Grilled Tofu Sandwich with Peanut Dressing
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Grilled Tofu Sandwich with Peanut Dressing
There's a trendy, Cambodian-inspired sandwich shop in Manhattan called Num Pang that makes a pretty mean tofu sandwich. Mine traces its roots back to Indonesian cuisine, though, with a peanut dressing that's common on dishes like Gado Gado.
Also, just as an aside: While writing this recipe I suddenly realized this would have been really good with some cucumbers and cooked bean sprouts instead of lettuce. Just a thought.
Click here to see Tofu Can Be Delicious — 6 Great Recipes.
*Note: Fermented shrimp paste is sold in Asian grocery stores and can usually be found in the same aisle as the soy sauce. It is sold in two varieties: just the paste and the paste in soybean oil (more common). The latter is perfectly fine; just make sure to get mostly paste and not too much oil when spooning it into the dressing.
**Note: The "dressing" should be thick. I put "dressing" in quotes because it will not resemble a dressing in the sense most cooks are expecting. In all honesty, it will look more like a thick hummus or dip.
For the dressing
- 1 Cup roasted unsalted peanuts
- 2 Tablespoons dark brown or palm sugar
- 1/2 Cup water
- 2 Teaspoons sambal oelek or Sriracha
- 1 Teaspoon fermented shrimp paste (optional)*
For the sandwich
- 1 Cup fish sauce
- 2 1/2 Cups water
- 1/4 Cup sugar
- 1/4 Cup Sriracha
- One 1-inch piece lemongrass, minced
- Juice of 2 limes
- 1/2 Cup cilantro, chopped, plus sprigs for garnish
- One 14-ounce package extra-firm tofu, drained and cut into approximately 1/2-inch-thick slabs
- 1 baguette, halved and split lengthwise
- 2 lettuce leaves
- 1 jalapeño, sliced thinly (optinal)
Calories Per Serving1171
Folate equivalent (total)555µg100%
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Grilled tofu with peanut sauce
Grilled tofu with peanut sauce is the best recipe for foodies. It will take approx 15 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make grilled tofu with peanut sauce at your home.
The ingredients or substance mixture for grilled tofu with peanut sauce recipe that are useful to cook such type of recipes are:
- Soy Sauce
- Brown Sugar
- Vegetable Broth
- Peanut Butter
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- 15 Minutes Or Less
- Time To Make
- Main Dish
- Soy Tofu
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This recipe looks great! I actually tried something like this a while back, and this just brought back so many nostalgic memories, haha! I love cooking stuff like this. I always try to find new recipes on forums and I got great ones emailed to me from http://lovelyrecipesforyou.weebly.com and I genuinely enjoy them. Anyways, thanks for posting this dish, I really need to make this more often!
Healthy combo aarthi.. Tofu, whole wheat bread, and special is, its a no cheese version.. Love ur idea.. even i used to prepare the same coriander chutney for sandwich, never tired with sauted vegetables..
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Tips For Creating The Best Tofu That’s Packed With Flavour
- Prepare the tofu. Before you do anything to the tofu, squeeze out the excess fluid and use a clean tea towel to soak up the dripping liquid. Additionally, you could place a heavy pot on top of the covered tofu to drain further . There are no hard and fast rules on preparing tofu however, I’ve found that cutting into small slabs (or cubes) ensures it’s packed with flavour.
- Marinate it. The longer, the better however, if you’re strapped for time, 30 minutes is better than no time. Remember, strong, rich and bold marinades work really well, so don’t be shy to experiment.
- Turn up the heat. When pan-searing tofu, you certainly want to turn up that heat. High heat, coupled with some fat, will give you that lovely crispy coating and prevent the tofu from sticking to the pan.
- Talking of pans, choose non-stick every time. You can’t ignore this. Despite your best efforts in prepping it, the tofu slabs stick to the pan and fall apart. Prepare for success with a good quality non-stick pan it’s definitely worth it.
- Make it crispier by coating it. This is a simple method to achieve crispy tofu. I use either arrowroot flour or corn starch to dust the tofu pieces before searing them in the pan.
What Is The Best Type Of Tofu For Cooking?
You want to make sure that you use the right type of tofu for the dish you’re creating. Here’s what you need to know about the different types:
- Silken soft: ideal for soups, smoothies and delicate desserts – a great way to add creaminess to recipes.
