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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
Photography: Dana Gallagher

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Ingredients

  • 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)

Directions

  1. Step 1

    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.

  2. Step 2

    In a large skillet, heat olive oil over medium-high heat. Saute tofu until golden brown and crisp, about 2 minutes on each side.

  3. Step 3

    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.

Source
Body+Soul, Volume 8 March 2006

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Reviews (11)

  • CarmelinaCAN 6 Apr, 2012

    Tasty!

  • heathersuem 30 Mar, 2012

    I just had this for lunch today and loved it. I had it on a multigrain sandwich thin and added a bit of rice wine vinegar to the sauce because I like the extra acidity. Lovely idea, though. It would probably be nice with some shredded chinese cabbage as well.

  • deb1216 1 May, 2009

    of course if you eat a lot of tofu, you will see negative effects. But that is the same with anything! Everything in moderation - a balanced diet, and you will live long and healthy!

  • jenknife 29 Mar, 2009

    Keep your pants on about the tofu-it is ONE recipe amongst millions and millions of meat recipes. You'll have to do what us veggies do and-gasp-alter the ingredients of this recipe to suit you.

  • loki5 28 Mar, 2009

    I am allergic to soy and will make this with chicken instead. One thing that I'm really getting upset about these days is the asusmption that soy is good for everyone. It's not for all of us...

  • Seeker 5 Jan, 2009

    sorry folks, as with all studies longevity is the key. Asians have been eating tofu for centuries with healthy results, and THAT is a good longitudinal study. Also, at 29g of protein, the calories are just about right. Have less bread folks, the wrap is a good idea but doesn't have the whole grain benefits.

  • caitlamos 27 Sep, 2008

    hi im new here. i dont mean to scare anybody but tofu studies have shown that it increases the risk of alzheimers, apparently you get it younger. its something to do with its fermentation process. just letting everyone know to research it a lil bit before u go all tofu. if u do lol

  • na_mangiameli 11 Apr, 2008

    Yeah, calorie count is way too high. Must be from the bread. You can always try a low calorie wrap and reduce some of the oil they use. Broth is a great alternative to oil if you are sauting. I've used it with everything from tofu, to fish and chicken, to veggies. Works great and you trim tons of calories.

  • invictaocula 26 Mar, 2008

    Sounds good but this is too high calorie to be of much use.

  • Stutt 23 Jan, 2008

    This sounds yummy - I love anything Thai - but I've never heard of baked tofu. Where can I get it? Is it refrigerated, like fresh tofu?

  • mrshaha 18 Jan, 2008

    I love that you have the cal and carb. count on the this. thank you and i am looking forward to following this program. whith martha stewarts name on it i know that the information has been researched. thank you