Please brace your self for a humble brag. I’m really good at organising things, like really really good. Especially if I’m getting paid for it or even if it’s just for the general benefit of others. However, when the time comes for me to plan something for my self I’m forever cocking it up. Rarely a week goes by without me double booking my self for social events (by that I mean roller derby training, I don’t actually intend to go to many social events), forgetting to buy diet coke without which I can’t survive or failing to remember to visit the petrol station.
On the day I decided to blog this recipe I thought I was being really clever sorting everything out hours before I would be eating the sandwich. I made the marinade, pressed the tofu, found a suitable container to put it all in and went to buy the bread. Then along came lunch time and I started the short cooking leg of my plan and put everything on the baguette. I had my camera with me ready to take some quick pics before it went cool, but there was a little snag in that plan. My camera was dead. I will never ever let my food go cold waiting to get the perfect photograph so camera phone pics will have to do you for this post. Lets all ooh and aah at the pictures and then hopefully these photo’s won’t get an inferiority complex.
Whenever I eat this sandwich it tends to turn into a pretty elaborate affair, but this is the bare bones of the recipe so you can make it your own. I like to fry some kale in butter to line the bread with and have a side of chilli heat wave Doritos to add some crunch (it works, don’t judge me).
Tofu is probably the leanest protein you can get so that should sort all you January dieting types out. But you can shut up if you think this is “diet food”. The only things that I’d almost class as diet foods are those stupid Juice Plus type things and they are NOT FOOD. If you are saying you’re on a diet then think about it you’re always on a diet unless you’re not eating. Whatever you’re eating is your diet, if you want to be all healthy for January then just eat a little healthier don’t “diet”. You’re far more likely to stick to it that way. Rant over, now eat.
- 100g Firm tofu, sliced (3/4 inch) and pressed
- 1 tsp Sriracha
- 1½ tbsp Dark soy sauce
- ½ tbsp Light soy sauce
- ½ tsp grated fresh ginger
- Red and green bell peppers, cubed
- 3 Spring onions, sliced
- Black pepper to season.
- ⅛ vegetable/ sesame oil
- Mayonnaise (or a vegan alternative)
- Pickels (optional), sliced
- Put the wet ingredients into a bowl/ lunch box/ tub and stir in the vegetables.
- Add in the the vegetables, ginger and garlic and mix. Season to taste with the black pepper.
- Gently add in the tofu and spoon over a little of the mixture. Cover with a cling film or seal the tup with it's lid. Leave this to marinate for at least 30mins, occasionally spoon some more of the mixture over the tofu.
- Just before cooking the tofu and vegetables, cut the bread and spread with a desired about of mayonnaise.
- Heat the oil over a medium heat.
- Remove the tofu from the marinade and fry in the oil on either side until lightly browned.
- Pour the marinade and vegetables into the pan too cook. Allow the marinade to reduce and then add 3 tbsp of water and gently stir, this will allow the vegetables too cook further without burning.
- Once again reduce the mixture until everything is sticky, caramelised and cooked through.
- Heat the oil over a medium heat in a frying pan.
- Once cooked put the tofu and vegetable mixture onto the prepared bread.
- Serve immediately with pickles.