Crispy Tofu Sandwiches with Ginger Peanut Sauce


I've always had a love/hate relationship with tofu. It really needs to be prepared correctly or paired with a flavorful sauce or the resulting product will end up bland and unappetizing. I've made one or two tofu sandwiches before and really liked the idea of pairing the tofu with the ginger peanut sauce.

Recipe from Oh My Veggies.

Crispy Tofu
-1-14 oz. package extra-firm tofu, pressed for 30 minutes (you can use a tofu press)
-1 tablespoon vegetable oil

Ginger Peanut Sauce
-6 tablespoon creamy peanut butter
-2 tablespoon rice vinegar
-1 tablespoon soy sauce
-2 teaspoons light brown sugar 
-1 teaspoon fresh grated ginger
-1 tablespoons water

-1 small carrot, peeled and shredded
-1 small sweet red pepper, sliced
-2 tablespoons minced chives
-4 naan 
-lime wedges (optional)

For the Tofu:
Cut tofu crosswise into 8 slices; cut each slice into two triangles. Heat oil in a large skillet over medium high eat. Carefully place tofu in skillet and cook about 5 minutes on each side, until golden and crispy. Transfer tofu to plate lined with paper towels to absorb any extra oil.

For the Ginger Peanut Sauce:
Whisk together all ingredients. Add additional water, one tablespoon at a time, to thin sauce if necessary.

Now Build Your Sandwiches:
Heat naan according to package instructions. Top each with 4 pieces of tofu, shredded carrot, red pepper, chives, and peanut sauce and fold. 

We both liked this recipe. The sauce was incredibly flavorful and everything paired together nicely. Now that we moved, I can easily buy naan at the grocery store (for the first time), but if you are unable to find naan, you can substitute sandwich wraps or tortillas.  


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