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

  • scallions
  • sesame seeds
  • shallots
  • cucumbers
  • fresh ginger
  • mayonnaise
  • sesame oil
  • red onions
  • rice vinegar
  • vegetable oil
  • panko breadcrumbs
  • grape jelly
  • black sesame seeds
  • hero rolls
  • gochugaru
  • egg whites
  • firm tofu
  • doenjang

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

  • 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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