Grilled Tofu, Bacon, and Avocado Sandwiches
Photo: Annabelle Breakey
Charles Phan’s Out the Door in San Francisco serves a nontraditional fried tofu bánh mì with grilled zucchini and avocado. Andrea Nguyen, a Santa Cruz, California, cookbook writer and cooking teacher, likes to change it up by marinating and grilling a slab of tofu and sliding it into a ciabatta roll along with the vegetables and bacon. Sriracha and a drizzle of the ginger-soy marinade add even more complex flavor.
How to Make It
Step 1
1
Cut 4 lengthwise slices from block of tofu, each about 1/2 in. thick. Transfer to a 9-in. square baking pan.
Step 2
2
Grate ginger with a Microplane, then press solids through a fine-mesh sieve into a bowl to get juice. Measure 2 tsp. ginger juice into another bowl. Whisk in sugar, pepper, both kinds of soy sauce, sesame oil, and 1 tbsp. canola oil, then pour over tofu. Turn tofu to coat and set aside, uncovered, 1 to 2 hours, turning halfway through.
Step 3
3
Brush a cast-iron grill pan lightly with more canola oil and heat over medium-high heat until pan is hot enough to evaporate a bead of water. Sear tofu, 2 pieces at a time (reserving marinade), until grill marks appear and tofu releases from pan easily, 3 minutes per side. Transfer to a plate.
Step 4
4
Toast rolls or bread, cut sides up, in a 300° oven until crisp, about 15 minutes. Meanwhile, toss zucchini in leftover tofu marinade and grill until tender and browned, about 4 minutes per side. Save remaining marinade.
Step 5
5
Spread about 1 tsp. mayonnaise on each half of roll, then drizzle about 1/2 tsp. of reserved marinade and 1/2 tsp. Sriracha on each. Sprinkle half of cilantro on bottom roll halves. Add tofu, bacon, zucchini, and avocado. Top with remaining cilantro and tops of rolls.
Ingredients
14 to 16 oz. block firm or extra-firm tofu
2 in. unpeeled fresh ginger
2 teaspoons sugar
2 pinches pepper
1/4 cup low-sodium soy sauce
1 tablespoon dark (black) soy sauce
3 tablespoons toasted sesame oil
About 1 tbsp. canola oil
4 ciabatta rolls, split horizontally, or 4 thick slices ciabatta loaf (about 3 1/2 in. wide), with most of insides of bread scooped out
2 zucchini, cut lengthwise into 1/4-in.-thick slices
About 3 tbsp. mayonnaise
About 4 tsp. Sriracha chili sauce
12 to 14 cilantro sprigs, roughly chopped
4 slices cooked bacon, halved crosswise
1 avocado, sliced
Directions
Step 1
1
Cut 4 lengthwise slices from block of tofu, each about 1/2 in. thick. Transfer to a 9-in. square baking pan.
Step 2
2
Grate ginger with a Microplane, then press solids through a fine-mesh sieve into a bowl to get juice. Measure 2 tsp. ginger juice into another bowl. Whisk in sugar, pepper, both kinds of soy sauce, sesame oil, and 1 tbsp. canola oil, then pour over tofu. Turn tofu to coat and set aside, uncovered, 1 to 2 hours, turning halfway through.
Step 3
3
Brush a cast-iron grill pan lightly with more canola oil and heat over medium-high heat until pan is hot enough to evaporate a bead of water. Sear tofu, 2 pieces at a time (reserving marinade), until grill marks appear and tofu releases from pan easily, 3 minutes per side. Transfer to a plate.
Step 4
4
Toast rolls or bread, cut sides up, in a 300° oven until crisp, about 15 minutes. Meanwhile, toss zucchini in leftover tofu marinade and grill until tender and browned, about 4 minutes per side. Save remaining marinade.
Step 5
5
Spread about 1 tsp. mayonnaise on each half of roll, then drizzle about 1/2 tsp. of reserved marinade and 1/2 tsp. Sriracha on each. Sprinkle half of cilantro on bottom roll halves. Add tofu, bacon, zucchini, and avocado. Top with remaining cilantro and tops of rolls.
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