Peanut Ginger Tofu Sandwich

There’s a very specific kind of sandwich I’m always trying to make. One that you can actually bite into that’s not too tall, not overstuffed, I have to unhinge my jaw for, or that has fillings slipping out the back after the first bite. Just something balanced, structured, and designed to be eaten enjoyably. This Peanut Ginger Tofu Sandwich is that sandwich. Every layer has a purpose, and nothing is there just for height.

It’s layered with a crunchy cabbage and carrot slaw tossed in a peanut ginger dressing, plus golden baked tofu that gives it a little more heft and texture. Everything works together here, so you’re getting protein, healthy fats, crunch, and flavor all in one bite. It’s creamy, bright, has a subtle kick, and still feels fresh.

This recipe is inspired by the tofu bánh mì from Radio Bakery in Brooklyn (you know I’m a loud and proud fan of their focaccia). It keeps the same herby, punchy energy, but with a few tweaks. The tofu is cooked to make it feel a bit more substantial, and the herbs are flexible, so you can use whatever you have on hand.

It’s fresh, filling, a little messy in the right way, and exactly the kind of sandwich you’ll want to eat on repeat.

Ingredients you’ll need for this tofu sandwich

For the cabbage and carrot slaw

• 2 limes, juiced
• 2 tablespoons seasoned rice vinegar, plus more for serving
• 2 heaping tablespoons white miso
• 2 tablespoons honey
• 1 tablespoon peanut butter
• 2 garlic cloves
• 1 thai chili, seeds removed
• 1-inch knob of ginger
• 1/4 cup extra-virgin olive oil
• 2 tablespoons cool water
• 1/4 teaspoon Diamond Crystal kosher salt
• 1/4 (6 ounces) large cabbage
• 2 medium (4 ounces) carrots
• 1/2 (3 ounces) small red onion

For the tofu

• 1 (14 oz) block extra-firm tofu
• 1/4 cup all-purpose flour
• 1/4 teaspoon Diamond Crystal kosher salt
• 1/4 cup peanut ginger dressing (above)
• Cooking spray oil

For the sandwiches

• 4 small rolls, or 8 slices of your preferred bread
• 1 avocado
• 1 cup fresh cilantro
• 1/2 cup mint

Ingredient substitutions

This recipe is truly delicious as is, but it is very flexible, and you can customize nearly every ingredient to better fit your needs. Here are some substitution suggestions:

• Lime juice: Can be swapped for lemon juice.
• Seasoned rice vinegar: Swap for plain rice vinegar, apple cider vinegar, or white wine vinegar.
• White miso: To keep that umami flavor, swap for soy sauce or tamari. Because soy sauce is saltier, start with 1 tablespoon and add more as needed.
• Honey: Swap for maple syrup or agave.
• Peanut butter: Can be swapped for almond butter or cashew butter. To make this recipe nut-free, tahini or sunflower seed butter would work well, too!
• Garlic cloves: Swap for 1 teaspoon of garlic powder, or you can omit.
• Thai chili: Can be swapped for serrano pepper, jalapeno, or 1/4 teaspoon of red pepper flakes.
• Ginger: Swap for 1 teaspoon of ground ginger, minced ginger, or you can omit.
• Extra-virgin olive oil: Swap for avocado oil, grapeseed oil, or really any oil you like!
• All-purpose flour: Can be swapped for King Arthur’s 1:1 Gluten-Free Baking Flour, if needed.
• Herbs: I recommend mint and cilantro, but you can truly use any herbs you like to garnish this sandwich.

How to cook the tofu for this sandwich

In order to get the most meaty texture from our tofu, we’re going to bake it. Here’s how to do it:

1. Drain the tofu and press out any excess moisture with paper towels. Cut the tofu crosswise into four large rectangular strips, each 1” thick, or into eight squares of the same thickness.
2. Pour 1/4 cup of the peanut ginger dressing into a shallow dish. In another dish, whisk together 1/4 cup of flour and 1/4 teaspoon salt. Lightly dip the tofu in the dressing, then into the flour.
3. Lightly spray a sheet pan with cooking oil and place the tofu pieces on top. Spray another light coating of oil (this helps them get crisp) before moving the tofu to the oven to roast for 25-30 minutes, or until golden brown.

Storage tips

Store the components of this sandwich separately to keep everything fresh and crisp.

If you plan on eating this throughout the week, I recommend only dressing the slaw right before you plan to make your sandwich. Store the cabbage and carrots in one container, and the dressing in another. Store both in the fridge.

