Makes 3 sandwiches
350g package of extra firm tofu, cut in slabs
1/2 onion, diced
4 spring onions, diced
1 red chili, sliced
4 cloves garlic, minced
1/2 tsp Chinese Five Spice
1/4 tsp white pepper
1/3 tsp sugar
1/2 tsp salt
1 tsp MSG
6 slices of bread or 3 ciabatta rolls
Soy Glaze:
3 tbsp tamari or soy sauce
3 tbsp maple syrup
1 tbsp sugar
1 tbsp rice vinegar
Pickled Slaw:
1 carrot, shredded
large handful shredded chinese/napa cabbage
4 tbsp rice vinegar
1/2 tbsp sugar
For the sandwich:
coriander
Add slaw ingredients to a bowl and mix well, set aside to pickle
add soy sauce glaze to a saucepan over medium heat. Summer until reduced by one third. It needs to be sticky but pourable.
sauté tofu until golden on all sides then remove from pan.
To the pan, add onion, spring onions, garlic and chili. Saute until onions soften and then add five spice, white pepper, sugar, salt, and MSG.
Cook for about a minute and then return tofu to the pan.
Load bread/roll with pickled slaw and tofu including coriander.
Serve!