Crispy Tofu Sandwiches

User rating: 5 out of 5 stars (1) Reviews

Featured in the Honolulu Star-Advertiser on November 11, 2015.


Crispy Tofu Sandwiches

  • 1 package (14 ounces) extra-firm tofu, pressed and drained well
  • 1 tablespoon vegetable oil
  • 4 pita or naan bread
  • 1 small carrot, peeled and shredded
  • 1 small sweet red pepper, sliced
  • 1/4 cup sliced green onion
  • 2 tablespoons chopped Chinese parsley
  • Lime wedges (optional)


  • 6 tablespoons creamy peanut butter
  • 2 tablespoons rice vinegar
  • 1 tablespoon shoyu
  • 2 teaspoons light brown sugar or to taste
  • 1 teaspoon grated ginger or to taste
  • Cayenne pepper to taste
  • 1 tablespoon lite coconut milk or water


  1. Cut tofu crosswise into 8 slices; cut each slice into two triangles.
  2. Heat oil in a large skillet over medium high heat.
  3. Carefully place tofu in skillet; cook about 5 minutes on each side, until golden and crispy.
  4. Transfer tofu to plate lined with paper towels to absorb excess oil; set aside.
  5. Whisk together all sauce ingredients.
  6. Thin sauce with additional coconut milk, one tablespoon at a time, if necessary; set aside.
  7. Heat pita or naan bread, according to package instructions.
  8. Top each with 4 pieces of tofu, shredded carrot, red pepper, green onion, Chinese parsley, and peanut sauce and fold.
  9. Serve with optional lime wedges.

Makes 4 servings.

Approximate Nutrient Analysis per serving:
430 calories, 19 g fat, 3.5 g saturated fat, 0 mg cholesterol, 750 mg sodium, 50 g carbohydrate, 7 g fiber, 9 g sugar, 21 g protein


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This dish is electric!

by ANONYMOUS on 1/11/2018