These sandwiches were really good, however…why did I not think chile oil would be spicy?! My mouth was on fire! And I didn’t even use the full one tablespoon per sandwich Tal calls for! I left off the cucumber (because who needs that), and I also marinated the tofu for a couple of hours. I gave my kids the tofu with a little dipping sauce, and they thought it was okay. I would make this again, but I would put the tiniest of tiny drops of chile oil on my sandwich!
Vietnamese-style Tofu Hero with Asian Slaw
(The Conscious Cook, Tal Ronnen)
makes 4 sandwiches
prep time: 30 min.
For the tofu:
1 tsp freshly ground black pepper
¼ tsp white pepper
¼ tsp ground cayenne
½ tsp sweet paprika
1 tsp dry mustard
1 tsp ground ginger
¼ cup soy sauce
2 Tbsp minced chives
1 lb. extra-firm tofu, cut into 8 (¼-inch) slabs
4 French demi-baguettes, split
4 Tbsp vegan mayonnaise
4 Tbsp chile oil
4 fresh cilantro sprigs
½ English cucumber, cut lengthwise into 4 slices (I omitted)
Make the tofu: Preheat the oven to 375 degrees. In a small bowl, whisk together all of the ingredients except for the tofu. Pour into a 9-by-13-inch baking dish. Place the tofu slabs in a single layer in the baking dish. Turn over to coat with the marinade. Bake for 20 minutes, turning the tofu over halfway through.
Assemble the sandwiches: Spread half of each baguette with 1 tablespoon of the mayonnaise and drizzle with 1 tablespoon of the chile oil. Layer 1 sprig of cilantro and 1 cucumber slice (cut to fit, if necessary).
Place two pieces of the tofu and a spoonful of the Asian Slaw on each baguette half. Top with remaining baguette halves and cut sandwiches in half. Serve immediately.
2 Tbsp agave nectar
¼ cup rice vinegar
½ cup julienned carrot
½ cup julienned daikon radish
Sea salt and freshly ground black pepper to taste
Place all of the ingredients in a small bowl with ½ cup water and toss to combine. Store, covered, in the refrigerator for up to 2 days.