Crispy Tofu Sandwiches with Ginger Peanut Sauce
User Reviews
5
3 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
10 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
337 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Crispy Tofu Sandwiches with Ginger Peanut Sauce
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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.
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Ingredients
Crispy Tofu
- 1-14 oz. extra-firm tofu pressed for 30 minutes (you can use a tofu press, package
- 1 tbsp. vegetable oil or peanut oil
Ginger Peanut Sauce
- 6 tbsp. peanut butter creamy
- 2 tbsp. rice vinegar
- 1 tbsp. soy sauce
- 2-3 tsp. light brown sugar to taste
- 1 tbsp. ginger juice see note
- cayenne pepper optional, to taste
- 1 tbsp. coconut milk lite, or water
Sandwiches
- 1 carrot peeled and shredded, small
- 1 sweet red pepper sliced, small
- ¼ c. green onion sliced
- 2 tbsp. cilantro chopped
- 4 sandwich wraps pitas, tortillas, or naan (if you don't eat dairy, make sure the naan is vegan if you use it!)
- lime optional, wedges
Instructions
Crispy 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 (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.
Ginger Peanut Sauce
- 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.)
Sandwiches
- 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.
Nutrition Information
Show Details
Serving
1sandwich
Calories
337kcal
(17%)
Carbohydrates
34g
(11%)
Protein
11g
(22%)
Fat
19g
(29%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
6g
(30%)
Sodium
620mg
(26%)
Potassium
357mg
(8%)
Fiber
6g
(24%)
Sugar
9g
(18%)
Vitamin A
4125IU
(83%)
Vitamin C
44mg
(49%)
Calcium
119mg
(12%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 337 kcal
% Daily Value*
| Serving | 1sandwich | |
| Calories | 337kcal | 17% |
| Carbohydrates | 34g | 11% |
| Protein | 11g | 22% |
| Fat | 19g | 29% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 620mg | 26% |
| Potassium | 357mg | 8% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 4125IU | 83% |
| Vitamin C | 44mg | 49% |
| Calcium | 119mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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