantro and lettuce – Zesty cilantro and crunchy lettuce bring a lot freshness to this sandwich!
• jalapeno – Sliced jalapeno ups the warmth. You’ll be able to remove the seeds or omit the jalapeño for a less spicy sandwich.

Suggestions

• To make this sandwich gluten free, use gluten free bread or lettuce wraps. Be sure to make use of gluten-free gochujang and tamari
• This gochujang sandwich could be very saucy, so it can get soggy if it sits. Assemble it just before serving.
• You’ll be able to make the pickled veggies and bake the tofu as much as a day ahead, if you need to.
• Serve any leftover gochujang marinade on the side for dipping!

The best way to Make a Gochujang Tofu Sandwich

Mix up all the marinade ingredients in a big, shallow bowl. Add a tablespoon of water to get a pleasant, smooth sauce.

Add your sliced tofu to the marinade, tossing gently to coat all the perimeters of all of the slices.

Marinate the tofu for at the least quarter-hour, then fish out the tofu and transfer to a parchment lined baking sheet and bake for 15 to twenty minutes at 400° F (205° C), or until crisp and dry to preference.

There will likely be some marinade left in your bowl. Add the vinegar, salt, sugar and two to 3 tablespoons of water to the bowl to make enough marinade mixture to coat the veggies.

Add all the sliced and julienned veggies to this bowl and toss to coat. If there isn’t enough marinade to coat the veggies, you’ll be able to add in one other tablespoon of soy sauce, water and gochujang.

Let the veggies marinate for five to 10 minutes while the tofu is baking.

Slice your bread and toast it should 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 in your sandwich over the lettuce. Add a layer of mango or whatever fruit you might be using.

Add the marinated vegetable mixture on top. Pile it rather well, because you wish the sandwich to be nice and juicy. Then top it with with jalapeño and cilantro and the opposite bread slice.

Serve your gochujang banh mi immediately with extra marinade on the side for dipping.

Ceaselessly Asked Questions