Broiled Marinated Tofu Sandwich Recipes

Steps:

• Preheat oven to 450 degrees.
• Slice tofu into 1/4-inch thick slices. Places slices into a shallow baking dish with the above marinade ingredients. Be sure to coat each slice of tofu well. Marinate for at least 15 minutes or up to 1 hour. Place the tofu slices on a lightly oiled baking sheet and bake 30 minutes or until deep golden brown and crispy on the outside. The marinade can be saved to use again. Be sure to boil the marinade before each additional use.
• Heat the toasted sesame oil on a skillet and add the scallions. Saute for 3 to 5 minutes on medium heat until they become soft and becoming translucent. Turn the heat down to low and add the remaining ingredients except the blanched scallion greens) incorporating the scallions into the miso. Heat through for 2 minutes, adding a little water if necessary.
• Make Asandwiches@ with the tofu slices, slathering one piece of tofu with the miso scallion mixture and placing another piece of tofu on top. Cut the sandwiches in half for hors d=oeuvres size or leave whole for main course. If desired, place a piece of nori on top of the tofu Asandwich@. Tie the piece together to form a package with the blanched scallion ribbons. Serve at room temperature.

Steps:

• Cut tofu into 10 thin slices. Set on a baking sheet, cover with another baking sheet, and weigh down with something heavy, such as a large can of food. Drain until excess water is removed, at least 30 minutes.
• Heat olive oil in a small cast iron skillet over medium heat. Toast ground cumin, chili powder, and oregano in the hot oil until spices are aromatic, about 2 to 3 minutes.
• Transfer oil and spice mixture to a saucepan over medium heat; stir in minced garlic, white wine vinegar, and white wine. Bring to a simmer, then remove marinade from heat.
• Place drained tofu into a glass dish; pour marinade over tofu. Cover with plastic wrap; refrigerate for at least 8 hours.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Remove tofu from marinade; pat dry with paper towels and place on broiler rack. Broil on each side until skin is crisp, about 6 minutes per side.
• To assemble, spread mayonnaise on one side of each slice of bread; place 2 tofu slices on 5 of the bread slices; top tofu with sliced tomato, arugula, red onion, salt, black pepper, and remaining slices of bread.

Steps:

• To make the marinade, combine the oil, soy sauce, garlic, lime juice (lemon juice can also be used), and honey. Mix it with a fork until combined.
• Place the tofu in the marinade until ready to cook (this can be a few minutes or a few hours, it doesn't really matter).
• Cook the tofu in a pan with a little of the marinade, no oil is necessary as it is already in the marinade. Cook till golden brown (or to your liking).
• While the tofu is cooking, lightly toast the bread. Then spread the mayonnaise on one slice and the mustard on the other.
• When the tofu is cooked, place it on one slice of bread, put the cheddar on top, and place it bread-side down in the pan. Place the lid on the pan to let the cheese melt.
• When the cheese has melted, remove the sandwich, place any veggies on top of the cheese, and place the last piece of bread on top.
• Serve warm!

Steps:

• Arrange sliced tofu in a single layer on a paper towel-lined plate. Press top with more paper towels to remove excess water. Arrange tofu in a 9-by-13-inch baking dish, or any shallow dish that can hold the tofu in one layer.
• In a small saucepan, combine oil, garlic and ginger over medium; bring to a simmer. Cook, stirring frequently, until softened and fragrant, 2 minutes. Add soy sauce, sugar, pepper and 1/4 cup water, and cook, stirring to dissolve the sugar, about 2 minutes.
• Pour hot marinade over tofu. Gently turn tofu slices to evenly coat, then cover dish tightly with plastic wrap to seal in heat. Refrigerate for 6 hours (or up to 8 hours), flipping tofu slices halfway through.
• Heat grill to medium and grease grates well (or heat a cast-iron grill pan over medium and lightly grease). Grill tofu over direct heat until golden and caramelized, about 3 minutes per side.
• Meanwhile, transfer marinade to a small saucepan over medium and warm through, 1 to 2 minutes. Stir in scallions.
• Transfer tofu to a serving plate and spoon over the sauce. Serve warm.

Steps:

• To press the tofu, sandwich the tofu between two plates. Weigh the top.
• plate with a heavy book, and press for 30 minutes. Remove the weight and.
• top plate, and empty the water from the bottom plate. The tofu is now.
• ready.
• Preheat the broiler. Slice the pressed tofu into thirds lengthwise.
• Place the tofu on a lightly oiled baking sheet and spread the tofu with the marinade.
• Broil the tofu 3 to 4 inches from the heat for 5 to 7 minutes on each.
• side, until browned and crisp on the edges. Serve it straight from the oven.
• or make a tofu sandwich on toasted multigrain bread topped with your.
• favorite condiments.

Steps:

• Press tofu.
• Whisk together fish sauce, 1/4 cup vinegar, sugar, shallot, Sriracha, and ginger. Transfer tofu to a baking dish and top with marinade. Marinate at room temperature, 30 minutes.
• Meanwhile, toss carrots with remaining vinegar. Season with salt and refrigerate.
• Preheat a grill or grill pan to medium-high heat. Coat with vegetable oil and add tofu (reserve marinade). Grill, turning, until crisp and charred in spots, 2 to 3 minutes per side.
• Generously brush cut sides of baguette with olive oil. Grill until toasted and golden, about 1 minute. Top bread with grilled tofu, carrots, herbs, and a drizzle of reserved marinade.

Steps:

• Cut tofu into 10 thin slices. Set on a baking sheet, cover with another baking sheet, and weigh down with something heavy, such as a large can of food. Drain until excess water is removed, at least 30 minutes.
• Heat olive oil in a small cast iron skillet over medium heat. Toast ground cumin, chili powder, and oregano in the hot oil until spices are aromatic, about 2 to 3 minutes.
• Transfer oil and spice mixture to a saucepan over medium heat; stir in minced garlic, white wine vinegar, and white wine. Bring to a simmer, then remove marinade from heat.
• Place drained tofu into a glass dish; pour marinade over tofu. Cover with plastic wrap; refrigerate for at least 8 hours.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Remove tofu from marinade; pat dry with paper towels and place on broiler rack. Broil on each side until skin is crisp, about 6 minutes per side.
• To assemble, spread mayonnaise on one side of each slice of bread; place 2 tofu slices on 5 of the bread slices; top tofu with sliced tomato, arugula, red onion, salt, black pepper, and remaining slices of bread.