Glazed Tofu Sandwiches With Jicama Slaw Recipes

CITRUSY TOFU SANDWICHES WITH JICAMA STICKS

Steps:

• Lay the tofu on a cutting board and cut horizontally into 8 equal slices. Put in a shallow dish with the onion, garlic, olive oil and half of the orange juice and turn to coat; marinate 5 to 10 minutes.
• Meanwhile, peel the jicama using a sharp knife and cut into sticks. Toss in a bowl with the remaining orange juice and the chili powder.
• Heat a large nonstick skillet over medium-high heat. Turn the tofu to coat, add to the pan and cook until golden, 3 minutes per side. Transfer to a plate. Add the marinade to the pan and cook, stirring, 4 minutes.
• Spread the cut sides of the rolls with the mustard and sprinkle with the cheese. Sandwich with the peppers, pickle, onion mixture and tofu.
• Heat a large cast-iron skillet over medium heat. Working in batches, add the sandwiches and top with another heavy skillet to flatten; cook until golden brown and the cheese melts, 2 to 3 minutes per side. Serve with the jicama sticks.

GLAZED TOFU SANDWICHES WITH JICAMA SLAW

Steps:

• Set the tofu on a cutting board and top with a cookie sheet and 2 or 3 heavy cans. Let stand for 1 hour or until the tofu is very firm and the liquid has been pressed out. Pat the tofu dry.
• Meanwhile, in a small bowl, whisk the jalapeno jelly with the ketchup, soy sauce, sesame oil and 1 tablespoon of the lime juice.
• In a large bowl, mix the sugar with the garlic and minced jalapeno. Using the side of a spoon, mash the mixture to a paste.
• Add the fish sauce and the remaining 1 tablespoon of lime juice. Stir in the jicama, carrots, cilantro, and mint.
• Light a grill.
• Brush the tofu and the cut sides of the rolls with the vegetable oil. Lightly grill the rolls, about 2 minutes.
• Grill the tofu over a hot fire until lightly charred, 8 to 10 minutes. Brush on the jalapeno jelly glaze and grill, turning and brushing until nicely glazed, 2 to 3 minutes longer.
• Spread a thin layer of mayonnaise on both halves of each roll. Mound the jicama slaw on the rolls and top with the tofu steaks. Close the sandwiches, cut in half and serve.

SMALL GLAZED SANDWICHES

Steps:

• Cut cheese slices into quarters.
• Layer rolls with meat and 1/4 slice of cheese.
• Heat ingredients for sauce to a boil.
• Using a brush spread sauce over top of rolls.
• Bake in oven at 350 for 10 - 15 minutes.

GREEN CURRY GLAZED TOFU

Steps:

• Cut the tofu in half lengthwise, then slice crosswise into 6 sections. (You'll have 12 squares total.) Transfer to a towel-lined plate and pat dry, then sprinkle with salt.
• Transfer the coconut milk to a liquid measuring cup or medium bowl, add the green curry paste, stir with a fork until smooth, then season to taste with salt. (Be aware that some curry pastes are quite salty.)
• Arrange the tofu in an even layer in a large (12-inch) nonstick or well-seasoned cast-iron skillet. Pour 2 tablespoons coconut-curry mixture over the tofu and flip the tofu to coat. Set the skillet over medium-high and cook tofu without flipping until the skillet is dry and the undersides of the tofu are speckled golden, 3 to 5 minutes.
• Add the oil, swirl to coat, then flip the tofu. Cook until browned and crisp, 3 to 5 minutes, then flip once more until the remaining side is browned and crisp, 1 to 2 minutes, adding additional oil as needed. Transfer to a plate.
• If the skillet is dry, add more oil, over medium-high, then add the vegetables, season with salt, and cook, without stirring, until charred underneath, 2 to 3 minutes. Pour in the remaining coconut-curry mixture and boil, stirring occasionally, until the vegetables are crisp-tender and the liquid has thickened to a glaze, 4 to 5 minutes. (The sauce is ready when a spoon dragged across the bottom of the skillet leaves a trail.) Turn off the heat, stir in the lime juice, then add the tofu and gently stir to coat. Season to taste with salt. Eat on top of rice.

GLAZED TOFU SANDWICHES WITH JICAMA SLAW

Steps:

• Place the tofu on a work surface and top with a cookie sheet and 2 or 3 heavy cans or pans. Let stand for about 1 hour, or until tofu is very firm and liquid has been pressed out. Pat the toful dry.
• In a small bowl, whisk the jalapeno jelly with the ketchup,soy sauce, sesame oil and 1 tbls. lime juice.
• In a large bowl, mix sugar with garlic and minced jalapeno. Using the side of a spoon, mash the mixture to a paste. Add the fish sauce and remaining 1 tbls. of lime juice. Stir in the jicama, carrots, cilatro and mint.
• Light a grill or turn on the broiler. Brush the tofu and the cut sides of the rolls with the olive oil. Lightly grill(or broil) the rolls, about 2 minutes. Grill or broil the tofu until lightly charred, about 8-10 minutes. Brush on the jalapeno jelly glaze and grill(or broil), turning and brushing until nicely glazed, 2 to 3 minutes longer.
• Spread a thin layer of mayonnaise on both halves of each kaiser roll. Mound the jicama slaw on the rolls and top with the tofu steaks. Colse the sandwiches, cut in half and serve! Enjoy!