Spicy Korean Sandwich
Spicy Korean Sandwich
Ingredients
For the Sauce (Yogurt Dip)
- 1 cup skyr
- 1 teaspoon chilli garlic crisps
- 1 teaspoon garlic chutney
For the Salad
- 1 cucumber, sliced into thin rounds, as needed
- 1 onions, sliced into thin rings, as needed
- 1 teaspoon mustard sauce
- 1/2 tablespoon olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Crispy Tofu
- 150 grams tofu
- 1/2 cup oats flour, for oats mix, approximate
- 1/2 teaspoon chilli flakes, for oats mix, approximate
- 1/2 teaspoon oregano, for oats mix, approximate
- 1/4 cup milk, for oats mix, approximate
- 1 cup bread crumbs, as needed
For the Spicy Sauce
- 1 teaspoon chilli garlic oil
- 1 tablespoon honey
- 2 tablespoons red chilli sauce
- 1 tablespoon green chilli sauce
- 1 tablespoon schezewan sauce
- 2-3 tablespoons water
- 1 tablespoon coriander, chopped, as needed
For Assembly
- 4 slices bread, whole-grain bread or sub rolls
Instructions
- 1
In a bowl, combine the skyr, chilli garlic crisps, and garlic chutney. Mix thoroughly until all ingredients are well incorporated and the dip is smooth. Set aside.
⏱️ 3 min
- 2
Prepare the salad dressing: In a separate small bowl, whisk together the mustard sauce, olive oil, lemon juice, salt, and black pepper.
⏱️ 2 min
- 3
Place the sliced cucumber and onions into a container. Pour the prepared dressing over the vegetables. Close the container and shake well to ensure the salad is evenly coated. Set aside.
⏱️ 3 min
- 4
Slice the 150 grams of tofu horizontally into two pieces. Score the surface of each tofu piece with diagonal cuts.
⏱️ 3 min
- 5
Prepare the Oats Mix: In one bowl, combine the oats flour, chilli flakes, oregano, and milk. Whisk to form a batter. In another bowl, place the bread crumbs.
⏱️ 3 min
- 6
First, coat each tofu piece thoroughly in the Oats Mix batter. Then, transfer the coated tofu to the bowl of bread crumbs and ensure it is fully coated.
⏱️ 4 min
- 7
Air fry the coated tofu for 10 minutes at 160°C until crispy.
⏱️ 10 min•🌡️ 160
- 8
While the tofu is air frying, prepare the spicy sauce: In a pan, add the chilli garlic oil, honey, red chilli sauce, green chilli sauce, schezewan sauce, water, and chopped coriander. Cook the sauce over medium heat, stirring occasionally, until it thickens.
⏱️ 5 min
- 9
Once the crispy tofu is air-fried, use a knife or spatula to cut it into slices (approximately 4-5 slices per half block of tofu).
⏱️ 1 min
- 10
Place the sliced crispy tofu directly into the pan with the cooked spicy sauce. Toss and coat the crispy tofu pieces thoroughly with the spicy sauce.
⏱️ 2 min
- 11
To assemble each sandwich: Take a slice of bread. Spread a generous layer of the prepared yogurt dip onto the bread. Arrange the spicy, sauced crispy tofu slices on top of the yogurt dip. Add a generous amount of the prepared cucumber and onion salad on top of the tofu. Optionally, drizzle additional spicy sauce over the salad and tofu. Repeat for remaining sandwiches and serve immediately.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Korean Sandwich
For the Sauce (Yogurt Dip)
- 1 cup skyr
- 1 teaspoon chilli garlic crisps
- 1 teaspoon garlic chutney
For the Salad
- 1 cucumber, sliced into thin rounds, as needed
- 1 onions, sliced into thin rings, as needed
- 1 teaspoon mustard sauce
- 1/2 tablespoon olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Crispy Tofu
- 150 grams tofu
- 1/2 cup oats flour, for oats mix, approximate
- 1/2 teaspoon chilli flakes, for oats mix, approximate
- 1/2 teaspoon oregano, for oats mix, approximate
- 1/4 cup milk, for oats mix, approximate
- 1 cup bread crumbs, as needed
For the Spicy Sauce
- 1 teaspoon chilli garlic oil
- 1 tablespoon honey
- 2 tablespoons red chilli sauce
- 1 tablespoon green chilli sauce
- 1 tablespoon schezewan sauce
- 2-3 tablespoons water
- 1 tablespoon coriander, chopped, as needed
For Assembly
- 4 slices bread, whole-grain bread or sub rolls
Instructions
- 1
In a bowl, combine the skyr, chilli garlic crisps, and garlic chutney. Mix thoroughly until all ingredients are well incorporated and the dip is smooth. Set aside.
⏱️ 3 min - 2
Prepare the salad dressing: In a separate small bowl, whisk together the mustard sauce, olive oil, lemon juice, salt, and black pepper.
⏱️ 2 min - 3
Place the sliced cucumber and onions into a container. Pour the prepared dressing over the vegetables. Close the container and shake well to ensure the salad is evenly coated. Set aside.
⏱️ 3 min - 4
Slice the 150 grams of tofu horizontally into two pieces. Score the surface of each tofu piece with diagonal cuts.
⏱️ 3 min - 5
Prepare the Oats Mix: In one bowl, combine the oats flour, chilli flakes, oregano, and milk. Whisk to form a batter. In another bowl, place the bread crumbs.
⏱️ 3 min - 6
First, coat each tofu piece thoroughly in the Oats Mix batter. Then, transfer the coated tofu to the bowl of bread crumbs and ensure it is fully coated.
⏱️ 4 min - 7
Air fry the coated tofu for 10 minutes at 160°C until crispy.
⏱️ 10 min•🌡️ 160 - 8
While the tofu is air frying, prepare the spicy sauce: In a pan, add the chilli garlic oil, honey, red chilli sauce, green chilli sauce, schezewan sauce, water, and chopped coriander. Cook the sauce over medium heat, stirring occasionally, until it thickens.
⏱️ 5 min - 9
Once the crispy tofu is air-fried, use a knife or spatula to cut it into slices (approximately 4-5 slices per half block of tofu).
⏱️ 1 min - 10
Place the sliced crispy tofu directly into the pan with the cooked spicy sauce. Toss and coat the crispy tofu pieces thoroughly with the spicy sauce.
⏱️ 2 min - 11
To assemble each sandwich: Take a slice of bread. Spread a generous layer of the prepared yogurt dip onto the bread. Arrange the spicy, sauced crispy tofu slices on top of the yogurt dip. Add a generous amount of the prepared cucumber and onion salad on top of the tofu. Optionally, drizzle additional spicy sauce over the salad and tofu. Repeat for remaining sandwiches and serve immediately.
⏱️ 4 min