- Medium block: firmer than the softer variety, this will crumble if you fiddle with it a bit too much – it’s a good baking option.
- Firm/Extra firm block : This will keep its shape when under pressure – it’s ideal for stir-fries.
- 4 Whole Wheat Brown Bread
- 100 grams Tofu , sliced into 4 centimeter squares
- 1 tablespoon Soy sauce
- 1 tablespoon Honey
- 1 tablespoon Red Chilli sauce
- 1 teaspoon Sesame seeds (Til seeds) , Black and white For the Cole Slaw
- 1 cup Cabbage (Patta Gobi/ Muttaikose) , shredded
- 1 Carrot (Gajjar) , grated
- 1 Cucumber , grated
- 1 sprig Coriander (Dhania) Leaves For the dressing
- 4 tablespoon Hung Curd (Greek Yogurt)
- 1 tablespoon English Mustard Sauce
- 1 Lemon juice
- 1 teaspoon Sugar
- Salt and Pepper , for seasoning
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Sheet-Pan Spiced Cauliflower and Tofu With Ginger Yogurt
Tofu makes this vegetarian sheet-pan meal so much more than just a tray of roasted vegetables. In order to remove excess water from the tofu, we use a technique that involves scalding it with boiling water and then pressing it between layers of paper towels. While the tofu and cauliflower brown in the oven, we like to prep the rest of the ingredients in order to save time. We mix thick and creamy Greek yogurt with a generous amount of grated ginger and freshly ground black pepper, and then create a refreshing salad of salt-rubbed red onion, cilantro, and mint. It all comes together as a light and flavorful dish that makes for a filling vegetarian meal.
- ⅓ cup white miso (soybean paste)
- ⅓ cup mirin (sweet rice wine)
- ⅓ cup rice vinegar
- 1 tablespoon finely grated peeled fresh ginger
- ½ cup chopped dry-roasted peanuts, divided
- 5 tablespoons canola oil, divided
- 2 (14-ounce) packages water-packed firm tofu, drained
- 8 cups gourmet salad greens
- Minced fresh chives (optional)
Combine first 4 ingredients, 1/4 cup peanuts, and 3 tablespoons oil in a small bowl stir with a whisk.
Cut each tofu block crosswise into 8 (1/2-inch-thick) slices. Arrange tofu on several layers of paper towels. Top with several more layers of paper towels top with a cast-iron skillet or other heavy pan. Let stand 30 minutes. Remove tofu from paper towels.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 8 tofu slices to pan sauté 4 minutes on each side or until crisp and golden. Remove from pan, and drain tofu on paper towels. Repeat procedure with remaining 1 tablespoon oil and remaining 8 tofu slices. Place 1 cup greens on each of 8 plates. Top each serving with 2 tofu slices, 3 tablespoons miso mixture, and 1 1/2 teaspoons chopped peanuts. Garnish each serving with chives, if desired.
Thai Tofu Grain Bowls with Peanut Dressing
This post is in conjunction with my Chili + Garlic Grilled Tofu recipe from the other day. I split it into two separate posts because the tofu is SO good on its own. If you don’t want to use it in a grain bowl, use it in a stir fry, or serve it alongside fried rice! But these Thai Tofu Grain Bowls with Peanut Dressing is my personal favorite way to use it.
These grain bowls have it all. Crunchy veggies, flavorful tofu, fluffy quinoa and a creamy dressing. They are great hot or cold and with whatever veggies are your favorite. The peanut dressing is incredibly flavorful and ties everything together nicely.
I knew I wanted to eat my bowls cold, so I chose my favorite veggies to eat raw. I chose snap peas and bell pepper and added some purple cabbage slaw because its good on everything. And because I have a lot of cabbage in my house right now. We’re in the midst of the COVID-19 pandemic here in Boston. So, I stocked up on items that last for a while. And cabbage lasts for a WHILE. Its a great veggie to keep around anyway because it can be used in so many ways.
If you want to eat your bowls hot, lightly steam whatever veggies you want to put in your bowls. I would probably choose broccoli and carrot slices. But, I still recommend adding the purple cabbage slaw to your Thai Tofu Grain Bowls. It lends a delightful tang and crunch to the bowl, tying everything together.
Speaking of the cabbage slaw, its important to really massage the cabbage with your hands. Don’t just stir it together. Its important to manually break down some of the fiber to make it easier to chew and digest. Its takes a few minutes, but you will know when its ready when the cabbage changes color a little bit and no longer looks dry.
