Crispy Tofu Sandwiches with Ginger Peanut Sauce


Crispy Tofu

1-14 oz. package extra-firm tofu, pressed for 30 minutes (you can use a tofu press)

1 tbsp. vegetable or peanut oil

Ginger Peanut Sauce

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)


  • PREP 30 mins
  • COOK 10 mins
  • READY IN 40 mins


Crispy Tofu

Cut tofu crosswise into 8 slices; cut each slice into two triangles. Heat oil in a large skillet over medium high eat. Carefully place tofu in skillet (the oil may spatter a little!); cook about 5 minutes on each side, until golden and crispy. Transfer tofu to plate lined with paper towels to absorb any extra oil.

Ginger Peanut Sauce

Whisk together all ingredients. Add additional coconut milk or water, one tablespoon at a time, to thin sauce if necessary. (Some peanut butters are thicker than others, so the amount you need depends on the type of peanut butter you use.)


Heat sandwich wraps, tortillas, pitas, or naan according to package instructions--you want them to be pliable so they can be folded over without breaking. Top each with 4 pieces of tofu, shredded carrot, red pepper, green onion, cilantro, and peanut sauce and fold. Serve with lime wedges, if using.


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