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Photo: Caitlin Bensel
Active Time:15 minsTotal Time:30 minsServings:4Jump to Nutrition Facts
Active Time:15 minsTotal Time:30 minsServings:4
Active Time:15 mins
Active Time:
15 mins
Total Time:30 mins
Total Time:
30 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2cupswater3tablespoonsunseasoned rice vinegar4teaspoonsgranulated sugar, divided1cupmatchstick carrots1smalldaikon radish, peeled and cut into matchsticks¼cupcanola mayonnaise1tablespoonSriracha sauce1tablespoonfresh lime juice (from 1 lime)1tablespoonlower-sodium soy sauce½teaspoonfish sauce½teaspoongrated fresh garlic½teaspoongrated fresh ginger3tablespoonssesame oil, divided1(14-oz.) pkg.extra-firm tofu, pressed and cut into 12 (3-1/2 in.) planks⅜teaspoonkosher salt1(8-oz.)French baguette, cut into quarters and halved lengthwise, centers removed and toasted½cupthinly sliced cucumber¼cupcilantro leaves2tablespoonsthinly sliced jalapeno pepper
Cook Mode(Keep screen awake)
Ingredients
2cupswater
3tablespoonsunseasoned rice vinegar
4teaspoonsgranulated sugar, divided
1cupmatchstick carrots
1smalldaikon radish, peeled and cut into matchsticks
¼cupcanola mayonnaise
1tablespoonSriracha sauce
1tablespoonfresh lime juice (from 1 lime)
1tablespoonlower-sodium soy sauce
½teaspoonfish sauce
½teaspoongrated fresh garlic
½teaspoongrated fresh ginger
3tablespoonssesame oil, divided
1(14-oz.) pkg.extra-firm tofu, pressed and cut into 12 (3-1/2 in.) planks
⅜teaspoonkosher salt
1(8-oz.)French baguette, cut into quarters and halved lengthwise, centers removed and toasted
½cupthinly sliced cucumber
¼cupcilantro leaves
2tablespoonsthinly sliced jalapeno pepper
DirectionsBring water, rice vinegar and 1 tablespoon sugar to a boil in a small saucepan over medium-high. Combine carrots and radish in a medium bowl; pour vinegar mixture over vegetables, and let stand 15 minutes. Combine mayonnaise and Sriracha in a small bowl; chill until ready to use.Meanwhile, whisk together lime juice, soy sauce, fish sauce, garlic, ginger, 2 tablespoons sesame oil and remaining 1 teaspoon sugar in a small bowl. Place tofu planks in a shallow dish, and pour soy mixture over planks; set aside to marinate at least 15 minutes or up to overnight.Heat remaining 1 tablespoon sesame oil in a large nonstick skillet over medium-high. Cook tofu planks, in batches if necessary, until browned and crispy on both sides, about 5 minutes. Remove from skillet, and immediately sprinkle with salt.Drain and discard liquid from carrots and daikon; set aside. Spread both sides of halved baguettes with mayonnaise mixture. Layer 3 tofu slices per sandwich; top with carrots and daikon mixture, cucumber, cilantro and jalapeño. Serve immediately.Originally appeared: Cooking Light
Directions
Bring water, rice vinegar and 1 tablespoon sugar to a boil in a small saucepan over medium-high. Combine carrots and radish in a medium bowl; pour vinegar mixture over vegetables, and let stand 15 minutes. Combine mayonnaise and Sriracha in a small bowl; chill until ready to use.Meanwhile, whisk together lime juice, soy sauce, fish sauce, garlic, ginger, 2 tablespoons sesame oil and remaining 1 teaspoon sugar in a small bowl. Place tofu planks in a shallow dish, and pour soy mixture over planks; set aside to marinate at least 15 minutes or up to overnight.Heat remaining 1 tablespoon sesame oil in a large nonstick skillet over medium-high. Cook tofu planks, in batches if necessary, until browned and crispy on both sides, about 5 minutes. Remove from skillet, and immediately sprinkle with salt.Drain and discard liquid from carrots and daikon; set aside. Spread both sides of halved baguettes with mayonnaise mixture. Layer 3 tofu slices per sandwich; top with carrots and daikon mixture, cucumber, cilantro and jalapeño. Serve immediately.
Bring water, rice vinegar and 1 tablespoon sugar to a boil in a small saucepan over medium-high. Combine carrots and radish in a medium bowl; pour vinegar mixture over vegetables, and let stand 15 minutes. Combine mayonnaise and Sriracha in a small bowl; chill until ready to use.
Meanwhile, whisk together lime juice, soy sauce, fish sauce, garlic, ginger, 2 tablespoons sesame oil and remaining 1 teaspoon sugar in a small bowl. Place tofu planks in a shallow dish, and pour soy mixture over planks; set aside to marinate at least 15 minutes or up to overnight.
Heat remaining 1 tablespoon sesame oil in a large nonstick skillet over medium-high. Cook tofu planks, in batches if necessary, until browned and crispy on both sides, about 5 minutes. Remove from skillet, and immediately sprinkle with salt.
Drain and discard liquid from carrots and daikon; set aside. Spread both sides of halved baguettes with mayonnaise mixture. Layer 3 tofu slices per sandwich; top with carrots and daikon mixture, cucumber, cilantro and jalapeño. Serve immediately.
Originally appeared: Cooking Light
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Nutrition Facts(per serving)485Calories27gFat45gCarbs16gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
