A delicious plant-based crispy mushroom sandwich featuring oyster mushrooms and crispy tofu, complemented by a sticky sauce and quick pickled vegetables.
1: Using a Y peeler, peel the tofu or slice very thin and add to a bowl. Add the torn mushrooms, salt, and corn starch. Toss to combine.
2: Preheat a large pan over medium high heat. Add 1 tbsp of olive oil and warm for 30 seconds. Add the tofu mushroom mixture and apply pressure with a smaller pan. Cook for 5 minutes.
3: While that’s cooking, make the sticky sauce by combining all the sticky sauce ingredients in a small bowl.
4: In a large bowl, add the shaved carrots and cucumbers. Add rice wine vinegar and massage. Add green onions and 1/2 tsp of salt. Set aside.
5: Flip the mushroom mixture to check if golden brown. Add the sticky sauce and stir to combine. Cook with the smaller pan on top again. Stir occasionally to avoid burning.
6: Combine mayo and sriracha in a smaller bowl. Set aside.
7: Assemble your sandwich by placing the mushroom tofu on the bottom, topping with the pickled veg, spicy mayo, and enjoy!
