Thai Tofu Peanut Sandwiches

Mountain White
Mountain White

INGREDIENTS

  • 2 Tbsp. Peanut Oil
  • 1 Package Firm Tofu, pressed and sliced into four sandwich-sized pieces
  • ¼ C. Creamy Peanut Butter
  • 3 Tbsp. Tamari or Soy Sauce, divided
  • 1 Tbsp. Rice Wine Vinegar
  • 1 Tbsp. Honey
  • 1 ½ tsp. Chili-garlic Sauce, divided
  • 1-2 Tbsp. water
  • 1 English Cucumber, thinly sliced
  • 2 C. Carrots, shredded
  • 1 Bunch Fresh Basil
  • ¼ C. Peanuts, chopped (for garnish)
  • 8 Slices Canyon Bakehouse Mountain White Gluten-free Bread, toasted if desired

DIRECTIONS

  1. In a small bowl, whisk together 1 Tbsp. tamari or soy sauce with ½ tsp. chili garlic sauce. Brush each tofu slice, front and back. Allow the tofu to marinate for 10-15 minutes.
  2. In a separate bowl, make the sauce by whisking together the remaining tamari, rice vinegar, honey, remaining chili-garlic sauce, and water.
  3. Add oil to a skillet over medium heat. Brown each slice of tofu on both sides.
  4. Assemble each sandwich by layering basil, browned tofu, peanut sauce, and veggies. Sprinkle with chopped peanuts to serve.