Crispy Tofu Sandwiches with Ginger Peanut Sauce

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Recipe

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
• ¼ 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

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.

Nutrition