112 oz (340g) package of House Foods extra-firm tofu, drained
1TBSsesame oil
2TBSlow-sodium tamari, use soy sauce if not gluten free
2TBSmaple syrup
2tspmirin, optional
Herbed Tofu Dip
4.5oz(125g) House Foods soft tofu
2/3cup(125g) low-fat greek yogurt
1cuppacked, 20g cilantro leaves
1/2cuppacked, 10g basil leaves
2scallions
1 to 2clovesof garlic, peeled
1 1/2TBSlemon juice
1/2tsppaprika
pinchof salt
Sandwich Ingredients
4 to 6slicesof bread, I used gluten-free bread
thinly sliced red onions
sliced red pepper
butter lettuce or your favorite greens
Instructions
Wrap two paper towels around the tofu and set aside for 10 minutes.
Meanwhile, prep the herbed tofu dip. Throw all the ingredients in a food processor and blend until smooth. Taste and adjust seasonings, if necessary.
Stir tamari, maple syrup, and mirin in a small bowl. Set aside.
Slice block of tofu into 6 slices. Over medium-high heat, heat a pan with 1 tablespoon of sesame oil. When the pan is hot, add tofu slices. The tofu should start sizzling as soon as it hits the pan. Fry each side for 4 to 5 minutes, until golden brown. You can also brown the edges for about a minute. Plate fried tofu.
Reduce heat to medium-low and pour teriyaki sauce into pan. Add tofu pieces back to the pan and cover them in the sauce. Turn off heat.
Build your sandwich with the herbed tofu dip, teriyaki tofu, red onions, red pepper, and lettuce. If you are using small slices of bread, you'll only want to use 2 slices of tofu. If you have a larger slice of bread, use 3 slices.
Serve immediately.
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