Crispy Tofu Sandwiches
User rating:
3.5 out of 5 stars
(2)
Reviews
Featured in the Honolulu Star-Advertiser on November 11, 2015.
Ingredients:
Crispy Tofu Sandwiches
Try this delicious recipe from the Electric Kitchen!
- 1 package (14 ounces) extra-firm tofu, pressed and drained well
- 1 tablespoon vegetable oil
- 4 pita or naan bread
- 1 small carrot, peeled and shredded
- 1 small sweet red pepper, sliced
- 1/4 cup sliced green onion
- 2 tablespoons chopped Chinese parsley
- Lime wedges (optional)
Sauce:
- 6 tablespoons creamy peanut butter
- 2 tablespoons rice vinegar
- 1 tablespoon shoyu
- 2 teaspoons light brown sugar or to taste
- 1 teaspoon grated ginger or to taste
- Cayenne pepper to taste
- 1 tablespoon lite coconut milk or water
Directions:
- Cut tofu crosswise into 8 slices; cut each slice into two triangles.
- Heat oil in a large skillet over medium high heat.
- Carefully place tofu in skillet; cook about 5 minutes on each side, until golden and crispy.
- Transfer tofu to plate lined with paper towels to absorb excess oil; set aside.
- Whisk together all sauce ingredients.
- Thin sauce with additional coconut milk, one tablespoon at a time, if necessary; set aside.
- Heat pita or naan bread, according to package instructions.
- Top each with 4 pieces of tofu, shredded carrot, red pepper, green onion, Chinese parsley, and peanut sauce and fold.
- Serve with optional lime wedges.
Makes 4 servings.
Approximate Nutrient Analysis per serving:
430 calories, 19 g fat, 3.5 g saturated fat, 0 mg cholesterol, 750 mg sodium, 50 g carbohydrate, 7 g fiber, 9 g sugar, 21 g protein
Review
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Test
by ANONYMOUS
on 9/30/2024
This dish is electric!
by ANONYMOUS
on 1/11/2018
