Crispy Tofu Sandwiches with Ginger Peanut Sauce
Crispy Tofu Sandwiches with Ginger Peanut Sauce requires approximately 40 minutes from start to finish. Watching your figure? This dairy free, lacto ovo vegetarian, and vegan recipe has 339 calories, 12g of protein, and 19g of fat per serving. For 83 cents per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. This recipe serves 4. 4061 person have made this recipe and would make it again. Head to the store and pick up red bell pepper, lite coconut milk, green onion, and a few other things to make it today. It is brought to you by Oh My Veggies. Overall, this recipe earns a super spoonacular score of 92%. Similar recipes are Coconut Peanut Sauce With Crispy Tofu, Tofu with Peanut-Ginger Sauce, and Crisp Tofu Sandwich With Peanut-ginger Sauce.
Servings: 4
Preparation duration: 30 minutes
Cooking duration: 10 minutes
Ingredients:
1 small carrot, peeled and shredded
2 tbsp. chopped cilantro
6 tbsp. creamy peanut butter
1-14 oz. package extra-firm tofu, pressed for 30 minutes (you can use a tofu press)
1 tbsp. ginger juice (see note)
1/4 c. sliced green onion
2-3 tsp. light brown sugar (to taste)
1 tbsp. lite coconut milk or water
1 tbsp. vegetable or peanut oil
1 small sweet red pepper, sliced
2 tbsp. rice vinegar.jpg)
1 tbsp. soy sauce
4 sandwich wraps, pitas, tortillas, or naan (if you don't eat dairy, make sure the naan is vegan if you use it!)
Equipment:
frying pan
paper towels
whisk
Cooking instruction summary:
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.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.)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.
Step by step:
1. Cut tofu crosswise into 8 slices; cut each slice into two triangles.
2. 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.
3. Transfer tofu to plate lined with paper towels to absorb any extra oil.
4. Whisk together all ingredients.
5. 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.)
6. 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.
7. Serve with lime wedges, if using.
Nutrition Information:
covered percent of daily need