The peanut dressing is incredibly flavorful and comes together just by shaking a jar! Its mostly pantry ingredients and is good on SO many things. Its a great stir fry sauce, dipping sauce for spring rolls or dumplings, and obviously as a grain bowl dressing. But, be sure to use a natural creamy peanut butter. If you are in the Boston area, my favorite brand is Teddie. And if you are outside the Boston area, I like Smuckers peanut butter!
If you are still working during this weird and unsettling time, make these Thai Tofu Grain Bowls with Peanut Dressing your quick and easy meal prep work lunches. But, if you are at home, this makes a great lunch for 3 or 4 but is easily doubled. Stay safe and healthy, everyone!
If you’ve never tried kelp noodles before, don’t be afraid! This kelp noodle salad with mango and peanut dressing is the best dish to try it in! The crunchy and chewy noodles add tons of texture, and soak up the spicy peanut sauce, and the sweet mango makes it taste bright and summery! Bulk it up with protein like grilled chicken or baked tofu!
This post was originally published July 2014. Text and images have been updated.
I was first introduced to the world of food blogs back in college, when a friend turned me onto the site Hungry Girl. It was perfect timing. I had just moved into my first apartment and was learning to cook, and had just decided to double major with nutrition.
If you remember that blog, it was full of tons of recipes that were quick, easy, and fit my definition of healthy. Of course, back in college healthy meant low calorie. And Hungry Girl was ruthless in chopping calories. She swapped burger buns for those sandwich thin atrocities, had the gall to use fat free cheese, and sweetened everything with Splenda. Somehow I convinced myself that these were all things that were edible.
One of the swaps I remember most were these weird tofu noodles and kelp noodles she used for pasta dishes. Her whole shtick was you were *allowed* to have a whole bowl of pasta, as long as you swapped actual noodles for these weird low-calorie noodles. Even in my slightly disordered mind, that was one step too far.
To this day, I still have lingering food trauma, and every time I pass these "Hungry Girl foods" at the grocery store, I shudder a little bit.
But one day a couple years ago, curiosity got ahold of me and I decided to grab a bag of kelp noodles. Weirdly, I actually kinda liked them! Lawd knows they are no pasta, and I wouldn’t suggest doing the Hungry Girl thing and loading them up with fat free sour cream and Laughing Cow cheese and pretending it’s fettucine alfredo (ick). But for cold noodle salads, kelp noodles are pretty tasty! They have this slightly crunchy texture that I really like in there. If you've ever had cellophane noodles, they kinda remind me of that (and you could easily swap them or rice noodles in the dish if you can't find/are too terrified to try kelp noodles). I don't recommend them right out of the bag, but after soaking a bit in peanut sauce, they soften up a bit, but still retain a slightly crunchy, chewy texture.
What are Kelp Noodles?
If you’re scratching your head wondering what this whole kelp noodle thing is, first of, #same. I did some research (i.e. googled “what are kelp noodles?") and discovered that they are made the jelly-like extract that comes from steaming kelp. Mmmmm, I know I’m selling it to you. Kelp noodles were originally used in Korean cuisine, but now are big with the raw vegan and low carb crowds.
How to Make this Kelp Noodle Salad
I almost didn’t share this recipe with you because technically it is raw/vegan/gluten free/paleo/grain free and that is just TOO MUCH. But you know, it’s actually really tasty, and why do the diet folks get to lay claim to fun foods?
For this kelp noodle salad, I tossed the kelp noodles with zoodles, sliced mango and a spicy peanut sauce. The sweet-tart mango is SO good with the spicy, peanut sauce, and the noodles and zoodles add great texture. There’s no cooking involved so it’s a perfect summer dish.
To make the zoodles, simply cut the zucchini into ribbons using a spiralizer. I use this one, but I love this version that spiralizes them into a cup. Looks much easier for cleanup! If you don’t have a spiralizer, a regular mandolin slicer will work too. You could probably use that on the mango too if it’s not too ripe and still has some firmness, but mind was quite soft and just turned to mush, so it was much easier to slice on my own.
Kelp Noodle Salad Recipe Adaptions
It makes a really nice light lunch salad, but I would definitely bulk it up with some baked tofu or grilled chicken. To save time, swap a bottled peanut dressing.