Tofu and Vegetable Sandwich Asia Style
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 10 mins |
| Total Time | 1 hr 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 packet tofu
- 3 carrot (s)
- 0.25 ¼ head cabbage
- 3 onion (s), red
- 0.5 ½ pack feta cheese
- 4 slices bread
- 1 pinch (s) ginger powder
- 1 clove garlic
- 1 pinch (s) chili powder
- 1 pinch (s) paprika powder, smoked
- 1 pinch (s) cayenne pepper
- 1 dash balsamic vinegar, lighter
- 1 dash honey
- 1 dash hoisin sauce
- salt and pepper
- 1 dash soy sauce
- 2 dashes olive oil
Print Recipe
Pin Recipe Instructions
- Marinate the tofu for at least 1 hour or, preferably, overnight. To do this, put tofu, olive oil, soy sauce, chilli, finely chopped garlic, cayenne pepper, pepper and ginger in a sealable bag. Add more or less chilli and cayenne pepper depending on the heat you want.
- Peel the carrots and cut into fine julienne. Pluck the leaves of the cabbage and cut into fine strips. Peel the onions and cut into fine rings.
- Heat a pan with olive oil and sear the vegetables. Pour 1 shot or 1 large spoonful of honey or agave juice and hoisin sauce over the vegetables and let it caramelize briefly. Deglaze with soy sauce and balsamic vinegar. Lightly season the vegetables with paprika, a little salt and pepper.
- While the vegetables are sizzling slightly, cut the tofu into fine strips and fry them in a second pan. Add the marinade to the tofu in the pan. Add the tofu to the vegetables and arrange hot on a bread, roll or flatbread. Crumble the feta cheese over it or pour it in fine slices.
- A salad with a sour dressing goes very well with it.
- Tip: Instead of inserting the normal tofu, you can use smoked tofu.
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