Grilled Tofu Sandwich with Peanut Dressing

Grilled Tofu Sandwich with Peanut Dressing
Staff Writer
Grilled Tofu Sandwich with Peanut Dressing
Jane Bruce

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. Such was the inspiration behind my very own version. 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.

2
Servings
1352
Calories Per Serving
Deliver Ingredients

Notes

*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.

Ingredients

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)

Directions

For the dressing

Combine the peanuts and sugar in the bowl of a food processor and pulse until combined. With the machine running, gradually add the water until slightly grainy while still runny. It should not turn creamy like peanut butter; there should still be some texture.** Blend in the sambal oelek or Sriracha and fermented shrimp paste, if using.

For the sandwich

In a bowl or shallow dish, mix together the first 7 ingredients until the sugar is dissolved. Add the tofu and marinate for at least ½ hour and up to 2 hours to let the tofu absorb the flavors.

Then, preheat a gas grill or cast-iron grill pan over medium heat. When hot, add the tofu and grill until grill marks appear, about 5 minutes on each side.

Slather the baguette halves with peanut dressing and make 2 sandwiches. Slice the tofu again into thinner slices, if desired, and add the tofu to the bottom bread slices. Then add the lettuce, cilantro, and jalapeño, if using, and the top slices. Serve.

Nutritional Facts

Total Fat
88g
100%
Sugar
13g
14%
Saturated Fat
17g
71%
Cholesterol
28mg
9%
Carbohydrate, by difference
113g
87%
Protein
37g
80%
Vitamin A, RAE
436µg
62%
Vitamin B-12
2µg
83%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
18mg
24%
Vitamin K (phylloquinone)
12µg
13%
Calcium, Ca
453mg
45%
Choline, total
58mg
14%
Copper, Cu
2mg
0%
Fiber, total dietary
17g
68%
Folate, total
247µg
62%
Iron, Fe
23mg
100%
Magnesium, Mg
371mg
100%
Manganese, Mn
4mg
100%
Niacin
14mg
100%
Pantothenic acid
2mg
40%
Phosphorus, P
907mg
100%
Riboflavin
2mg
100%
Selenium, Se
35µg
64%
Sodium, Na
1111mg
74%
Thiamin
2mg
100%
Vitamin D (D2 + D3)
1µg
7%
Water
375g
14%
Zinc, Zn
7mg
88%

Grill Shopping Tip

Think twice before buying a thicker piece of meat; a 2-inch thick steak takes four times (not twice) as long as 1-inch thick steak to cook.

Grill Cooking Tip

If you're cooking something that's been marinated, make sure to pat the item dry before it hits the grill. Any sugar in the marinade will burn.