Partner Content
0 Comments
Prep
10
Cook
25
Serves
1
Ingredients
No of servings
1
2Tip Top Super Thick slices, lightly toasted
140g Firm Tofu, Pressed And Sliced Into ½ Inch Thick Slices
Tofu marinade:
2 tbspSoy Sauce
1 tbspRice Vinegar
1 tbsp Sesame Oil
1 tbsp Sriracha Sauce
1 tbsp Cornstarch
Pickled vegetables:
¼Carrot, Julienned
3 slicesDaikon Radish, Julienned
¼ cupRice Vinegar
1 tbspSugar
½ tspSalt
½ cupVegan Mayonnaise
1-2 tbspSriracha Sauce (Adjust To Taste)
1 tspLime Juice
¼ CupFresh Cucumber Slices
¼ CupFresh Cucumber Slices
Methods
Step 01.
In a bowl, whisk together soy sauce, rice vinegar, sesame oil, Sriracha, and cornstarch to create a marinade. Coat the tofu slices with the marinade and set aside for at least 20 minutes.
Step 02.
Heat vegetable oil in a frying pan over medium heat. Fry the marinated tofu slices until crispy and golden brown on both sides. Remove and drain on paper towel.
Step 03.
In a bowl, combine julienned carrot and daikon radish with rice vinegar, sugar, and salt. Mix well and let it sit for at least 15-20 minutes to pickle slightly.
Step 04.
In a small bowl, mix vegan mayonnaise with Sriracha sauce and lime juice. Adjust the Sriracha to achieve the desired level of spiciness. Set aside.
Step 05.
To assemble the sandwich first spread a generous layer of the Spicy Sriracha Mayo on one side of each slice of toasted Tip Top Super Thick. Arrange the crispy marinated tofu slices on one slice of bread. Top the tofu with pickled vegetables, fresh cucumber slices, and coriander leaves. Complete the sandwich with the remaining slice of bread, mayo-side down and serve immediately for best results.
Related Menu Inspirations
0 Comments
0 Comments
0 Comments
0 Comments
Featured Products
