20 Minute Pan-fried Satay Tofu Sandwich
This protein-packed (40g!) tofu sandwich is quickly pan-fried for a crisp exterior and slathered with an easy homemade peanut sauce for a dinner-worthy sandwich you’ll fall in love with!
Equipment
- immersion blender or bullet blender for the peanut sauce
Ingredients
- 4 slices high fibre sandwich bread gluten free if needed, see notes for low FODMAP
- 12 ounce package extra firm tofu patted dry
- 1 tablespoon avocado oil
- 4 inch piece cucumber thinly sliced on the diagonal
- small handful fresh cilantro tough ends trimmed
- ¼ batch peanut sauce I highly recommend you make a full batch...you'll use it!
- salt and pepper for seasoning
Instructions
- If you haven't already, whip up the peanut sauce with your immersion blender or bullet blender. Set aside.
- Slice the tofu in half horizontally so you end up with 2 thinner rectangles.
- Heat the oil in a nonstick skillet on medium and add the tofu. Sprinkle with salt and pepper.
- Cook until crisp and browned, 4-6 minutes. Flip, salt and pepper and cook until crisp, another 4-6 minutes.
- Toast 4 slices of bread. Slather each slice with peanut sauce (about a tablespoon each slice). Place the tofu on one side of each sandwich and top with sliced cucumber and cilantro sprigs. Add a bit more peanut sauce if you want it extra saucy and enjoy!
Notes
You can make a low FODMAP version of this sandwich if you need! Just use a low FODMAP gluten free bread like Schaar and omit the garlic from the peanut sauce.
Technically, we only have a low FODMAP rating for firm tofu at 170g. But given that half a package of my extra firm is also 170g, I think we're close here. If you're worried, just use a little less tofu.