A delicious vegan Szechuan Tofu sandwich showcasing homemade brioche, pickled carrots, and szechuan tofu with a creamy sriracha mayo, perfect for a satisfying meal.
1: Combine sugar, yeast, and warm water. Let sit for 10 minutes.
2: Mix flour and salt in a bowl. Pour in the yeast mixture and melted vegan butter. Mix to form a dough.
3: Knead the dough for 5 minutes and place in a covered bowl for 2 hours.
4: In a jar, combine sliced carrots with pickling ingredients (including garlic, black peppercorns, chili flake, salt, sugar, and white vinegar). Close, shake, and set aside.
5: Preheat oven to 425°F. Season tofu with olive oil, salt, and black pepper. Sear over medium-high heat for 3 minutes on each side.
6: Add ginger, garlic, chili flake, szechuan peppercorns, star anise, and cinnamon stick to the pan. Pour in maple syrup and cook for 2 minutes.
7: Add soy sauce, rice vinegar, rice wine, and vegetable stock. Roast in the oven for 20-25 minutes. Set tofu aside.
8: Preheat oven to 350°F. Punch down brioche dough and portion into 8 balls. Let sit on a parchment-lined tray for 15 minutes, then brush with vegan butter and bake until golden (15-20 minutes).
9: In a tall container, combine all mayo ingredients and blend with an immersion blender until creamy.
10: Assemble the sandwich by layering a bottom bun, mayo, pickled carrots, sliced scallions, tofu, cilantro, additional mayo, and the top bun. Slice in half and enjoy.
