Shrubby Mary Fried Tofu Sandwich

March 15, 2021

Tired of Bloody Mary’s?  Use your Shrubby Mary Mix for this vegan friendly, flavor packed, spicy fried tofu sandwich recipe. The trick to this recipe is to squeeze out as much water out of the tofu as possible so it can soak up the tangy, sweet and savory Shrubby Mary cocktail mix! Pile this sandwich high with an easy homemade cabbage and celery coleslaw (sub vegan mayo for the kewpie mayo if you’d like) and top it off with some crunchy fresh cucumbers. Use this Shrubby Mary Hot Sauce, or pair your favorite hot sauce as a finishing touch.  

Serves 4 

 

Ingredients

1 block fresh organic tofu

½ cup corn starch

½ cup all purpose flour

2 cups vegetable oil, or other high-heat oil for frying

salt


For the tofu marinade: 

3 tbsp. rice vinegar

2 tbsp. soy sauce 

½ cup Shrubby Mary 


For the coleslaw:

¼ cup lemon juice

2 tbsp. Kewpie mayo

½ cup shredded green cabbage

½ sliced organic onion

1 stalk sliced celery

Salt

Optional: 1-2 tbsp. of Shrubby Mary Hot Sauce


To serve:

Potato buns

Sliced cucumber

Shrubby Mary Hot Sauce 

 

Directions

  1. Drain the water from the tofu package and wrap the tofu in a dish towel. Weigh down the wrapped tofu with a heavy bottomed pot or cast iron for 10-20 minutes to remove as much water as possible. Unwrap the tofu, wring out the towel, rewrap the tofu and press for another 10-15 minutes until almost all the water is removed. 
  2. Meanwhile, mix together the rice vinegar, soy sauce, and shrubby mary for the marinade. 
  3. Carefully slice the tofu block in half vertically to create two thinner large rectangles, then split those rectangles in half to make 4 even slabs of tofu. 
  4. Place the marinade in a rimmed baking sheet or pie plate and place the tofu in the marinade. You can marinate at room temperature for 2 hours, or up to 6 hours in the fridge. Flip the tofu halfway through the marinating process to coat both sides. 
  5. Mix the lemon juice, kewpie mayo, hot sauce, and a pinch of salt for the slaw. Mix the vegetables and the dressing together. 
  6. For the tofu batter, whisk together the cornstarch, flour, and a pinch of salt. 
  7. Heat the oil in a sauce pan with deep sides to avoid oil splatters. 
  8. When ready to fry, remove a tofu slice from the marinade, dip it into the flour mixture and coat evenly, and then dip it back into the liquid marinade. Dip it once more into the flour, shake off any excess, and place into the hot oil. 
  9. Cook for 4-6 minutes at 350 degrees, flipping halfway, until browned and crispy. Remove the tofu and place on paper towels or a wire rack and immediately sprinkle with salt.
  10. Bread and fry the remaining tofu. 
  11. Toast the buns, and assemble the sandwich with the slaw, cucumbers, fried tofu, and a dash of hot sauce. Enjoy! 

This recipe was created by Local Roots Recipe Contributor Sachi Nagase / @bothand.nyc





Rather have a taste first?

Local Roots Experiences are fun, pop-up events where we bring the farm to you!

Ready?

Delicious, farm-fresh harvests are closer than you think.


Top