Crispy tofu sandwiches with muchim pickles and grape-jelly doenjang dressing from Koreatown: A Cookbook (page 218) by Deuki Hong and Matt Rodbard

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Stephenn31 on June 13, 2024

    I only made the cucumber/ muchim, but it was delicious. One of the best from the various recipes that I’ve tried

  • kitchen_chick on April 19, 2018

    Nice, tasty tofu sandwich. The mayo-doenjang-jelly sauce is delicious. If you like sauce on your sandwiches, make double the amount. I wrapped the sliced tofu in a tea towel and pressed it under a weigh to remove water so it would spray less oil when frying.

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