You may also like
Categories:
salt sugar Spanish paprika garlic onion powder cornstarch eggs breadcrumbs peanut submarine rolls Unicorn Sauce snow pea shoots carrots onions lime yellow onion olive oil salt egg salt apple cider malt vinegar pepper sour pickles tarragon canola oil tomatoes horseradish white vinegar sriracha extra-virgin olive oil kosher salt
Viewed: 37 - Published at: 3 years agoIngredients
- 1 (1-pound) block firm tofu
- Salt
- 1 tablespoon sugar
- 1 tablespoon Spanish paprika
- 11/2 teaspoons garlic powder
- 11/2 teaspoons onion powder
- 3 tablespoons cornstarch
- 2 eggs, separated
- 2 cups panko breadcrumbs
- 4 cups canola, peanut, or other neutral oil
- 4 (6-inch) soft submarine rolls, sliced all the way through lengthwise
- 21/2 cups Unicorn Sauce (recipe follows)
- 2 cups snow pea shoots, frisee, arugula, or other lightweight salad green
- 11/2 carrots, julienned
- Roasted Onions (recipe follows)
- 1 lime, cut into wedges
- 1 medium yellow onion, sliced into thick rings
- 1 tablespoon olive oil
- Salt
- 1 egg, separated
- 1 teaspoon salt, divided
- 11/2 teaspoons apple cider
- 11/2 teaspoons malt vinegar
- 1/2 jalapeno pepper, roughly chopped
- 1/2 cup sour pickles
- 10 to 12 fresh tarragon leaves
- 1/4 teaspoon liquid smoke
- 3/4 cup canola oil
- 1/2 14-ounce can plum tomatoes
- 1 tablespoon plus 11/2 teaspoons prepared horseradish
- 1/4 teaspoon sesame oil
- 1 tablespoon white vinegar
- 1 tablespoon Sriracha
- 1/2 cup extra virgin olive oil
- Kosher salt
Method
- Preheat the oven to 400°F. Toss the onion rings with the olive oil. Salt to taste. Place the rings on a baking sheet and roast until brown.
- Place the canned tomatoes, horseradish, garlic, sesame oil, the other 1/2 teaspoon of salt, white vinegar, and Sriracha in a blender. Puree at medium speed. Slowly drizzle in the olive oil until emulsified. Combine the two sauces. Season with salt to taste.
- Slice the tofu into planks about 1/2 inch thick. You should get a total of 8 planks. Salt both sides of each tofu piece to taste. Combine the dry spices, and sprinkle the mixture liberally over both sides of the tofu.
- Whisk the cornstarch and egg whites together to create a thick, smooth paste. Place the panko breadcrumbs in a bowl. Place the seasoned tofu planks on your left, the cornstarch slurry in front of you, and the bowl of panko to the right of it, and a clean plate next to that.
- One piece at a time, dip a tofu plank into the cornstarch slurry. Let it hang over the bowl for a few seconds, allowing excess slurry to run off. Dip it in the panko, rolling it around with your other hand. Be gentle. Place the breaded tofu plank on the empty plate. Repeat for the 7 remaining tofu planks. Heat the oil. Fry the tofu in small batches until brown, about 11/2 to 2 minutes. Drain on paper towels. Salt to taste.
- Give the inside of each roll half a generous squirt of the Unicorn Sauce. Divide the greens evenly among the rolls. Add the carrots, roasted onions, fried tofu, and a little more of the sauce. Squirt some lime juice into each sub, or place a dish of lime wedges out for your guests. Cut the subs in half, and serve.
