Grilled Tofu, Bacon, and Avocado Sandwiches
Charles Phan's Out the Door in San Francisco serves a nontraditional fried tofu bánh mì with grilled zucchini and avocado. Andrea Nguyen, a Santa Cruz, California, cookbook writer and cooking teacher, likes to change it up by marinating and grilling a slab of tofu and sliding it into a ciabatta roll along with the vegetables and bacon. Sriracha and a drizzle of the ginger-soy marinade add even more complex flavor.
- Time: 105 min
Source: Sunset Magazine
Ingredients
- to 16 oz. block firm or extra-firm tofu
- in. unpeeled fresh ginger
- teaspoons sugar
- pinches pepper
- low-sodium soy sauce
- tablespoon dark soy sauce
- tablespoons toasted sesame oil
- About 1 tbsp. canola oil
- ciabatta rolls, split horizontally, or 4 thick slices ciabatta loaf , with most
- zucchini, cut lengthwise into 1/4-in.-thick slices
- About 3 tbsp. mayonnaise
- About 4 tsp. Sriracha chili sauce
- to 14 cilantro sprigs, roughly chopped
- slices cooked bacon, halved crosswise
- avocado, sliced