Crispy Tofu Sandwiches with Ginger Peanut Sauce

Crispy Tofu Sandwiches with Ginger Peanut Sauce

Crispy tofu triangles are topped with gingery peanut sauce and fresh veggies in these easy vegan sandwiches. Inspired by Eating Well’s Grilled Thai Chicken Sandwiches; sauce adapted from The New York Times’ Tofu with Peanut Ginger Sauce.

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

Yield: 4

Ingredients

• Crispy Tofu
• 1-14 oz. package extra-firm tofu, pressed for 30 minutes (you can use a tofu press)
• 1 tbsp. vegetable or peanut oil
• Ginger Peanut Sauce
• 6 tbsp. creamy peanut butter
• 2 tbsp. rice vinegar
• 1 tbsp. soy sauce
• 2-3 tsp. light brown sugar (to taste)
• 1 tbsp. ginger juice (see note)
• cayenne to taste (optional)
• 1 tbsp. lite coconut milk or water
• Sandwiches
• 1 small carrot, peeled and shredded
• 1 small sweet red pepper, sliced
• 1/4 c. sliced green onion
• 2 tbsp. chopped cilantro
• 4 sandwich wraps, pitas, tortillas, or naan (if you don’t eat dairy, make sure the naan is vegan if you use it!)
• lime wedges (optional)

Instructions

1. Crispy Tofu
2. 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 (the oil may spatter a little!); cook about 5 minutes on each side, until golden and crispy. Transfer tofu to plate lined with paper towels to absorb any extra oil.
3. Ginger Peanut Sauce
4. Whisk together all ingredients. Add additional coconut milk or water, one tablespoon at a time, to thin sauce if necessary. (Some peanut butters are thicker than others, so the amount you need depends on the type of peanut butter you use.)
5. Sandwiches
6. Heat sandwich wraps, tortillas, pitas, or naan according to package instructions–you want them to be pliable so they can be folded over without breaking. Top each with 4 pieces of tofu, shredded carrot, red pepper, green onion, cilantro, and peanut sauce and fold. Serve with lime wedges, if using.

Notes

To press tofu, use a tofu press, or place between two plates or cutting boards lined with paper towels and weighed down with a heavy object for at least 30 minutes. To make ginger juice, grate about 2 tablespoons of ginger (you can use a ginger grater like this one), wrap in cheesecloth and squeeze juice into small bowl. Discard pulp.

Source  https://ohmyveggies.com

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