Fried Mapo Tofu Sandwich
A masterful fusion of Sichuan heat and Southern comfort, featuring crispy pressed tofu in a spicy mapo mayonnaise.
Reverse-engineered from Poulette · Copenhagen
Ingredients
for 2 servings
- 400 gfirm tofu — pressed for 30 mins and sliced into 1-inch rectangles
- 60 gcornstarch
- 30 gall-purpose flour
- 1egg — beaten
- 500 mlneutral oil
- 45 gdoubanjiang
- 60 gmayonnaise
- 15 mlSichuan chili oil
- 2brioche buns — split
- 1 leaficeberg lettuce — torn
- 30 gpickled cucumbers — sliced
Equipment
checked against your kitchen
- ✓stovetop
What cooks learned
Only 3 cooks have logged this one in Cook Mode so far — not enough to say anything about where it goes wrong.
Method
- 1
Whisk together cornstarch, flour, salt, and pepper in a shallow bowl to create the dredging station.
2 min→ dry dredge
- 2
Dip the prepared tofu slices into the beaten egg and then coat thoroughly in the flour/cornstarch mixture.
5 min→ prepared tofu
- 3
Heat neutral oil in a heavy skillet to 180C and fry the tofu slices until golden brown and crisp on both sides.
12 min · 8 min attention180°C oil⏱ golden brown and firm to the touch · 12 minDone when: golden brown and firm to the touch
→ fried tofu
- 4
In a small bowl, whisk together doubanjiang, mayonnaise, Sichuan chili oil, and a splash of water to create the mapo mayonnaise.
3 min→ mapo mayonnaise
- 5
waits for: step 3
Butter and toast the brioche buns in a dry skillet until lightly golden.
4 min→ toasted buns
- 6
waits for: steps 3 and 4
Assemble the sandwiches by spreading mapo mayonnaise on the bottom bun, layering with fried tofu, lettuce, and cucumbers, then topping with the upper bun.
5 min→ fried mapo tofu sandwich
Why this grade?
- reverse-engineered provenance+40
- decode confidence 74%+18.5
- Trust score59/100