Glazed Tofu Sandwiches with Jicama Slaw Recipe

Name: Glazed Tofu Sandwiches with Jicama Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large blocks extra-firm tofu (14 ounces each), drained and split horizontally; 2 tablespoons jalapeno jelly; 1 tablespoon ketchup; 2 teaspoons soy sauce; 1/2 teaspoon Asian sesame oil; 2 tablespoons fresh lime juice; 1 tablespoon sugar; 1 garlic clove, crushed; 1 teaspoon minced jalapeno or serrano chile; 1 tablespoon Asian fish sauce; 1 small jicama (1 pound), peeled and julienned; 2 large carrots, julienned; 1/4 cup chopped cilantro; 2 tablespoons chopped mint; Vegetable oil, for brushing; 4 kaiser rolls, split; Mayonnaise

Servings: persons

2 large blocks extra-firm tofu (14 ounces each), drained and split horizontally
2 tablespoons jalapeno jelly
1 tablespoon ketchup
2 teaspoons soy sauce
1/2 teaspoon Asian sesame oil
2 tablespoons fresh lime juice
1 tablespoon sugar
1 garlic clove, crushed
1 teaspoon minced jalapeno or serrano chile
1 tablespoon Asian fish sauce
1 small jicama (1 pound), peeled and julienned
2 large carrots, julienned
1/4 cup chopped cilantro
2 tablespoons chopped mint
Vegetable oil, for brushing
4 kaiser rolls, split
Mayonnaise

1
Set the tofu on a cutting board and top with a cookie sheet and 2 or 3 heavy cans.
2
Let stand for 1 hour, or until the tofu is very firm and the liquid has been pressed out.
3
Pat the tofu dry.
4
Meanwhile, in a small bowl, whisk the jalapeno jelly with the ketchup, soy sauce, sesame oil and 1 tablespoon of the lime juice.
5
In a large bowl, mix the sugar with the garlic and minced jalapeno.
6
Using the side of a spoon, mash the mixture to a paste.
7
Add the fish sauce and the remaining 1 tablespoon of lime juice.
8
Stir in the jicama, carrots, cilantro and mint.
9
Light a grill.
10
Brush the tofu and the cut sides of the rolls with the vegetable oil.
11
Lightly grill the rolls, about 2 minutes.
12
Grill the tofu over a hot fire until lightly charred, 8 to 10 minutes.
13
Brush on the jalapeno jelly glaze and grill, turning and brushing until nicely glazed, 2 to 3 minutes longer.
14
Spread a thin layer of mayonnaise on both halves of each roll.
15
Mound the jicama slaw on the rolls and top with the tofu steaks.
16
Close the sandwiches, cut in half and serve.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 17 ingredients. The key ingredients include: 2 large blocks extra-firm tofu (14 ounces each), drained and split horizontally, 2 tablespoons jalapeno jelly, 1 tablespoon ketchup, 2 teaspoons soy sauce, and more.

Yes, Glazed Tofu Sandwiches with Jicama Slaw falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Glazed Tofu Sandwiches with Jicama Slaw

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