An epic Asian-inspired sandwich with fried teriyaki tofu, a Chinese spiced nut butter, pak choi, and pickled cabbage. This is easy to make, super flavourful, and makes a wonderful 5-minute healthy, high-protein lunch, dinner, or even savoury breakfast!
Takes
Serves
Ingredients
Main Ingredients:
200gblock tofu
1tbspoil
1large head bok choy
200gsauerkraut
1ripe avocado
1carrot(ribboned)
4slicesbread
Pickled carrot ribbons or pickled onion
Marinade:
2tbsptamari
1tspgarlic powder
Pinchof chilli flakes or powder
1tbspmaple syrup
1tsprice vinegar
2tspsesame seeds
Chinese Infused Nut Butter:
3tbspalmond or peanut butter
1tbsptamari
1tbspmaple syrup
1tbspChinese five-spice
1tbspwater
Instructions
Heat the Pan:Heat a large non-stick pan over high heat.
Prepare the Marinade:In a small bowl, whisk together all the marinade ingredients: tamari, garlic powder, chilli flakes, maple syrup, rice vinegar, and sesame seeds.
Slice the Tofu and Bok Choy:Slice the tofu into two pieces, each 1 cm thick. Cut the base off the bok choy and separate the leaves. Destone and slice the avocado.
Cook the Tofu and Bok Choy:Add 1 tbsp of oil to the pan. Place the tofu in the pan and cook on both sides for 1–2 minutes until it starts to brown. Reduce the heat to medium, add half the marinade, and stir to coat the tofu. Then, add the bok choy, nestling it around the tofu, and cook for a few minutes until the greens wilt slightly.
Make the Chinese Infused Nut Butter:In a bowl, mix the almond or peanut butter, tamari, maple syrup, Chinese five-spice, and water until smooth. Taste and adjust the seasoning to your preference.
Assemble the Sandwich:Spread a generous amount of the spiced almond butter on each slice of bread.Layer the slices of avocado, sauerkraut, tofu, wilted bok choy, and pickled carrot ribbons or pickled onions. Assemble the sandwiches and cut in half.Serve and enjoy!
Notes
Tip: To beat the bloat, as referenced in our Gut Health Course – omit the pickled onion.
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