Serves: 4 Calories: (420 + 10 + 35)/serving
| Ingredients | Qty | Prep |
| Baguette | 1 standard size | sliced |
| Tofu | 1 package, 12 oz | extra firm |
| Pickled carrot | ||
| Ginger scallion oil | ||
| Cucumber | 1 large seedless | wide julienne |
| Mayo | 1 tbsp | |
| For marinade: | ||
| Cilantro | 1/2 bunch | |
| Garlic | 4 medium cloves | |
| Coriander powder | 1 tsp | |
| Salt | to taste | |
| Pepper | 2 tsp | |
| Green chili | 1 medium | |
| Sugar | 2-3 tsp | |
| Soy sauce | 2 tsp | |
| Lemongrass | 2 tsp | |
| Oil | 2 tbsp | blend to paste |
Method:
- Cut tofu into wide slabs, about 11 or 12
- Brush marinade on one side and broil for 10 minutes
- Flip over, brush marinade and broil again for 10 minutes
- Remove from oven and pour remaining marinade on top
- Spread mayo on 1 side of bread and ginger scallion oil on other
- Place tofu, cucumber and pickled carrot and assemble sandwich
- Serve immediately
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