Crispy Tofu Sandwiches with Ginger Peanut Sauce

Ingredients

• 1 400g package extra-firm tofu
• 1 tbsp vegetable or peanut oil

• 6 tbsp. creamy peanut butter
• 2 tbsp. rice vinegar
• 1 tbsp. soy sauce
• 2-3 tsp. light brown sugar (to taste)
• 1 tbsp. ginger juice (see note)
• cayenne to taste (optional)
• 1 tbsp. coconut milk or water

• 1 small carrot (peeled and shredded)
• 1 small capsicum (sliced)
• 1/4 cup sliced green onion
• 2 tbsp. chopped coriander
• 4 sandwich wraps, pitas, tortillas, or naan
• Lime wedges (optional)

Method:

1. Cut tofu crosswise into 8 slices; cut each slice into two triangles. Heat oil in a large saucepan over medium-high eat.
2. Carefully place tofu in saucepan (the oil may spatter); cook about 5 minutes on each side or until golden and crispy.
3. Transfer tofu to plate lined with paper towels to absorb any extra oil.

1. Whisk together all ingredients.
2. Add additional coconut milk or water, one tablespoon at a time, to thin sauce if necessary. (Some peanut butters are thicker than others, so the amount you need depends on the type of peanut butter you use.)

1. Heat sandwich wraps, tortillas, pitas, or naan according to package instructions--you want them to be pliable so they can be folded over without breaking.
2. Top each with 4 pieces of tofu, shredded carrot, red pepper, green onion, cilantro, and peanut sauce and fold.
3. Serve with lime wedges, if using.