Cooking Instructions
1.
Chop the
Onion (1)
. Julienne the
Carrot (1/2)
. Prepare the
Garlic (1/2 tsp)
and set aside. Take
Green Cabbage (1/4 head)
and slice it into thin strips. Combine cabbage, onion, and carrot in a large bowl.
2.
In a separate bowl, combine
Mayonnaise (1/2 cup)
,
Granulated Sugar (1 Tbsp)
,
Milk (3 Tbsp)
and
Distilled White Vinegar (1 Tbsp)
.
3.
Combine the dressing with the chopped vegetables,
Salt (1/4 tsp)
, and
Freshly Ground Black Pepper (1/2 tsp)
to make the coleslaw and mix well. Set aside in the fridge.
4.
Add the
All-Purpose Flour (1/2 cup)
to a bowl, followed by the
Paprika (1 tsp)
,
Garlic (2 cloves)
,
Salt (to taste)
, and
Ground Black Pepper (to taste)
. Mix until everything is well combined.
5.
Add the
Eggland's Best Classic Egg (1)
to another bowl and beat it.
6.
Place the plain
Breadcrumbs (1 Tbsp)
in a third bowl.
7.
Cut the
Extra Firm Tofu (12.5 oz)
into 3 by 3 by 1/2-inch thick slices.
8.
Dredge the pieces of tofu in the flour first, then the beaten egg, and finally the bread crumbs.
9.
Set aside on a plate and repeat the process for the remaining pieces of tofu.
10.
Add about 2 inches of
Canola Oil (as needed)
to a pan and heat it to 350 degrees F (180 degrees C). Turn the heat to medium low.
11.
Place the tofu in and fry it, in batches, for about 1 1/2 minutes on each side. Remove the tofu and set it aside on a plate lined with a paper towel.
12.
Slice
Sub Rolls (2)
in half and place tofu on top.
13.
Top the tofu with the
Cheese (4 slices)
.
14.
Follow by spreading the coleslaw mixture on top.
15.
Drizzle some more of the coleslaw dressing over the top and place the top bun on.
