# What you'll need:
→ Tofu
01 - 14 oz extra-firm tofu, pressed and drained
→ Marinade
02 - 1/2 cup unsweetened plant-based milk (soy, almond, or oat)
03 - 1 tbsp apple cider vinegar
04 - 1 tsp garlic powder
05 - 1 tsp onion powder
06 - 1/2 tsp smoked paprika
07 - 1/2 tsp salt
08 - 1/2 tsp black pepper
→ Breading
09 - 3/4 cup all-purpose flour
10 - 1/3 cup cornstarch
11 - 1 tbsp smoked paprika
12 - 1 tsp cayenne pepper
13 - 1 tsp salt
14 - 1/2 tsp black pepper
→ Spicy Oil
15 - 1/4 cup neutral oil (canola, vegetable, or peanut)
16 - 1 1/2 tbsp cayenne pepper
17 - 1 tbsp brown sugar
18 - 1 tsp smoked paprika
19 - 1/2 tsp garlic powder
20 - 1/2 tsp chili powder
21 - 1/4 tsp salt
→ For Serving
22 - 4 burger buns or thick white bread slices
23 - Sliced pickles
24 - Vegan coleslaw (optional)
# Method:
01 - Slice pressed tofu into 1/2-inch thick slabs or cut into large cubes.
02 - In a shallow bowl, whisk plant-based milk and apple cider vinegar, then stir in garlic powder, onion powder, smoked paprika, salt, and black pepper. Submerge tofu pieces and marinate for at least 20 minutes.
03 - Combine flour, cornstarch, smoked paprika, cayenne pepper, salt, and black pepper in a separate bowl.
04 - Remove tofu from marinade, reserving the liquid. Coat each piece in the flour mixture, return to marinade, then coat in flour mixture again for a double crust.
05 - Heat 1/2 inch neutral oil in a large skillet over medium-high. Fry tofu pieces 3–4 minutes per side until golden and crispy. Drain on a plate lined with paper towels.
06 - Warm oil in a small saucepan until shimmering, then remove from heat. Whisk in cayenne pepper, brown sugar, smoked paprika, garlic powder, chili powder, and salt until smooth.
07 - Generously brush or spoon spicy oil over hot tofu. Serve on buns or white bread topped with sliced pickles and vegan coleslaw if desired.
