Glazed Tofu Sandwiches With Jicama Slaw
- 2 (14 ounce) blocks extra firm tofu, drained, split horizontally
- 2 tablespoons jalapeno jelly
- 1 tablespoon ketchup
- 2 teaspoons soy sauce
- 12 teaspoon sesame oil
- 2 tablespoons fresh lime juice
- 1 tablespoon sugar
- 2 garlic cloves, crushed
- 1 teaspoon minced jalapeno
- 1 tablespoon fish sauce
- 1 small jicama, peeled, julienned
- 2 large carrots, julienned
- 14 cup cilantro, chopped
- 2 tablespoons chopped mint
- olive oil, for brushing
- 4 kaiser rolls, split
- mayonnaise
- Place the tofu on a work surface and top with a cookie sheet and 2 or 3 heavy cans or pans.
- Let stand for about 1 hour, or until tofu is very firm and liquid has been pressed out.
- Pat the toful dry.
- In a small bowl, whisk the jalapeno jelly with the ketchup,soy sauce, sesame oil and 1 tbls.
- lime juice.
- In a large bowl, mix sugar with garlic and minced jalapeno.
- Using the side of a spoon, mash the mixture to a paste.
- Add the fish sauce and remaining 1 tbls.
- of lime juice.
- Stir in the jicama, carrots, cilatro and mint.
- Light a grill or turn on the broiler.
- Brush the tofu and the cut sides of the rolls with the olive oil.
- Lightly grill(or broil) the rolls, about 2 minutes.
- Grill or broil the tofu until lightly charred, about 8-10 minutes.
- Brush on the jalapeno jelly glaze and grill(or broil), turning and brushing until nicely glazed, 2 to 3 minutes longer.
- Spread a thin layer of mayonnaise on both halves of each kaiser roll.
- Mound the jicama slaw on the rolls and top with the tofu steaks.
- Colse the sandwiches, cut in half and serve!
- Enjoy!
horizontally, jalapeno jelly, ketchup, soy sauce, sesame oil, lime juice, sugar, garlic, jalapeno, fish sauce, jicama, carrots, cilantro, mint, olive oil, kaiser rolls, mayonnaise
Taken from www.food.com/recipe/glazed-tofu-sandwiches-with-jicama-slaw-157040 (may not work)