Tofu Sandwiches with Tangy Pepper Sauce

🥘 Ingredients

• of extra-firm tofu 1
• Kosher
• extra virgin olive oil or neutral-flavored oil of choice 2 tbsp
• Fresno chile peppers or jalapeños 3
• small red bell pepper chopped 3.9 oz
• apple cider vinegar 3 tbsp
• organic cane sugar 1 tsp
• kosher salt 1 tsp
• extra virgin olive oil 2 tbsp
• ciabatta rolls or baguette 4
• leave of romaine lettuce from small head of romaine 1
• Persian cucumbers or small English cucumber 1
• cilantro sprigs or fresh mint leaves no thick stems 1 handful
• For

1. 1

   For the pan-fried tofu: of extra-firm tofu , Kosher salt and freshly cracked black pepper, extra virgin olive oil or neutral-flavored oil of choice . For the tangy pepper sauce (see note 2): Fresno chile peppers or jalapeños , small red bell pepper chopped , apple cider vinegar , organic cane sugar , kosher salt , extra virgin olive oil . For the for assembly:: ciabatta rolls or baguette , leave of romaine lettuce from small head of romaine , Persian cucumbers or small English cucumber , cilantro sprigs or fresh mint leaves no thick stems , For serving: A handful of chips of choice or raw veggies such as carrot sticks or cucumber spears, optional.
2. 2

   Prep the tofu. Gently press down on the tofu block with a thin dish towel or a few paper towels to remove some excess water. Starting on the shorter side of the block, slice the tofu into slabs ⅓ inch (.75 to 1 cm) thick, about 10 to 12 slabs in a block. Gently press down on the slabs with a dry towel and repeat a few times. Sprinkle with a few pinches of salt.
3. 3

   Cook the tofu. Heat the olive oil in a 12-inch (30 cm) nonstick frying pan over medium-high heat. Line a large plate or cutting board with a few paper towels. Once the oil is shimmering, add the tofu slabs, salted side down. Sprinkle the top side with a pinch or two of salt. Cook for 5-7 minutes , gently moving the slabs around the pan as needed to coat evenly in the oil, or until the bottoms are golden brown. Flip the tofu and cook for 4 to 5 minutes on the other side until golden brown. Transfer the tofu to the paper towel-lined surface to absorb excess oil and sprinkle with a pinch or two of salt.
4. 4

   While the tofu cooks, make the Tangy Pepper Sauce. De-stem the chile peppers (see Note 3), then roughly chop. Remove the stem and seeds from the bell pepper, then roughly chop. Add all the ingredients except for the olive oil to a food processor or mini chopper. Pulse until the mixture is finely minced together but not totally pureed. NOTE: If the sauce is quite liquidy, add a fine mesh strainer over a bowl and drain the excess liquid. Transfer the sauce to an 8-ounce (250 mL) or larger jar for which you have a lid and drizzle with the olive oil. Mix well and taste, adding another pinch of salt or sugar as needed. You likely won’t need all the sauce today, so store leftovers in the sealed jar in the fridge for 2 weeks (or more) (see Note 2).
5. 5

   Prep the bread and sandwich toppings. Bread: Slice the ciabatta rolls in half (or the baguette into sections). Toast the bread using your preferred method (toaster, oven or broiler, pan-fry in oil, toaster oven, etc.) until golden. Romaine: Tear or cut the leaves to fit your bread. Cucumbers: Slice into rounds or into long strips, or use a Y-peeler to peel them into ribbons. Season with a pinch of salt and pepper.
6. 6

   Assemble. Spread 1 tablespoon (16g) of Spiced Tahini Sauce on one side of each toasted roll and as much Tangy Pepper Sauce as you want on the other side. Layer with Pan-Fried Tofu, lettuce, cucumbers, and cilantro sprigs or mint leaves. Enjoy immediately with a handful of chips on the side, if desired.