Asian Inspired Tofu Sandwich

Draining the tofu and pressing it with paper towels allows it to soak up flavors from the marinade.

14 ounces water-packed extra-firm tofu

2 tablespoons Soy sauce
11/2 tablespoons Rice wine vinegar
1 teaspoons sesame oil
1 teaspoons minced garlic
1 teaspoons minced ginger

Ginger mayonnaise
4 tablespoon reduced-fat mayonnaise (canola mayonnaise was tested)
2 teaspoons soy sauce
½ teaspoon ginger

Remaining ingredients
4 tablespoons cornstarch
1 tablespoons canola oil
4 sandwich thin buns, toasted
4 leaves of green-leaf lettuce
1 large tomato, sliced

Removing as much of the water from the tofu, is important to help the tofu absorb marinade and to allow the tofu to get a crispy coating. Drain tofu and slice it in half (lengthwise) and cut each half into half again from corner to corner (making two triangles). Slice the triangles in half lengthwise again, cutting them into thinner slices. Lay the tofu out on a sheet pan lined with paper towels. Place more paper towels over the tofu and top with a second sheet pan. Put a heavy object on the top sheet pan to press out the water from the tofu for ~ 30 minutes. You may need to change out the paper towels as they become saturated with moisture.

While the tofu drains make the marinade and ginger mayonnaise. For the marinade simply combine the marinade ingredients in a bowl and set aside. In another small bowl combine the mayonnaise ingredients, and refrigerate until ready to make sandwiches.

Once the tofu is pressed, drizzle with the marinade for 5 minutes, flip over to coat the second side and marinate an additional 5 minutes. Then dust the tofu with corn starch using a sifter or mesh strainer. To cook tofu place a non-stick skillet over medium heat, add oil and once hot add the tofu in a single layer. It may be necessary to cook in two batches. Cook for ~ 6 minutes on the first side or until crisp. Flip and cook about 4 more minutes.

Then build the sandwich by spreading the toasted bread with 1 tablespoon of the mayonnaise and layering with lettuce, tomato and tofu. Cut in half and enjoy.

Yield: 4 Servings.
Nutrition Breakdown: Calories 370, Fat 23g (2g saturated fat), Cholesterol 5mg, Sodium 710mg, Carbohydrate 27g, Fiber 6g, Protein 15g, Potassium 220mg, Phosphorus 95mg.
Percent Daily Value: 10% Vitamin A, 10% Vitamin C, 20% Iron, 15% Calcium
Carbohydrate Choice: 2 Carbohydrates