Crispy Tofu Sandwiches
Featured in the Honolulu Star-Advertiser on November 11, 2015.
1 package (14 ounces) extra-firm tofu, pressed and drained well
1 tablespoon vegetable oil
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
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)
Cut tofu crosswise into 8 slices; cut each slice into two triangles. Heat oil in a large skillet over medium high heat. Carefully place tofu in skillet; cook about 5 minutes on each side, until golden and crispy. Transfer tofu to plate lined with paper towels to absorb excess oil; set aside.
Whisk together all sauce ingredients. Thin sauce with additional coconut milk, one tablespoon at a time, if necessary; set aside.
Heat pita or naan bread, according to package instructions. Top each with 4 pieces of tofu, shredded carrot, red pepper, green onion, Chinese parsley, and peanut sauce and fold. 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
Leave a review
Simple and 'ono!
by ANONYMOUS on 6/14/2017