Crispy Tofu Ciabatta

Super simple
Super simple
Super simple
Super simple
0:25 m

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.

Start cooking ➞




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.
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