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Asian Tofu Sandwich




Source of Recipe


Recipe by: Bill Wavrin of Rancho la Puerta


List of Ingredients




For the asian tofu:
1/2 cup Asian marinade (see recipe)
1 pound firm tofu
2 red bell peppers, seeded and julienned
2 red onions , sliced 1/4" thick
2 yellow squash , sliced 1/4" thick
4 scallions
1 lime
2 teaspoons low sodium soy sauce

For the sandwiches:
4 slices Herbed Garlic Scented Bread (see recipe)
1 tomato, sliced






Recipe



For the asian tofu:
1. Make the Asian Marinade, and Herb Garlic Scented Bread.

2. Drain the tofu in a colander over a bowl in the refrigerator.

3. Remove the tofu from the colander and place in a bowl with the marinade. Marinate for at least 2 to 3 hours for the tofu to absorb the marinade flavor.

4. Remove the tofu from the marinade and slice lengthwise into 4 equal pieces about 1/4 inch thick. Reserve the marinade to use with the vegetables.

5. Preheat the grill to medium.

6. When the grill is hot, toss the vegetables in the marinade for about 5 seconds. Place the vegetables on a grill-pan and toss for about 3 minutes until the vegetables begin to wilt and brown.

7. Place the tofu slices on the grill and cook each side for about 3 minutes or until the tofu is golden brown. Set aside to cool.

8. While the tofu is cooling, grill the scallions until golden. Place the scallions on a plate and squeeze the lime and soy sauce over them.

For the sandwiches:
9. To assemble the open-faced sandwiches, toast the bread and top with a lettuce leaf and slice of tomato. Place the tofu and a scallion and a portion of the grilled vegetables on top.


Asian Marinade
Recipe by: Bill Wavrin of Rancho la Puerta, Baja Mexico

This recipe serves: 48

Preparation time : 10 minutes


Ingredients
1/4 cup rice wine vinegar
3 tablespoons low-sodium soy sauce
2 tablespoons balsamic vinegar
1 teaspoon finely minced, fresh ginger root
2 cloves garlic, finely minced
pinch of chili flakes
1/2 teaspoon finely chopped, fresh rosemary
1/2 teaspoon sesame oil
1/4 teaspoon freshly cracked black pepper



Cooking Instructions
1. Place all the ingredients together in a bowl. Keep covered in the refrigerator until ready to use. The marinade will keep stored in the refrigerator for a week or two.

Note: Use to marinate vegetables, tofu, fish or chicken. Do not re-use marinade. The possibility of bacteria build-up is present.