Crisp Tofu Sandwich With Peanut-Ginger Sauce
Baked tofu-made by pressing water out of fresh tofu, marinating it in seasonings, and baking it-is in most supermarkets and natural-foods stores. We used a Thai-spiced tofu, but other flavors would work as well. 524 calories; 29 g protein; 23 g fat; 52 g carb; 7 g fiber.
- Yield: Makes 2 Servings
Source: Body+Soul, Volume 8 March 2006
- 1 medium onion cut into 1/2-inch-thick rounds
- 1 red bell pepper cut into 4 long panels
- 2 teaspoons olive oil
- 6 ounces Thai-flavored baked tofu cut into 1/2-inch slices
- 2 tablespoons natural unsweetened peanut butter
- 1/2 teaspoon honey
- 1/2 teaspoon toasted sesame oil
- 3/4 teaspoon grated fresh ginger
- 1 (4 ounces) 8-inch whole-wheat baguette or wholegrain baguette , halved horizontally
- Radish sprouts for garnish (optional)
Heat broiler with rack 4 inches from heat source. Place onion slices and pepper, skin side up, on a broiler pan. Broil, turning onion over halfway through cooking time, until peppers are blistered and onion is lightly browned, 12 to 15 minutes. When cool enough to handle, peel skin off pepper. Cut pepper into thick strips.
In a large skillet, heat olive oil over medium-high heat. Saute tofu until golden brown and crisp, about 2 minutes on each side.
In a small bowl, combine peanut butter, honey, 1/4 teaspoon sesame oil, and ginger. Toss reserved vegetables with remaining 1/4 teaspoon sesame oil. Spread peanut-butter mixture on bottom side of bread. Top with tofu and vegetables. Place other piece of bread on top. Cut in half to make two sandwiches. Wrap tightly in foil and refrigerate for up to two days. Serve with radish sprouts on the side, if desired.