Tofu Satay Sandwich
Crispy tofu covered in a thai peanut sauce, stuffed between two slices of ciabatta and topped with carrots, cucumbers, red onion, jalapeño and cilantro.
Servings 3 people
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!