When you are ready to assemble, take a bit of the dressing and add it to some of the cabbage and carrots. Mix to combine, then pile on the bread.

Store the tofu slices in a separate airtight container in the fridge and layer them on the sandwich.

Everything mentioned above will keep in the fridge for up to five days.

Watch the recipe here:

The video may not fully represent the recipe. For best results, follow the instructions as written.

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And that’s everything for these Peanut Ginger Tofu Sandwiches!

If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

You can also shop this video if you’re looking for the exact pieces I use – I’ve linked everything on my ShopMy! *some links may contain affiliate commissions

And of course feel free to leave any questions, comments, or reviews! This is the best place to reach me, and I’d love to hear from you <3

Peanut Ginger Tofu Sandwich

5 from 1 review

This recipe is inspired by the tofu bánh mì from Radio Bakery in Brooklyn. It keeps the same herby, punchy energy, but with a few tweaks. The tofu is cooked to make it feel a bit more substantial, and the herbs are flexible, so you can use whatever you have on hand. It has your protein, veg and healthy fats all in one – and it's perfectly meal prep-able.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 sandwiches

Cook mode:Prevent your screen from going dark

Equipment

• ▢
  1 blender
• ▢
  1 mandolin
• ▢
  1 chef's knife
• ▢
  1 half sheet pan

Ingredients

For the cabbage slaw:

• ▢ 2 limes, juiced
• ▢ 2 tablespoons seasoned rice vinegar, plus more for serving
• ▢ 2 heaping tablespoons white miso
• ▢ 2 tablespoons honey
• ▢ 1 tablespoon peanut butter
• ▢ 2 garlic cloves
• ▢ 1 thai chili, seeds removed, or 1/4 teaspoon red pepper flakes
• ▢ 1- inch knob of ginger
• ▢ 1/4 cup extra-virgin olive oil or avocado oil
• ▢ 2 tablespoons cool water
• ▢ 1/4 teaspoon Diamond Crystal kosher salt
• ▢ 1/4 (6 oz) large cabbage
• ▢ 2 medium (4 oz) carrots
• ▢ 1/2 (3 oz) medium red onion

For the tofu:

• ▢ 1 (14oz) pack extra-firm tofu
• ▢ 1/4 cup flour
• ▢ 1/4 teaspoon Diamond Crystal kosher salt
• ▢ 1/4 cup peanut ginger dressing, above
• ▢ Cooking spray oil

For the sandwiches:

• ▢ 4 small rolls, or 8 slices of your preferred bread
• ▢ 1 avocado
• ▢ 1 cup fresh cilantro
• ▢ 1/2 cup mint

Instructions 

1. Preheat the oven to 400°F convection or 425°F standard.
2. For the peanut ginger dressing, add the juice from 2 limes, 2 tablespoons of seasoned rice vinegar, 2 heaping tablespoons of white miso, 2 tablespoons of honey, 1 tablespoon of peanut butter, 2 garlic cloves, 1 thai chili, 1 knob of ginger, 1/4 cup of olive oil, 2 tablespoons of water and 1/4 teaspoon of kosher salt to a blender. Blend until very smooth. Taste and season with more salt as needed.
3. Use a mandolin to shred 1/4 head of cabbage, 2 carrots, and 1/2 red onion into a large bowl. Set aside.
4. Drain the tofu and press out any excess moisture with paper towels. Cut the tofu crosswise into four large rectangular strips, each 1” thick, or into eight squares of the same thickness.
5. Pour 1/4 cup of the peanut ginger dressing into a shallow dish. In another dish, whisk together 1/4 cup of flour and 1/4 teaspoon salt. Lightly dip the tofu in the dressing, then into the flour.
6. Lightly spray a sheet pan with cooking oil and place the tofu pieces on top. Spray another light coating of oil (this helps them get crisp) before transferring the tofu to the oven to roast for 25-30 minutes, or until golden brown.
7. While the tofu is roasting, add the dressing to the bowl with the shredded cabbage, carrots and red onion, reserving some for the bread. Mix the slaw, taste and season, but I find it never needs anything.
8. Tear 1 cup of cilantro and 1/2 cup of mint into a bowl and toss with a few teaspoons of rice vinegar.
9. Slice the avocado and toast the bread.
10. When the tofu is out of the oven, spread a bit of the dressing on a slice of bread, layer on the avocado, then the cilantro and mint, add the tofu, top with the slaw, then another slice of bread. Wrap, slice and enjoy.

Serving: 1 sandwichCalories: 511kcalCarbohydrates: 46gProtein: 17gFat: 29g