Crispy Tofu Ciabatta
Summer sandwiches don't come much better than this juicy bad boy. This Asian-inspired ciabatta consists of wonderfully crispy tofu in a gently-spiced glaze, all covered with lashings of beetroot kimchi. It's punchy, crunchy, and tastes amazing. If you love a Bánh mì, then this will be right up your street.
Serves
Ingredients
For the tofu
<item-todo-done>280g extra firm tofu<item-todo-done><item-todo-done>4 tbsp cornflour<item-todo-done><item-todo-done>1 tbsp sesame oil<item-todo-done><item-todo-done>4 tbsp maple syrup<item-todo-done><item-todo-done>2 tbsp rose harissa paste<item-todo-done><item-todo-done> the juice of one lime<item-todo-done><item-todo-done> vegetable oil<item-todo-done><item-todo-done> salt and pepper to taste<item-todo-done>
For the sandwich
<item-todo-done> plant-based butter<item-todo-done><item-todo-done> Sriracha<item-todo-done><item-todo-done> jar of beetroot kimchi<item-todo-done><item-todo-done>30g coriander leaves<item-todo-done><item-todo-done>2 chunky loaves ciabatta<item-todo-done>
Before you start
Frying pan | Small mixing bowl
**Prepare the tofu **
- Drain and rip the tofu into long chunks and add to the mixing bowl.
- Add the cornflour with a good pinch of salt and pepper.
- Toss together until the tofu is completely coated.
Cook the tofu
- Heat the frying pan to a medium heat with enough vegetable oil to cover the whole base of the pan.
- Once hot, add the coated tofu chunks and cook for 8-10 minutes, turning regularly with tongs until golden and really crispy.
- Once done, transfer the tofu pieces to kitchen paper and set aside to drain.
Make the sauce
- In a small bowl, mix together the sesame oil, maple syrup, harissa paste and lime juice and stir to combine.
- Cook over a medium heat for 2 minutes until slightly thickened but still saucy.
- Once cooked, mix the tofu through the sauce.
Toast the bread
- Place a large frying pan over a medium heat and add the plant-based butter.
- Slice the bread loaves in half.
- Once the butter has melted, add the bread (cut side down) and cook until golden brown.
- Pushing each down to make them a bit thinner.
Assemble the sandwiches
- Add a good dollop of the sriracha onto the base of each toasted bread slice.
- Use a spoon to even out.
- Add a good dollop of the kimchi on top of each.
- Top with a big stack of the crispy tofu before topping with coriander.
- Finally, top with the final slice of bread, squeeze down and serve.