Let me just say that this ginger peanut sauce is heaven. HEAVEN. I want to make more of it and just keep it in the fridge for dipping things in. And if the local Thai place ever forgets to put the peanut dressing in the takeout bag for my salad, this is the perfect replacement. Be careful when you are frying the tofu. Mine splattered oil like there was no tomorrow, and I had a lot of cleaning up to do when dinner was over. Toby and I had sandwiches (in naan), and I gave Liam and Liv some of the tofu triangles and some sauce for dipping. Liam kept asking for more! This makes a really good sandwich.
Crispy Tofu Sandwiches with Ginger Peanut Sauce
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Serving Size: 1 sandwich
1-14 oz. package extra-firm tofu, pressed for 30 minutes
1 tbsp. vegetable or peanut oil
Ginger Peanut Sauce:
6 tbsp. creamy peanut butter
2 tbsp. rice vinegar
1 tbsp. soy sauce
2-3 tsp. light brown sugar (to taste)
1 tbsp. ginger juice (see note)
cayenne to taste (optional)
1 tbsp. lite coconut milk or water (I used water)
1 small carrot, peeled and shredded (I omitted, only because I was out of carrots)
1 small sweet red pepper, sliced
1/4 c. sliced green onion
2 tbsp. chopped cilantro
4 sandwich wraps, pitas, tortillas, or naan (if you don’t eat dairy, make sure the naan is vegan if you use it!)
lime wedges (optional)
Cut tofu crosswise into 8 slices; cut each slice into two triangles. Heat oil in a large skillet over medium high eat. Carefully place tofu in skillet (the oil may spatter a little!); cook about 5 minutes on each side, until golden and crispy. Transfer tofu to plate lined with paper towels to absorb any extra oil.
Ginger Peanut Sauce:
Whisk together all ingredients. Add additional coconut milk or water, one tablespoon at a time, to thin sauce if necessary. (Some peanut butters are thicker than others, so the amount you need depends on the type of peanut butter you use.)
Heat sandwich wraps, tortillas, pitas, or naan according to package instructions–you want them to be pliable so they can be folded over without breaking. Top each with 4 pieces of tofu, shredded carrot, red pepper, green onion, cilantro, and peanut sauce and fold. Serve with lime wedges, if using.
*To make ginger juice, grate about 2 tablespoons of ginger, wrap in cheesecloth and squeeze juice into small bowl. Discard pulp.