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–+ servings
tofu sandwich served with chips and veggies.

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.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 sandwiches

Equipment

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