Marinated Tofu Sandwich With Greens
Updated June 8, 2021
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1½teaspoons sesame oil
- 2tablespoons soy sauce, preferably low-sodium
- 1tablespoon mirin
- 1½teaspoons rice vinegar
- 2teaspoons minced or grated fresh ginger
- ½teaspoon sugar
- 3ounces tofu, sliced ¾ inch thick
- 1small tomato, preferably a plum tomato that isn’t too juicy, sliced
- ½small (3-ounce) avocado, sliced
- A handful of salad greens, such as wild arugula
- 2slices whole-grain bread
- 1teaspoon Dijon mustard
- 1tablespoon mayonnaise
- ½teaspoon wasabi paste or oil
Nutritional analysis per serving (4 servings)
152 calories; 10 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 4 grams polyunsaturated fat; 11 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 5 grams protein; 535 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Wrap the slices of tofu in a clean dish towel. Place on a cutting board and set another cutting board on top. Place a can of tomatoes or the equivalent on top of the cutting board to weigh down the board. Leave 20 minutes.
- Step 2
Mix together the sesame oil, soy sauce, mirin, rice vinegar, ginger and sugar in a wide bowl. Set the pressed tofu in the mixture, turn the slices over and leave to marinate 30 minutes.
- Step 3
Remove the tofu from the marinade, and pat dry with a paper towel.
- Step 4
Spread one piece of bread with mustard, and top with a mound of salad greens. Lay the tofu slices over the greens in a single layer. Lay the tomato slices over the tofu in a single layer. Top the tomatoes with the avocado slices. Stir together the mayonnaise and wasabi, and spread over the remaining piece of bread. Top the sandwich, press down firmly, cut in half and serve. Alternately, wrap in plastic, refrigerate and serve later.
- Advance preparation: The marinated tofu will keep for a week in the refrigerator. The sandwich will keep well for a day. Wrap tightly in plastic wrap and place in a bag. Keep cold if possible.
Private Notes
Comments
Quintuple marinade for a whole block of tofu: 10 tbsp soy sauce 5 tbsp mirin 2.5 tbsp rice vinegar 5 tsp grated ginger 2.5 tsp sugar
I made this sandwich every day for about eight weeks during quarantine - it helped me through. I double the marinade and add one block of tofu, halved horizontally, flipping periodically as it marinates in the refrigerator. It lasts for the four days I need to eat the whole thing myself. I didn't bother with wasabi mayonnaise but am sure that would have made it delicious. As it was, this was divine.
This is a restaurant-worthy sandwich. Really complex flavors and great textures. I made it exactly as written except that I had some wasabi mustard so I used that in place of separate wasabi and mustard and then just put mayo on by itself.
I used this marinated tofu as a topping for morning congee and it worked GREAT.
Step 1: If you don't already have one, get a tofu press. Save yourself the hassle of tea towels, paper towels, cutting boards, heavy cans of tomatoes etc. etc.
This Marinade actually flavors the tofu! Yes, double ingredients for a block of tofu. My husband did not know that it was tofu in the sandwiches. Next day served it with Quinoa and other additions.
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