5 from 3 votes
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 mins
Cook Time
10 mins
Total Time
40 mins
Servings:
4
servings
Calories:
337 kcal
Course:
Side Dish, Main Course
Cuisine:
American
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.
Cup of Yum
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
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: 4 servings
Amount Per Serving
Calories 337
% 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.