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I've decided one of the things I'm going to use this space for is gemifying and re-hosting recipes from sources that aren't so ... *free*, such as the NYTimes cooking pages. At my library, they're free to access, but not everyone has a library with access or an NYT account, so here it is. Remember, recipes *can't* be copyrighted, at least not in the US, so what I'm doing here is totally legal, and in fact, so far as I'm concerned, a moral *imperative* -- food *should* be free; it's the first opensource technology!

Also, the recipe itself came from the "Superiority Burger Cookbook" by Brooks Headley of Superiority Burger in NYC. Reminder to self: visit that eatery when I go next to the Big Apple.

ONE day (probably around the time I move all my content to One Place), I'll also convert measurements to metric for all yall who aren't in the US.

Without further speechifying, here's the recipe (note: I haven't tried this yet. I admit I'm partially putting this here for me as well).

Superiority Burger's Crispy Fried Tofu Sandwich

yield: 6 sandwiches
time: 45 minutes + marinating time (hours)

Ingredients

Marinated Tofu

1 pkg (14-oz) ... extra-firm tofu, drained
1 1/2 c ... pickle juice
1 T ... hot sauce
1 T ... Dijon mustard
1 t ... gochugaru / red pepper flakes
2 T ... grapeseed / neutral oil

Fried Tofu

1/2 c ... Dijon mustard
2 c ... all-purpose flour
1/2 t ... baking powder
1 t ... smoked paprika
1/2 t ... onion powder
1/2 t ... garlic powder
1/2 t ... ground cayenne
1 t ... kosher salt (+)
1 t ... black pepper
... grapeseed / neutral oil, for frying

Sandwiches

6 ... buns, potato or related
... vegan mayonnaise (Just is 👍) and hot sauce
... thinly shredded green cabbage & dill pickles

Method

Marinate the tofu

Cut the tofu crosswise into 2 rectangles, 2.5in x 4in each.
Slice each rectangle into 3 0.5in slabs. Press the slabs to extract the moisture.
Combine pickle juice, hot sauce, mustard, and gochugaru in a bowl.
Heat the grapeseed oil in a large nonstick skillet over high heat until it shimmers. Sear the tofu to form a golden-brown crust (4-5 minutes/side).
Immediately drop the hot tofu into the bowl with the pickle juice.
Refrigerate; let marinate for hours or overnight.

Fry the tofu

In a medium shallow bowl, stir the mustard with 1/4 c water until it's a heavy cream consistency. Set it aside.
In another shallow bowl, whisk the flour, baking powder, spices, salt, and pepper.
In a Dutch oven, heat 2 inches of grapeseed oil over medium heat.
Remove the tofu from the brine and pat dry. Dredge it in the mustard mixture, then the flour mixture, then do it again. It should be twice coated.
When the oil is 350 F, place the battered tofu in the oil and fry, flipping as needed, until it's golden brown (~5min).
Transfer the fried tofu to a wire rack to cool and sprinkle it with a little salt.

Assemble the sandwiches

Toast the buns.
Spread them generously with mayonnaise and a dot of hot sauce.
Top with fried tofu, cabbage, and dill pickles.
Eat immediately.