New This Month

Grilled Tofu Sandwiches

Marinated in Sriracha, tofu takes on a hint of sweet chile. Quick-pickled carrots add acidity and crunch.

  • Servings: 2

Source: Whole Living, September 2012


  • 12 ounces extra-firm tofu, drained and sliced into 1/2-inch slabs
  • 2 tablespoons fish sauce
  • 1/4 cup plus 2 tsp rice wine vinegar
  • 1 tablespoon brown sugar
  • 1/2 small shallot, thinly sliced
  • 1 teaspoon Sriracha
  • 2 teaspoons freshly grated ginger
  • 1 large carrot, thinly julienned
  • Coarse salt
  • Vegetable oil, for pan
  • Extra-virgin olive oil, for brushing
  • 2 6-inch baguette pieces, split
  • 1/2 cup fresh cilantro sprigs
  • 1/2 cup fresh mint leaves


  1. Press tofu.

  2. Whisk together fish sauce, 1/4 cup vinegar, sugar, shallot, Sriracha, and ginger. Transfer tofu to a baking dish and top with marinade. Marinate at room temperature, 30 minutes.

  3. Meanwhile, toss carrots with remaining vinegar. Season with salt and refrigerate.

  4. Preheat a grill or grill pan to medium-high heat. Coat with vegetable oil and add tofu (reserve marinade). Grill, turning, until crisp and charred in spots, 2 to 3 minutes per side.

  5. Generously brush cut sides of baguette with olive oil. Grill until toasted and golden, about 1 minute. Top bread with grilled tofu, carrots, herbs, and a drizzle of reserved marinade.

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