Crispy Tofu Sandwiches with Ginger Peanut Sauce
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy tofu triangles topped with gingery peanut sauce and fresh vegetables stuffed in a sandwich wrap. These easy vegan sandwiches are inspired by Thai flavors with a satisfying protein.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1-14 oz. package extra-firm tofu
- 1 tbsp. vegetable or peanut oil
- 6 tbsp. creamy peanut butter
- 2 tbsp. rice vinegar
- 1 tbsp. soy sauce
- 2-3 tsp. light brown sugar (to taste)
- 1 tbsp. ginger juice (see note)
- cayenne to taste (optional)
- 1 tbsp. lite coconut milk or water
- 1 small carrot (peeled and shredded)
- 1 small sweet red pepper (sliced)
- 1/4 c. sliced green onion
- 2 tbsp. chopped cilantro
- 4 sandwich wraps (pitas, tortillas, or naan (if you don't eat dairy, make sure the naan is vegan if you use it!))
- lime wedges (optional)
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 10m
- Sodium
- 533mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 387mg
- Calcium
- 332mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 533MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.