Five-Spice Tofu Sandwich with Pickled Carrot

Make five-spice tofu sandwich with pickled carrot, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
150 g Firm tofu (Press it between two plates with a weight on top for ten minutes first. Wet tofu will not brown. Weighed after pressing. Silken tofu is about half the calories and protein.)
1 tsp Chinese five spice
1 tbsp (15 g) Soy sauce
1 tsp (5 g) Olive oil
2 slices, about 72 g White bread
60 g Carrot
2 tbsp Rice vinegar
1 tsp (4 g) Sugar (For the pickle. Most of it stays in the liquid.)
40 g Cucumber
A handful Fresh coriander
1 tbsp (15 g) Light mayonnaise
1 tsp (6 g) Sriracha
Ingredient notes on the recipe page.

METHOD
1. Cut the carrot into fine matchsticks and put them in the vinegar with the sugar and a pinch of salt. Leave for fifteen minutes.
2. Slice the pressed tofu into slabs a centimetre thick and dust them with the five-spice. Fry in the oil over a high heat for three minutes a side until browned, then add the soy sauce and turn the tofu in it as it bubbles away.
3. Mix the mayonnaise with the sriracha and spread it over both slices of bread. Layer the tofu, drained carrot, cucumber and coriander, and close.

Contains gluten cereals, eggs, soya and mustard.
Ordinary soy sauce is brewed with wheat. Tamari is brewed without wheat and is a separate ingredient here.
Supermarket loaves often contain soya flour. Check the bag.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/five-spice-tofu-sandwich

AI-generated images illustrating the recipe.

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