Crispy tofu covered in a thai peanut sauce, stuffed between two slices of ciabatta and topped with carrots, cucumbers, red onion, jalapeño and cilantro. I am in looooooove with this sandwich.
Part of my love for this sandwich is how easy it is to make. So so easy. Slice your veggies, make the sauce, fry the tofu. I topped mine with a little added sriracha at the end because I love spice, so feel free to get creative! A sriracha mayo would be great as well.
I used to get a sandwich like this all the time from a restaurant near my old office in Chicago, but when I found out it closed recently I knew it needed to be recreated. Now you can find me enjoying this bad boy at home on the reg!
If you make this sandwich, let me know by commenting below, or taking a photo and tagging me on Instagram, @namasteandchow!
Tofu Satay Sandwich
Ingredients
- 1 brick of tofu, pressed
- 3 Tbs corn starch
- 3 Tbs oil for frying
- 4 ciabatta rolls
- 1/2 cup shredded carrots
- 1 cucumber, sliced
- 1 jalapeño, sliced
- 1/2 red onion, thinly sliced
- 3 Tbs cilantro
For the satay sauce
- 3 Tbs peanut butter
- 2 Tbs soy sauce
- 1 Tbs lime juice
- 2 tsp red curry paste
- 1/3 cup coconut milk
- 1 tsp sesame oil
Instructions
- To make the sauce, mix peanut butter, soy sauce, lime juice, curry paste, coconut and sesame oil. Whisk until combined.
- Once your tofu has been pressed for at least an hour, cut into slabs, 1/4-1/2 inch thick. Use a paper towel to remove an excess water. Cover tofu slabs on both sides in a thin coating of corn starch.
- Heat oil in a cast iron skillet. Once hot, cook tofu slabs until crispy, about 3-5 minutes on each side. Remove from pan and let rest on paper towels.
- In a shallow bowl place the fried tofu and coat in peanut sauce.
- To assemble sandwiches, place 3-4 tofu slabs on each sandwich, then top with red onion, jalapeño, carrots, and cucumbers. Drizzle on some extra sauce, and enjoy!