脆皮炸豆腐三明治

豆腐板切成两半横向分裂。削减each piece in half crosswise to make 4 (21/4- x 31/4- x 3/4-inch) slabs. Place tofu slabs in an even layer in an airtight container. Cover and freeze 12 hours. Transfer tofu to refrigerator, and let thaw 12 hours. Wrap tofu slabs in a clean kitchen towel, and press down on tofu to remove any excess liquid. Pour pickle juice into a shallow dish. Add tofu slabs, and let soak 10 minutes, flipping tofu slabs once after 5 minutes.

将辣酱和芥末酱一起搅拌在一个小碗中；搁置。将面粉，玉米淀粉，黑胡椒，盐，辣椒粉，大蒜粉和碎红辣椒搅拌在一起。将油倒入一个大的厚底煎锅中，深度为1/4英寸；在中高的地方加热油，直到油轻轻腐烂或达到350°F。

Remove tofu from pickle juice, and pat dry; discard pickle juice. Working with 1 tofu slab at a time, dredge tofu in flour mixture, gently pressing to adhere. Tap tofu against bowl to shake off excess; transfer to a plate.

一次使用1个面粉的豆腐板，在豆腐上轻轻刷热酱混合物。在面粉混合物中重新酿造豆腐，轻轻按下粘附。将豆腐放在碗上以摆脱多余的东西；转移到板上。

Carefully add tofu slabs to hot oil; fry until crispy and golden brown, 5 to 7 minutes, using tongs to flip tofu halfway through cook time. Remove fried tofu from skillet, and place on a wire rack set inside a rimmed baking sheet. Immediately sprinkle tofu with salt to taste.

将豆腐放在汉堡包上，搭配辣蛋黄酱，泡菜，白菜和辣酱。