Marinated Tofu Sandwich With Asian Greens

You won’t use all of the marinade for this sandwich, so add more tofu to it for another meal.

Ingredients

• 1 ½ teaspoons Asian sesame oil
• 2 tablespoons soy sauce, preferably low-sodium
• 1 tablespoon mirin (sweet Japanese rice wine)
• 1 ½ teaspoons rice vinegar
• 2 teaspoons minced or grated fresh ginger
• ½ teaspoon sugar
• 3 ounces tofu, sliced 3/4 inch thick
• 1 small tomato, preferably a plum tomato that isn’t too juicy, sliced
• ½ small (3-ounce) avocado, sliced
• A handful of Asian salad mix or wild arugula
• 2 slices whole-grain bread
• 1 teaspoon Dijon mustard
• 1 tablespoon mayonnaise
• ½ teaspoon wasabi paste or oil

• Nutritional Information

  • Nutritional analysis per serving (1 serving)

    591 calories; 37 grams fat; 4 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 7 grams polyunsaturated fat; 45 grams carbohydrates; 14 grams dietary fiber; 10 grams sugars; 21 grams protein; 5 milligrams cholesterol; 2170 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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One sandwich

Preparation

1. Wrap the slices of tofu in a clean dish towel. Place on a cutting board and set another cutting board on top. Place a can of tomatoes or the equivalent on top of the cutting board to weigh down the board. Leave 20 minutes.
2. Mix together the sesame oil, soy sauce, mirin, rice vinegar, ginger and sugar in a wide bowl. Set the pressed tofu in the mixture, turn the slices over and leave to marinate 30 minutes.
3. Remove the tofu from the marinade, and pat dry with a paper towel.
4. Spread one piece of bread with mustard, and top with a mound of salad greens. Lay the tofu slices over the greens in a single layer. Lay the tomato slices over the tofu in a single layer. Top the tomatoes with the avocado slices. Stir together the mayonnaise and wasabi, and spread over the remaining piece of bread. Top the sandwich, press down firmly, cut in half and serve. Alternately, wrap in plastic, refrigerate and serve later.

• Advance preparation: The marinated tofu will keep for a week in the refrigerator. The sandwich will keep well for a day. Wrap tightly in plastic wrap and place in a bag. Keep cold if possible.

1 hour