I have a thing for magazines.
People always say that print is dead and that the internet has replaced magazines and newspapers. Well, clearly these people do not know me. Because I will take a print magazine over the internet any day. There’s something about magazines that gives me a warm, fuzzy feeling inside.
It’s probably because I grew up reading magazines. My grandma subscribed to just about every publication under the sun–Cosmopolitan, Allure, Good Housekeeping, Lucky. But my favorite were the tabloids. Once a week, my grandparents would drop off a big shopping bag full of old magazines for my mom to read and I’d immediately rifle through them, pull out The National Enquirer, and bring it up to my room. I was quite possibly the only third grader who knew all about Jessica Hahn or that Kitty Dukakis was drinking rubbing alcohol before her stint at Betty Ford. And when I grew up, it was kind of fitting that I was a periodicals librarian. For a while, at least.
Although I still love tabloids, most of my magazine subscriptions are food-related now. If it’s a magazine and it involves food, you can bet I probably get it delivered to my mailbox once a month. Years ago, I used to tear out all the vegetarian recipes, but lately I gravitate towards the recipes made with meat. It’s more of a challenge! And so many of the vegetarian recipes in magazines are similar–vegetable lasagna is nice, but I don’t need 20 recipes for it, you see.
I clipped out a recipe for a Grilled Thai Chicken Sandwich from the most recent issue of Eating Well because I thought it would be good with tofu instead. I ended up making a lot of changes, but the resulting meal was super tasty.
If you read my tofu for tofu haters post, you might remember this cooking technique–I cut the tofu into 16 triangles and then fry it in a tablespoon of oil. It gives the tofu a crunchy exterior and a bit of a nutty flavor. But the real nutty flavor comes from peanut sauce. Delicious ginger peanut sauce!
(I also have a thing for peanut sauce.)
Crispy tofu triangles are topped with gingery peanut sauce and fresh veggies in these easy vegan sandwiches. Inspired by Eating Well's Grilled Thai Chicken Sandwiches; sauce adapted from The New York Times' Tofu with Peanut Ginger Sauce.
Ingredients
- 1-14 oz. package extra-firm tofu, pressed for 30 minutes
- 1 tbsp. vegetable or peanut oil
- 6 tbsp. creamy peanut butter
- 2 tbsp. rice vinegar
- 1 tbsp. soy sauce
- 2-3 tsp. light brown sugar (to taste)
- 1 tbsp. ginger juice (see note)
- cayenne to taste (optional)
- 1 tbsp. lite coconut milk or water
- 1 small carrot, peeled and shredded
- 1 small sweet red pepper, sliced
- 1/4 c. sliced green onion
- 2 tbsp. chopped cilantro
- 4 sandwich wraps, pitas, tortillas, or naan (if you don't eat dairy, make sure the naan is vegan if you use it!)
- lime wedges (optional)
Instructions
- Cut tofu crosswise into 8 slices; cut each slice into two triangles. Heat oil in a large skillet over medium high eat. Carefully place tofu in skillet (the oil may spatter a little!); cook about 5 minutes on each side, until golden and crispy. Transfer tofu to plate lined with paper towels to absorb any extra oil.
- Whisk together all ingredients. Add additional coconut milk or water, one tablespoon at a time, to thin sauce if necessary. (Some peanut butters are thicker than others, so the amount you need depends on the type of peanut butter you use.)
- Heat sandwich wraps, tortillas, pitas, or naan according to package instructions--you want them to be pliable so they can be folded over without breaking. Top each with 4 pieces of tofu, shredded carrot, red pepper, green onion, cilantro, and peanut sauce and fold. Serve with lime wedges, if using.
Notes
To press tofu, use a tofu press, or place between two plates or cutting boards lined with paper towels and weighed down with a heavy object for at least 30 minutes. To make ginger juice, grate about 2 tablespoons of ginger (you can use a ginger grater like this one), wrap in cheesecloth and squeeze juice into small bowl. Discard pulp.
© 2011-2013, Oh My Veggies. Feel free to pin my posts but do not repost my recipes on your blog, Tumblr, or any other website.
Your pics are mouthwatering!
I will try this recipe, but I’m going to substitute the tofu with Paneer cheese. I’m one of those tofu haters))) Maybe that’s because I can’t cook it right. As for Paneer cheese it always taste great!
My husband loves paneer! I’ve never tried cooking with it myself, though.
You’ll be surprised how easy it is to make it. It takes about 30 min. The fatter the milk you use the tastier the paneer is. Check out the recipe here http://www.veggykitchen.com/home-made-curd-cheese-panir/
That looks so good. I LOVE tofu and I’m usually just eating it the same way – so love finding new recipes!
Thanks for the recipe it is excellent-highly recommended! Made some minor adjustments and found this flavorful with the right balance of creamy, crunchy, zesty, and smooth.
I’m so glad you liked it–thanks for letting me know!
I love the sounds of this recipe! Of course I love the sounds of anything that has peanut sauce haha…I love the combination of tofu, carrot, red pepper and peanut sauce, but I’ve only tried it as salads or noodle dishes – I bet it would make an amazing sandwich!
This is my favorite peanut sauce recipe. Oh, it is so good!
I get my magazines on my e-reader and read my news online — being in the newspaper business, I’m probably shooting myself in the foot. I prefer magazines in print, but I figured I’m saving trees and the e-version is cheaper. Yum, I love crispy tofu! Would never have dreamed of saying that 10 years ago. I like the flavors in this!
Maybe if I had an iPad, I’d be more inclined to read magazines online. But my laptop is too huge (it’s a widescreen) and my phone is too small.
These look good. I need to see if I can have tofu for my candida diet. I sure hope so.
Oh my, this looks so incredible! Beautiful colors and I love the flavors!
I might try this with a Vietnamese bánh mì baguette type bread, since the ingredients seem to fit it well.
That would definitely work well!
Looks delicious, as usual! Such a colorful combination, too!
These are so ridiculously delicious! I broiled the tofu instead of frying it (to save myself the mess and to use less oil). I also threw some kale lightly sauteed with ginger on there, too. Incredible lunch! I can’t wait to make them again (or to eat them again tomorrow since I have more tofu).
Yay, I’m happy they turned out well! I love the idea of adding kale to them too!
I made this tonight. SO good, very flavorful, and not complicated. (: Thanks!
Thanks for letting me know–I’m glad you enjoyed it!
This was great AND an adventure as I dropped the glass jar I used to make the peanut sauce on the floor and had to remake it, thereby burning the last batch of tofu….
Oh no! I’ve had my fair share of kitchen accidents too, so I can sympathize.
I’m glad the sandwiches still turned out well though!
Me and the Mrs. loved these! The peanut sauce is extremely addicting. Also, thank you for introducing me to the wonders of pressing tofu.
Woo hoo! Peanut sauce makes everything better, right? Thanks for the comment–someday you’ll have to share your beer bread recipe with me.
Wow! I just made this tonight, and it was seriously one of the best things I’ve ever eaten. This is definitely my go-to peanut sauce recipe from now on!
Thank you for the comment–I’m so glad you enjoyed the recipe!
It’s one of my favorites too.