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Vegan Crispy Tofu Korean Bbq Sandwiches

  • Author: Gabrielle
  • Total Time: 30 minutes
  • Yield: 2 sandwiches 1x




Crispy Tofu:

  • 1 package extra firm tofu, drained
  • 1/3 cup soy sauce 
  • 2 tbsp hot sauce (any kind)
  • 2 tbsp dijon mustard
  • 1/3 cup flour
  • 1/4 cup corn starch
  • 1/2 tsp salt
  • Few cracks of black pepper
  • 3/4 tsp paprika
  • 3/4 tsp garlic powder
  • 1/2 tsp red pepper flakes
  • Oil for frying
  • buns

Korean Bbq Sauce: 


Pickled cucumber: 

  • 1/2 cucumber, thinly sliced
  • 1 tbsp rice wine vinegar
  • 1/2 tsp sesame oil
  • 1 tsp sugar
  • Salt + Pepper


Cabbage slaw: 

  • 1/2 cup white cabbage, shredded
  • 1/2 cup purple cabbage, shredded
  • 1 jalapeno, seeds removed, thinly sliced
  • 2 tbsp vegan mayo
  • 1 tbsp rice wine vinegar
  • 1 scallion, thinly sliced
  • salt + pepper




  1. Tofu: Slice extra firm tofu into cutlets, (I got 2). Press with paper towels to remove some of the water. Place gently into a sealed container or bag and freeze overnight or for 8 hours. This creates a chewy animal protein like texture. If you want the best texture, do this process 2-3x.
  2. Sauce: To make the Korean bbq sauce place all the ingredients in a pan minus the corn starch and water and bring to a boil. Combine the corn starch and water and cook for an additional 5 minutes or until thickened.
  3. Allow the cutlets to thaw out in the fridge. Wrap them again in paper towels to remove the excess liquid. Place the slices onto a dish and drizzle with the 1/3 cup soy sauce. Let marinate for 10 minutes. Flip mid way and pour more on the other side.
  4. In a small bowl stir together the hot sauce and dijon mustard. Set aside.
  5. In a larger bowl add the flour, cornstarch and spices.
  6. Pour enough oil to have 1/2 inch in the pan. Remove tofu from marinating and place into the flour mixture. Be sure to coat all sides with the mixture. Let it sit there for a few minutes.
  7. Now brush the hot sauce mixture onto the tofu coating all sides. Now place it back into the flour mixture coating again. Shake off any excess then gently place into the oil.
  8. Cook for 5-7 minutes, flipping at the halfway mark. Sprinkle with salt and lace on a cooling rack for 5 minutes to remove any excess oil.
  9. Now brush the Korean bbq sauce onto the cooked tofu. You’ll have about 1/2 cup left.
  10. Cucumbers: throw everything in a dish and let marinate
  11. Cabbage slaw: throw everything in a bowl and let the flavors combine
  12. To assemble. Top the Korean bbq tofu with pickled cucumbers, cabbage slaw. Serve on buns!




  • Prep Time: 15 mins
  • Cook Time: 15 mins
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