Marinated Tofu Sandwich With Asian Greens Recipes

Steps:

• 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.
• 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.
• Remove the tofu from the marinade, and pat dry with a paper towel.
• 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.

Steps:

• To make the marinade, combine the oil, soy sauce, garlic, lime juice (lemon juice can also be used), and honey. Mix it with a fork until combined.
• Place the tofu in the marinade until ready to cook (this can be a few minutes or a few hours, it doesn't really matter).
• Cook the tofu in a pan with a little of the marinade, no oil is necessary as it is already in the marinade. Cook till golden brown (or to your liking).
• While the tofu is cooking, lightly toast the bread. Then spread the mayonnaise on one slice and the mustard on the other.
• When the tofu is cooked, place it on one slice of bread, put the cheddar on top, and place it bread-side down in the pan. Place the lid on the pan to let the cheese melt.
• When the cheese has melted, remove the sandwich, place any veggies on top of the cheese, and place the last piece of bread on top.
• Serve warm!

Steps:

• Cut tofu crosswise into 6 slices. Arrange in 1 layer on a triple layer of paper towels and top with another triple layer of towels. Weight with a shallow baking pan or baking sheet and let stand 2 minutes. Repeat weighting with dry paper towels 2 more times.
• Stir together soy sauce, sesame oil, brown sugar, ginger, garlic, Tabasco, and 1 tablespoon vegetable oil in a glass pie plate. Add tofu slices in 1 layer and marinate, turning over every couple of minutes, 8 minutes total.
• Heat a lightly oiled well-seasoned ridged grill pan over moderately high heat until hot but not smoking. Lift tofu from marinade with a slotted spatula (reserve marinade) and grill, turning over once carefully with spatula, until grill marks appear and tofu is heated through, 4 to 6 minutes total.
• While tofu grills, heat remaining teaspoon vegetable oil in a 12-inch skillet over moderately high heat until hot but not smoking, then sauté greens, tossing with tongs, until beginning to wilt. Add reserved marinade and sauté, tossing, until greens are just wilted, about 1 minute. Lift greens from skillet with tongs, letting excess marinade drip off, and divide between 2 plates.
• Serve greens with tofu slices.