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1
For the General Tso sauce: In a blender combine ginger, garlic, soy sauce, sweet soy sauce, vinegar, mirin, and sesame oil.
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2
Add chilis, salt, sugar, and xantham gum, if using.
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3
Process until smooth.
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4
Transfer to a small bowl, and set aside.
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5
For the pickles: In a clean blender combine garlic, ginger, shallot, sesame oil, sugar, salt and chili.
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6
Blend until slightly smooth, but still mostly chunky.
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7
Transfer to a medium bowl, and add the vinegar, scallion and cucumbers.
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8
Mix, and set aside.
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9
For the edamame puree: In a clean blender puree edamame and just enough water to make a smooth paste.
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10
Transfer to a small bowl, and set aside.
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11
For the tofu: In a deep fryer, preheat vegetable oil to 350 degrees.
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12
Meanwhile, in a small bowl, mix together salt, sugar, paprika, garlic powder and onion powder.
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13
Place the tofu on a plate, and sprinkle both sides of the tofu with about a tablespoon or more of the salt mixture, saving the rest for later use.
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14
In a medium bowl, whisk together the egg whites and cornstarch until blended and smooth.
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15
Place panko in a shallow bowl.
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16
Dip the seasoned tofu slices into the egg white batter, gently shake off excess batter, and dip in panko, covering the tofu thoroughly.
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17
Deep-fry in the oil until deep golden brown, about 4 minutes.
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18
Remove and drain.
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19
For assembly: Cut the subway rolls open lengthwise.
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20
Spread one side of each with edamame puree, and the other side with mayonnaise.
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21
Quickly dip both sides of the fried tofu in the General Tso sauce, and place two slices of tofu, end to end, on one side of each subway roll.
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22
Top the tofu with drained pickled cucumbers, garnish with a sprinkle of sesame seeds, and finish by topping with the other side of the roll.
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23
Cut in half, and serve immediately.
