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Tofu Sandwich with Cucumber and Hoisin Mayo

Iris Mogul

BY Mark Bittman

PUBLISHED August 23, 2018

I’m crazy about cucumber sandwiches: not the dainty English teatime fare, although those are good too, but big-flavored ones, like those with goat cheese, hummus, and, yes, tofu.

 

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Tofu Sandwich with Cucumber and Hoisin Mayo

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Makes 4 servings 1x

Time 15 minutes

Units Scale

Ingredients

  • 3 tablespoons vegetable oil, plus more for brushing the bread
  • 1 brick firm tofu (12 to 14 ounces)
  • 4 hamburger buns
  • 1/3 cup mayonnaise
  • 1 tablespoon hoisin
  • 1 medium cucumber

Instructions

  1. Turn the broiler to high; put the rack 6 inches from the heat. Put 3 tablespoons vegetable oil in a large skillet (preferably nonstick) over medium-high heat. Cut the tofu into 8 slices and pat them dry with a paper towel.
  2. Add the tofu to the skillet and cook, turning once, until it’s golden and crisp on both sides, 3 or 4 minutes per side.
  3. Split the buns in half, brush the insides with a little oil, and broil until lightly toasted, 2 to 5 minutes.
  4. Put 1/3 cup mayonnaise and 1 tablespoon hoisin in a small bowl; stir to combine. Peel the cucumber if necessary and cut into thin slices.
  5. When the tofu and buns are done, remove both from the heat. Spread the hoisin mayonnaise on the buns and top with the cucumber slices. Lay 2 slices tofu on top of each, close the sandwiches, and serve.

– Recipe from How to Cook Everything Fast

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