Smoked Sriracha Tofu Katsu Sando


Elevate your sandwich game with our Smoked Sriracha Tofu Katsu Sando. Imagine succulent tofu marinated in Eaten Alive Smoked Sriracha, coated in crispy perfection, and nestled between bread slices with creamy mayo, shredded cabbage, and a kick of sriracha. This recipe is a fusion of textures and flavors that will redefine your sandwich experience.


Ingredients (serves 4)

  • 1 bottle Eaten Alive Smoked Sriracha

  • 1 block firm tofu, cut into 1cm thick slabs

  • 8 slices white bread

  • 1 Hispi (or any tender) cabbage, shredded

  • 75g mayonnaise or vegan mayo

  • 50g plain flour

  • 1 egg, whisked or 50ml milk alternative

  • 50g breadcrumbs (Panko work best here)

  • Oil for frying



1)    Drain, slice, and marinade the slabs of tofu in a generous amount of Smoked Sriracha for as long as you have (or use straight away), making sure to save 2 tbsp of the sriracha for later.

2)    Put your flour, egg/milk alternative, and breadcrumbs into three separate containers

3)    Taking care not to break the pieces of tofu, cover them in flour, then egg/water, then breadcrumbs

4)    With a frying pan on medium heat, add the oil and heat until a breadcrumb will sizzle. Fry the tofu until you have an even, golden colour on both sides. Place on a kitchen towel to drain any excess oil.

5)    Mix your mayonnaise with the remaining sriracha and slather it over 4 of the slices of bread. Top with shredded cabbage and the katsu tofu, pop the lid on and enjoy!

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