Balinese Tofu Sando

Nutrition per serve

Ingredients

• 1pcs Lebanese cucumber
• 200g cabbage
• 1pcs carrot
• 200g peanut satay tofu
• 55g ayam goreng paste
• 2pcs white bread rolls
• 10ml white vinegar
• 3ml sugar
• 10ml vegetable oil
• 30ml mayonnaise

Method

1. Step 1 — Prep ingredients
   Thinly slice the cucumber. Thinly slice the cabbage with a sharp knife or mandoline (see Kitchen 101). Peel the carrot, then shred using a julienne peeler or coarsely grate with a box grater.
2. Step 2 — Pickle cucumber
   Combine 2 tsp white vinegar and ½ tsp sugar in a large bowl. Add the cucumber and toss to combine. Set aside to pickle, tossing occasionally, until needed.
3. Step 3 — Warm tofu
   Preheat the grill to high. Heat 2 tsp vegetable oil in a medium frypan over medium heat. Cook the tofu for 2 mins each side or until golden and warmed through. Add the ayam goreng paste and 1 tbs water and cook, turning, for 1 min or until coated in the paste. Remove the pan from the heat.
4. Step 4 — Toast rolls
   Meanwhile, halve the bread rolls. Put on an oven tray, cut side up, and grill for 1-2 mins until lightly toasted. Combine 2 tbs mayonnaise and 2 tsp water in a large bowl and season with salt and pepper. Add the cabbage and carrot and toss to coat.
5. Step 5 — Serve up
   Top the roll bases with half the slaw. Layer with the tofu and drained pickled cucumber. Sandwich with the roll tops and serve with the remaining slaw. Enjoy!
6. Step 6 — Kitchen 101
   Get super-thin cabbage with a mandoline or use slow, fine strokes with a large sharp knife. The result is perfect for slaw – light, crisp and easy to eat.

Allergens

Eier, Gluten, Peanut, Sojabohnen, Wheat