Spicy Sriracha Tofu Sandwich on Tip Top Super Thick
Serves 1
Serves 1
Ingredients
2 slices Tip Top Super Thick, lightly toasted
140g firm tofu, pressed and sliced into ½ inch thick slices
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp sesame oil
1 tbsp Sriracha sauce
1 tbsp cornstarch
vegetable oil, for frying
¼ carrot, julienned
3 slices daikon radish, julienned
¼ cup rice vinegar
1 tbsp sugar
½ tsp salt
½ cup vegan mayonnaise
1-2 tbsp Sriracha sauce (adjust to taste)
1 tsp lime juice
¼ cup fresh cucumber slices
¼ cup fresh coriander leaves
Method
In a bowl, whisk together soy sauce, rice vinegar, sesame oil, Sriracha, and cornstarch to create a marinade. Coat the tofu slices with the marinade and set aside for at least 20 minutes.
Heat vegetable oil in a frying pan over medium heat. Fry the marinated tofu slices until crispy and golden brown on both sides. Remove and drain on paper towel.
In a bowl, combine julienned carrot and daikon radish with rice vinegar, sugar, and salt. Mix well and let it sit for at least 15-20 minutes to pickle slightly.
In a small bowl, mix vegan mayonnaise with Sriracha sauce and lime juice. Adjust the Sriracha to achieve the desired level of spiciness. Set aside.
To assemble the sandwich first spread a generous layer of the Spicy Sriracha Mayo on one side of each slice of toasted Tip Top Super Thick. Arrange the crispy marinated tofu slices on one slice of bread. Top the tofu with pickled vegetables, fresh cucumber slices, and coriander leaves. Complete the sandwich with the remaining slice of bread, mayo-side down and serve immediately for best results.
