Grilled Tofu Sandwich with Peanut Dressing

Staff Writer
Grilled Tofu Sandwich with Peanut Dressing
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
1171
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.

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.

Nutritional Facts

Total Fat
48g
74%
Sugar
52g
N/A
Saturated Fat
7g
36%
Cholesterol
3mg
1%
Protein
60g
100%
Carbs
141g
47%
Vitamin A
22µg
2%
Vitamin B12
0.7µg
11.7%
Vitamin B6
1mg
62%
Vitamin C
54mg
90%
Vitamin E
7mg
34%
Vitamin K
13µg
17%
Calcium
654mg
65%
Fiber
14g
54%
Folate (food)
384µg
N/A
Folate equivalent (total)
555µg
100%
Folic acid
101µg
N/A
Iron
14mg
80%
Magnesium
509mg
100%
Monounsaturated
21g
N/A
Niacin (B3)
20mg
100%
Phosphorus
705mg
100%
Polyunsaturated
16g
N/A
Potassium
1564mg
45%
Riboflavin (B2)
1mg
59%
Sodium
13145mg
100%
Sugars, added
34g
N/A
Thiamin (B1)
2mg
100%
Zinc
6mg
41%

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