1 x 8 oz package Oome Maple Soy Tofu, cut into 6 even slices
3 tbsp mayonnaise (or vegan mayonnaise)
1 tbsp sriracha
a pinch of garlic powder
2 Portuguese rolls, sub buns, or similar crusted bread rolls, split
1 Japanese cucumber, cut into thin strips
1 jalapeno, seeded and sliced into long stirps (optional)
a few sprigs cilantro for garnish
Carrot and Daikon Pickle
1 cup daikon, julienned
1 cup carrot, julienned
2 tbsp + 1 tsp sugar, divided
2 tsp salt, divided
1/3 cup water
1/4 cup rice vinegar
How to make it
In a mixing bowl, combine hoisin sauce, ginger, lime juice and pepper and stir. Add sliced tofu and gently toss to coat. Cover in plastic wrap and transfer to the refrigerator to marinate for at least an hour.
In a small bowl stir together mayonnaise, sriracha and garlic powder until smooth.
Preheat BBQ to 400 F (200 C) and lightly oil the grill.
Turn off one side of the BBQ and place tofu on the cool side, reserving marinade. Cook for 15 minutes, flipping every 5 minutes and basting with reserved marinade, until slightly crisp and charred around the edges. For deeper grill marks, transfer the tofu to the hot side for the final couple of minutes.
Spread sriracha mayo onto split rolls and fill with grilled tofu, some pickled carrot and daikon, cucumber, jalapeno (if using) and a few sprigs of cilantro. Serve with remaining carrot and daikon pickles on the side.
In a mixing bowl, combine julienned carrot and daikon and sprinkle with 1 tsp each sugar and salt. Gently massage for a couple of minutes until vegetables release some moisture and become soft and pliable. Rinse and blot dry then transfer to a small jar.
In a pot over medium heat, combine water, vinegar and remaining salt and sugar. Heat just until dissolved- the mixture should be warm, but not hot. Pour over vegetables, seal jar and refrigerate for at least an hour. Carrot and Daikon Pickles can be made ahead and stored, refrigerated for up to one month, though will become more pungent over time.
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3 tbsp hoisin or sweet soy sauce
1 tsp grated ginger
1/2 lime, juice only
1/2 tsp cracked black pepper
1 x 8 oz package Oome Maple Soy Tofu, cut into 6 even slices
3 tbsp mayonnaise (or vegan mayonnaise)
1 tbsp sriracha
a pinch of garlic powder
2 Portuguese rolls, sub buns, or similar crusted bread rolls, split
1 Japanese cucumber, cut into thin strips
1 jalapeno, seeded and sliced into long stirps (optional)
