TLT (Tofu Lettuce Tomato) Sandwich
TLT (Tofu Lettuce Tomato) Sandwich
Ingredients
For the Smoky Tofu
- 1 block extra-firm tofu, 14-ounce, pressed and sliced into 1/4-inch thick rectangles
- 2 tablespoons vegetable oil
For the Tofu Glaze
- 1/4 cup soy sauce
- 2 tablespoons maple syrup
- 2 garlic, cloves, minced
- 1/2 teaspoon red pepper flakes
- 1 teaspoon cornstarch
For the Chili Mayo
- 1/2 cup mayonnaise
- 2 tablespoons chili crisp, with flakes and oil
For the Sandwich Assembly
- 1 baguette, large, sliced lengthwise into 4 portions
- 1 head green leaf lettuce, washed and dried
- 2 tomatoes, medium, sliced
Instructions
- 1
If your tofu is not pre-pressed, gently press the extra-firm tofu block for at least 15-20 minutes to remove excess water. Then, slice the pressed tofu into 1/4-inch thick rectangular pieces.
⏱️ 5 min
- 2
Heat vegetable oil in a large skillet over medium-high heat. Add the sliced tofu pieces in a single layer, being careful not to overcrowd the pan. Pan-fry for 3-4 minutes per side, until golden brown and slightly crispy. Remove the cooked tofu from the pan and set aside.
⏱️ 8 min
- 3
In the same skillet (no need to clean), combine the soy sauce, maple syrup, minced garlic, red pepper flakes, and cornstarch. Whisk well to combine. Bring the mixture to a simmer over medium heat, stirring constantly, until it thickens into a glossy, reddish-brown glaze, about 2-3 minutes.
⏱️ 3 min - 4
Return the pan-fried tofu pieces to the skillet with the glaze. Toss gently to ensure all tofu pieces are thoroughly coated in the smoky, sticky glaze. Remove from heat.
⏱️ 2 min - 5
In a small bowl, combine the mayonnaise and chili crisp. Stir until well combined and creamy.
⏱️ 2 min
- 6
Prepare the remaining sandwich components: Wash and dry the green leaf lettuce. Slice the tomatoes into even rounds.
⏱️ 3 min
- 7
To assemble the sandwiches: Open each portion of the baguette. Generously spread the prepared chili mayo on both halves of the bread. Layer several pieces of the glazed tofu onto the bottom half of each baguette. Top with fresh lettuce leaves, followed by slices of tomato. Add a few more glazed tofu pieces on top of the tomatoes.
⏱️ 10 min
- 8
Close the top half of the bread over the fillings. Cut each assembled sandwich in half, if desired, and serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
TLT (Tofu Lettuce Tomato) Sandwich
Ingredients
For the Smoky Tofu
- 1 block extra-firm tofu, 14-ounce, pressed and sliced into 1/4-inch thick rectangles
- 2 tablespoons vegetable oil
For the Tofu Glaze
- 1/4 cup soy sauce
- 2 tablespoons maple syrup
- 2 garlic, cloves, minced
- 1/2 teaspoon red pepper flakes
- 1 teaspoon cornstarch
For the Chili Mayo
- 1/2 cup mayonnaise
- 2 tablespoons chili crisp, with flakes and oil
For the Sandwich Assembly
- 1 baguette, large, sliced lengthwise into 4 portions
- 1 head green leaf lettuce, washed and dried
- 2 tomatoes, medium, sliced
Instructions
- 1
If your tofu is not pre-pressed, gently press the extra-firm tofu block for at least 15-20 minutes to remove excess water. Then, slice the pressed tofu into 1/4-inch thick rectangular pieces.
⏱️ 5 min - 2
Heat vegetable oil in a large skillet over medium-high heat. Add the sliced tofu pieces in a single layer, being careful not to overcrowd the pan. Pan-fry for 3-4 minutes per side, until golden brown and slightly crispy. Remove the cooked tofu from the pan and set aside.
⏱️ 8 min - 3
In the same skillet (no need to clean), combine the soy sauce, maple syrup, minced garlic, red pepper flakes, and cornstarch. Whisk well to combine. Bring the mixture to a simmer over medium heat, stirring constantly, until it thickens into a glossy, reddish-brown glaze, about 2-3 minutes.
⏱️ 3 min - 4
Return the pan-fried tofu pieces to the skillet with the glaze. Toss gently to ensure all tofu pieces are thoroughly coated in the smoky, sticky glaze. Remove from heat.
⏱️ 2 min - 5
In a small bowl, combine the mayonnaise and chili crisp. Stir until well combined and creamy.
⏱️ 2 min - 6
Prepare the remaining sandwich components: Wash and dry the green leaf lettuce. Slice the tomatoes into even rounds.
⏱️ 3 min - 7
To assemble the sandwiches: Open each portion of the baguette. Generously spread the prepared chili mayo on both halves of the bread. Layer several pieces of the glazed tofu onto the bottom half of each baguette. Top with fresh lettuce leaves, followed by slices of tomato. Add a few more glazed tofu pieces on top of the tomatoes.
⏱️ 10 min - 8
Close the top half of the bread over the fillings. Cut each assembled sandwich in half, if desired, and serve immediately.
⏱️ 2 min