The lunch edit 953

Five-Spice Tofu Sandwich with Pickled Carrot

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

1 serving · 12 ingredients · 3 steps

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Five-Spice Tofu Sandwich with Pickled Carrot, plated and ready to serve. — The finished recipe. Five-Spice Tofu Sandwich with Pickled Carrot

Ingredients 1 to 6 for five-spice tofu sandwich with pickled carrot arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Ingredients 7 to 12 for five-spice tofu sandwich with pickled carrot arranged separately on a dark worktop. — Ingredients 7 to 12. 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

Five-Spice Tofu Sandwich with Pickled Carrot, preparation step 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. — Step 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.

Five-Spice Tofu Sandwich with Pickled Carrot, preparation step 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. — Step 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.

The finished five-spice tofu sandwich with pickled carrot. — Step 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.

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