Category: Vegetarian Dishes

Serves: 6

Ingredients

• 1 (14-ounce) package water packed firm tofu, drained
• 2 tablespoons low-sodium soy sauce
• 2 teaspoons finely grated peeled fresh ginger
• 1/3 cup rice vinegar
• 1 Tbsp + 1 tsp stevia or truvia
• 1 teaspoon sea salt
• 1 ¼ cups (3-inch) matchstick cut carrot
• 1 cup sliced shiitake mushroom caps
• ½ teaspoon freshly ground black pepper
• 1 julienne-cut green onion
• 1 cucumber, peeled, halved lengthwise, and thinly sliced (about 2 cups)
• 2 tablespoons canola oil
• 1 (12-ounce) loaf gluten free French bread
• ½ cup fresh cilantro sprigs
• 2 jalapeno peppers, thinly sliced

Directions

1. Cut tofu crosswise into 8 (1/2 inch thick) slices. Arrange tofu on several layers of paper towels. Top with several more layers of pepper towels; top with a cast-iron skillet or other heavy pan. Let stand 30 minutes. Remove tofu from paper towels.
2. Combine soy sauce and ginger in a 13 x 9-inch baking dish. Arrange tofu slices in a single layer in soy mixture. Cover and refrigerate 8 hours or overnight, turning once.
3. Combine vinegar, sugar, and sea salt in a medium bowl, stirring until sugar and salt dissolve. Add carrot and next 4 ingredients (through cucumber); toss well. Let stand 30 minutes, stirring occasionally. Drain carrot mixture through a sieve; drain thoroughly.
4. Heat oil in a large nonstick skillet over medium-high heat. Remove tofu from marinade; discard marinade. Pat tofu slices dry with paper towels. Add tofu slices to pan; sauté 4 minutes on each side or until crisp and golden.
5. Preheat broiler
6. Cut bread in half lengthwise. Open halves, laying bread cup side up on a baking sheet. Broil 2 minutes or until lightly browned. Place tofu slices on bottom half of bread; top with carrot mixture, cilantro, and jalapeno slices. Top with top half of bread. Cut loaf crosswise into 6 equal pieces.

Nutrition Facts

Calories 369, Fat 14.1g, Protein 11.9g, Carbohydrates 49.6g, Fiber 5g, Cholesterol 0mg, Iron 2.6mg, Sodium 367mg, Calcium 147mg