Nashville Hot Fried Tofu Sandwiches

Add mayo, apple cider vinegar, and a pinch of salt and pepper to a medium bowl and whisk to combine. Add shredded cabbage and pear and toss to coat. Set aside.

Add cornstarch, 3 tbsp water, and a pinch of salt and pepper to a large bowl and whisk. Add the tofu and toss to coat.

Heat ¼ cup vegetable oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully add the tofu and cook, turning occasionally, until tofu is deep golden brown and crispy, 5 to 8 minutes. Transfer fried tofu to a paper towel-lined plate and sprinkle with salt and pepper. Place the skillet back on the stove, with the oil in it, with the heat off.

Let the pan cool for 2 minutes and, with the heat still off, add turbinado sugar, chipotle morita powder, and garlic to the pan with the oil. Stir to dissolve the sugar. Toss the fried tofu in the pan with the spicy oil until evenly coated. If the sugar isn’t dissolving, turn the heat on low until the mixture is smooth. TIPS: If you prefer to use less oil, remove half the oil before adding the sugar, chipotle morita powder, and garlic. And if you’re sensitive to spice, use just ½ tsp chipotle morita powder.

Position oven rack in the middle and set the broiler to high. Toast pretzel buns in the oven until golden brown, 1 to 2 minutes. Add pickles to the bottom half, then top with the Nashville hot fried tofu and pear slaw. Close the sandwiches and serve with any remaining pear slaw and any remaining pickles. Dig in! TIP: You can toast the buns in a toaster oven instead if you prefer.