vietnamese-style tofu hero with asian slaw
Why I Love This Recipe
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 You'll Need
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
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
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.
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.