Chicken Cutlet Sandwiches with Savoy Cabbage Slaw

Just like the state fair, minus the crowds.

Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.

Easy to make, impossible to stop eating.

This dish is not only a quick meal option but also a practical way to use leftover phở noodles when you’re out of broth.

The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.

Gochujang creates a sauce that delivers the perfect balance of spice, tang, and sweetness.

Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.

This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!