Patty Prep: Gently press the Superfirm Tofu between two plates lined with paper towels to remove excess moisture. Once pat dry, cut the tofu into 3/4 inch patties and set aside.
Batter: In a large bowl, whisk together all the dry batter ingredients. In a separate bowl, mix the wet batter ingredients until fully combined.
Kimchi Slaw: In a bowl, combine the vegan mayo, rice vinegar, chopped kimchi, and chopped red cabbage in a bowl. Set aside.
Gochujang Glaze: In a saucepan, whisk the glaze ingredients together over medium-high heat. Stir continuously until the sauce thickens. Remove from heat to cool.
Fry: Heat oil in a deep pan or fryer to 350°F.
While the oil is heating, dip each tofu patty into the wet batter, then dredge them evenly with the dry batter, pressing gently to adhere. Set the battered tofu aside on a plate.
Once the oil reaches 350°F, carefully fry the tofu for 4-5 minutes or until golden brown and crispy. Remove and place on a wire rack.
Assembly: Toast the buns on a pan and remove once crispy. Dip a tofu patty into the glaze and place it immediately on the bottom bun. Generously layer the tofu patty with kimchi slaw and place the top bun on. Repeat until finished.
