VIETNAMESE-STYLE TOFU HERO WITH ASIAN SLAW

 

  • Cooking Time: 20
  • Servings: 4
  • Preparation Time: 30

Backstory

This recipe comes from an amazing book that my mother-in-law thought that we might like and like we did. It is "the conscious cook" by Tal Ronnen.

I really like the book, besides having amazing recipes it is a good read.

Ingredients

  • FOR THE TOFU
  • 1 teaspoon freshly ground black pepper
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon ground cayenne
  • 1/2 teaspoon sweet paprika
  • 1 teaspoon dry mustard
  • 1 teaspoon ground ginger
  • 1/4 cup soy sauce
  • 2 tablespoons minced chives
  • 1 pound extra-firm tofu, cut into 8 (1/4 incn) slabs
  • TO ASSEMBLE
  • 4 french demi-baguettes, split
  • 4 tablespoons vegan mayonnaise
  • 4 tablespoons chile oil
  • 4 fresh cilantro sprigs
  • 1/2 english cucumber, cut lengthwise into 4 slices
  • ASAIN SLAW
  • 2 tablespoons agave nectar
  • 1/4 cup julienned carrot
  • 1/2 cup julienned daikon radish
  • sea salt and freshly ground black pepper to taste
  • place all ingredients in a small bowl with 1/2 cup water and toss to combine.

Directions

  • 1. Make the tofu: Preheat oven to 375F. In a small bowl, whisk together all of the ingredients except for the tofu. Pour into a 9 by 13-inch baking dish. Place the tofu slabs in a single layer in the baking dish. Turn over to coat with the marinade. Bake for 20 minutes, turning the tofu over halfway through.
  • 2. Assemble the sandwiches: Spread half of each baguette with 1 tablespoon of the mayonnaise and drizzle with 1 tablespoon of the chile oil. Layer 1 sprig of cilantro and 1 cucumber slice.
  • 3. Place two pieces of the tofu and a spoonful of the Asian Slaw on each baguette half. Top with remaining baguette halves and cut sandwiches in half. Serve immediately.

Categories: Dinner  Lunch  Vegan 

Author Credit: Tal Ronnen

Website Credit: http://www.talronnen.com/cookbook/

© 2006-2016 BakeSpace, Inc. All Rights Reserved