Bali BBQ Tofu Sandwiches
with Pickled Vegetables & Cilantro Crema
Fragrant, spiced BBQ sauce coats tender tofu planks for a new twist on a comfort-food classic. Garlicky pickled radish, cucumber, and shallots add a peppery, crunchy burst of flavor, complemented by cooling, creamy cilantro crema.
Nutrition (per serving)
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INGREDIENTS
- 1 cucumber, thinly sliced
- 2 radishes, trimmed and thinly sliced
- 1 shallot, peeled and thinly sliced
- 1 tbsp chili garlic sauce
- 3 tbsp seasoned rice vinegar
- 2 ciabatta rolls, sliced
- 10 oz organic extra firm tofu, patted dry and cut into 6 planks
- 1/4 cup Bali BBQ Sauce
- 1/4 cup cilantro crema
- 2 tbsp vegetable oil*
- Salt*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
- ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
Nutrition (per serving)
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INSTRUCTIONS
Combine cucumber, radish, shallot, chili garlic sauce, and vinegar in medium bowl and toss. Let pickled vegetables sit until ready to serve.
Heat 1 tbsp vegetable oil in large nonstick skillet over medium heat. Add ciabatte, cut side down, and cook until golden brown, 2 to 3 minutes. Transfer to plate and wipe skillet clean. (4-servings: use 2 tbsp vegetable oil)
Heat 1 tbsp vegetable oil in same skillet over medium-high heat. Add tofu and cook until well browned, 3 to 4 minutes per side. Add BBQ sauce and cook until sauce thickens, 2 to 3 minutes. (4-servings: use 2 tbsp vegetable oil)
Drain pickled veggies and discard pickling liquid. Place bottom half of each ciabatta on plate and top with cilantro crema. Divide Bali BBQ tofu and pickled vegetables between sandwiches, close sandwiches, and serve with remaining pickled vegetables. Dig in!
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