Yield: Makes 5 servings
14 ounces extra firm tofu
1 tablespoon water
½ cup Kikkoman® Less Sodium Soy Sauce
1 teaspoon grated ginger
1 clove garlic
3 tablespoons Kikkoman® Rice Vinegar
2 tablespoons water
¼ teaspoon ground black pepper
¼ cup fat free mayonnaise
2 tablespoons Kikkoman® Sriracha Hot Chili Sauce
½ teaspoon lime zest
1 tablespoon canola oil
1 jalapeno, thinly sliced, seeds removed
1 carrot, cut into matchsticks
½ cucumber, cut into ribbons
1 avocado, mashed
½ cup fresh cilantro leaves
Cut tofu into five 1-inch thick slabs. Add the water, soy sauce, ginger and garlic into an 8×8-inch baking dish. Arrange tofu in the marinade in a single layer. Cover with plastic wrap and let marinate in the refrigerator for 15 minutes. Pull from the refrigerator and flip each piece of tofu. Place back in the refrigerator for another 15 minutes.
Make the quick pickled radishes by adding the radish, vinegar, water and ground black pepper to a small bowl. Cover with plastic wrap and store in the refrigerator until ready to use. Stir together mayonnaise, sriracha sauce, and lime zest. Set aside.
Heat canola oil in a non-stick skillet over medium-high heat for 2 minutes. Arrange tofu in a single layer in the pan. Cook for 5 minutes on one side or until lightly browned. Flip tofu and cook another 5 minutes on the second side until browned. Transfer to a plate to cool slightly. In a small bowl, mash avocado with a fork. Slice baguette into five 4-inch pieces.
To assemble sandwiches, spread 1 tablespoon sriracha mayo on each of the bottom slices of baguette. Spread 1 tablespoon mashed avocado on the bottom of each of the top slices of bread. Add tofu to the bottom slice of each sandwich and evenly divide cucumber ribbons, carrots, pickled vegetables, jalapeno slices, and cilantro leaves between each of the sandwiches. Top each with upper slice of bread spread with avocado.
Recipe by Deborah Murphy, MS, RDN