Crisspi Asian Tofu Sandwich Recipe

Name: Crisspi Asian Tofu Sandwich
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Tofu; 1 Block Firm Tofu; 1 tablespoon Tapioca Starch; 1 cup Almond Milk; 1 tablespoon Sriracha; 1 cup Panko Bread Crumbs; 1 teaspoon Salt; 2 tablespoons Olive Oil; 12 Sub Rolls; Seaweed Slaw; 2 cups Rehydrated Seaweed; 1 cup Shredded Carrots; 1 cup Red Cabbage; 1/2 cup Rice Vinegar; 1/4 cup Liquid Aminos/Soy Sauce; 1 tablespoon Grated Ginger; 1 teaspoon Korean Chili Powder; 2 tablespoons Sesame Seeds (sriracha); 1/4 cup Vegan Mayo; 2 tablespoons Sriracha

Servings: persons

Tofu
1 Block Firm Tofu
1 tablespoon Tapioca Starch
1 cup Almond Milk
1 tablespoon Sriracha
1 cup Panko Bread Crumbs
1 teaspoon Salt
2 tablespoons Olive Oil
12 Sub Rolls
Seaweed Slaw
2 cups Rehydrated Seaweed
1 cup Shredded Carrots
1 cup Red Cabbage
1/2 cup Rice Vinegar
1/4 cup Liquid Aminos/Soy Sauce
1 tablespoon Grated Ginger
1 teaspoon Korean Chili Powder
2 tablespoons Sesame Seeds (sriracha)
1/4 cup Vegan Mayo
2 tablespoons Sriracha

1
Tofu Soak: Whisk together almond milk, tapioca flour and Sriracha in a small mixing bowl. Cut tofu into small rectangles or whatever shape you prefer. Approximately 16 slices. Put slices into mixing bowl and let soak for 5-10min.
2
Prepare breading by combining panko breadcrumbs, Korean chili powder and salt into a shallow bowl or plate.
3
Seaweed Slaw : Mix together all ingredients in a large mixing bowl and let marinate for 5minutes or until tofu is done.
4
Heat a skillet with 2 tbs of Olive Oil.
5
Take individual slices of tofu out of soak and drop into bowl/plate of breadcrumbs. With dry hand flip tofu until coated and then place in skillet. Repeat for all slices.
6
Cook for 3-5minutes or until desired level of crisp is achieved. Flip all tofu and cook for 3minutes. Remove onto plate.
7
Combine ingredients for Sriracha Mayo. (vegan mayo and sriracha)
8
Assembly: Lather mayo onto crispy side of sub roll and place 3-4 slices of tofu onto mayo. Top tofu with a small portion of seaweed slaw.

587

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Tofu, 1 Block Firm Tofu, 1 tablespoon Tapioca Starch, 1 cup Almond Milk, and more.

Yes, Crisspi Asian Tofu Sandwich falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crisspi Asian Tofu Sandwich

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions