Tofu Satay Sandwich Recipe

Press and prepare tofu

Drain the tofu and press for at least 15 minutes to remove excess water. Slice the block into 8 slices or slabs approximately 1/2-inch thick.

Make marinade

In a shallow bowl, whisk together coconut milk, red curry paste, turmeric, ground coriander, soy sauce, brown sugar, lime juice and 1/2 tsp salt until smooth.

Marinate

Place tofu slices in the bowl or a sealable bag and pour marinade over, ensuring pieces are coated. Refrigerate for at least 30 minutes, up to 4 hours for more flavor (turn halfway).

Cook tofu

Heat 2 tbsp vegetable oil in a nonstick or cast-iron skillet over medium-high heat. Remove tofu from marinade (reserve marinade for brushing if desired). Sear tofu 3–4 minutes per side until golden and slightly charred. Reduce heat if browning too quickly. Transfer to a plate and keep warm.

Toast pepitas (optional)

In a small dry skillet over medium heat, toast pepitas until fragrant and lightly browned, about 3–4 minutes, stirring frequently. Let cool slightly.

Blend sauce

In a food processor or blender, combine toasted pepitas, peanut butter, coconut milk, soy sauce, brown sugar, rice vinegar, lime juice, minced garlic, grated ginger, chili and 1/4 tsp salt. Blend until smooth, adding up to 2 tbsp water to reach a spreadable but thick sauce consistency. Taste and adjust seasoning (more lime for brightness, more sugar for sweetness, more soy for saltiness).

Make pickling brine

In a small bowl or jar, whisk together rice vinegar, water, sugar and 1/2 tsp salt until sugar dissolves.

Pickle vegetables

Place sliced cucumber, shallot and optional chili in the jar or bowl and pour brine over to cover. Press down to submerge. Let sit at room temperature for at least 20 minutes, or refrigerate for at least 1 hour for crisper flavor. These will keep refrigerated for up to 1 week.

Toss slaw

In a mixing bowl, combine shredded cabbage, grated carrot and chopped cilantro. Whisk rice vinegar, sesame oil, 1/4 tsp salt and black pepper together and pour over the vegetables. Toss to coat evenly. Taste and adjust seasonings. Keep chilled until assembly.

Make aioli

Whisk together mayonnaise, minced garlic, lime juice, toasted sesame oil and 1/4 tsp salt. Add 1 tbsp water if you want a looser spreadable consistency. Taste and adjust acidity or salt.

Warm rolls: Lightly brush cut sides of rolls with 1 tsp vegetable oil and toast in a skillet or under broiler until golden, about 1–2 minutes.

Spread aioli: Generously spread aioli on both cut sides of each roll.

Add satay base: Spread 1–2 tbsp pepitas satay sauce on the bottom half of each roll.

Layer tofu: Place 2 slices of the cooked curry tofu per sandwich (or enough to fill), stacking evenly.

Top with pickles and slaw: Drain some of the ajad pickles and distribute 2–3 tbsp onto each sandwich, then pile on about 1/2 cup cabbage slaw per sandwich (divide slaw among sandwiches).

Garnish and finish: Sprinkle crushed roasted pepitas and cilantro leaves over the slaw. Squeeze a little fresh lime juice over if desired. Close sandwiches and press gently.

Serve

Cut each sandwich in half and serve immediately with extra satay sauce and lime wedges on the side.