@justincooksgood: Korean Fried Tofu Sandwich 🥪 Fried tofu doesn’t get much better than this let me tell you 😮💨 Full Recipe: Coleslaw: 1/3 Cabbage 1/2 Red Cabbage 1 large carrot 4 green onions 3 tbsp vegan mayo 2 tbsp Gochujang or sriracha Korean cucumber salad: Persian / English cucumber 1 tbsp coconut aminos 2 tbsp kimchi juice 2 tbsp gochugaru flakes 1 Garlic clove 1/2 tsp coconut sugar Kimchi Mayo: 1/4 cup aquafaba (chickpea liquid) 1/2 tbsp chickpeas 2 tbsp kimchi 1/4 tsp salt 1/4 tsp garlic powder 1/2 cup Avocado oil 1/4 cup Olive oil Gochujang glaze: 3 tbsp agave 2 tbsp Gochujang (I used Korean bbq sauce w/ gochujang in it) 2 tbsp sriracha Batter/buttermilk marinade: 1 cup flour About 1 cup oat milk 1 tbsp lemon juice 2 tsp vegan chicken broth base (Orrington Farms) 1/2 tsp Smoked paprika 1/2 tsp paprika 1/2 tsp Garlic powder 1/2 tsp Onion powder 1/2 tsp gochugaru flakes 1/2 tsp black pepper Big pinch Salt Dry mix: 1 cup flour 1/4 cup cornstarch 1/2 tsp smoked paprika 1 tsp paprika 1/2 tsp garlic powder 1/2 tsp onion powder 1/2 tsp black pepper 1/4 tsp gochugaru flakes Big pinch salt Super firm tofu Marinate for as long as you like 👍🏼 #plantbased #koreanfriedchicken #tofu #friedtofu #sandwiches