BBQ Dougan Sandwiches
This BBQ Dougan Sandwich uses packaged pre-braised pressed tofu, aka dougan 豆乾, as a vessel for pork floss, salted scallion, and sour mustard greens. It’s based on the 夾心豆干 stuffed tofu I’ve had when visiting different mountain towns in Taiwan. The tofu is usually braised, but I decided to grill it!
BBQ Dougan Sandwiches (or Stuffed BBQ Tofu)
烤豆乾三明治
By Lisa Cheng Smith for Cooking with Steam
Serves 8
Ingredients
- 8 pieces dougan (pressed tofu) on the thicker side
- Dong He Camellia Oil, as needed
- ¼ tsp Zhou Nan Dunaliella Algae Salt
- ¼ cup salted scallions
- ¼ cup pork floss
- ¼ cup suan cai (pickled mustard greens), chopped and stir-fried with garlic and red pepper
- ¼ cup Taiwanese BBQ sauce
Optional Garnish
- Taiwanese Pepper Salt, to taste
- Cilantro, to taste
- Lettuce leaves, to serve
Equipment
- Grill
- Brush
Instructions
- Place the dougan on a hot, oiled grill with two heat zones. Brush with oil and dust with salt on both sides. Sear on high heat (2-3 minutes per side, but check frequently), then move to medium heat to let it cook through, turning several times over 5-8 minutes.
- Brush with a thin layer of Taiwanese BBQ sauce, then place back on higher heat to caramelize. Repeat until happy with the crust.
- Move the dougan to the medium zone. Pick up one dougan with tongs and use a knife to partially split it down the middle. Fill with salted scallions, pork floss, and suan cai. Optionally wrap the bottom of the sandwich with a lettuce leaf to serve.
