Barbecue Tofu Sandwiches

Ingredients

• Tofu

  Firm, prepared with calcium sulfate and magnesium chloride (nigari)

  14 oz or 397g

• Paprika

  Spices

  1 tsp or 2g

• Garlic powder

  Spices

  ¼ tsp or 0.8g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Cornstarch

  1 tbsp or 8g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Barbecue sauce

  8 tbsp or 140g

• Coleslaw

  Compliments

  4 cups or 227g

• Mayonnaise

  Regular, with salt

  6 tbsp or 83g

• Honey

  2 tsp or 14g

• Dijon mustard

  Grey poupon

  1 tsp or 5g

• Vinegar

  Cider

  1 tsp or 5g

• Hamburger bun

  Mixed-grain

  4 roll or 172g

Directions

1. Press the tofu using a tofu press or by placing it on a baking sheet, covering it with a cutting board, and weighing it down with a heavy object for 30 minutes to remove excess water.
2. Chop the pressed tofu into 1/2-inch pieces and place them in a bowl.
3. In a small bowl, mix paprika, garlic powder, three-quarters of the salt, and pepper. Sprinkle over the tofu and stir gently to coat.
4. Add cornstarch to the tofu in increments, gently folding until fully coated.
5. Heat olive oil in a large non-stick skillet over medium heat. Add the tofu and cook, stirring occasionally, for about 10 minutes until firm and darkened.
6. Remove tofu from heat, add half of the barbecue sauce, and stir to coat.
7. Prepare coleslaw by mixing mayonnaise, honey, Dijon mustard, vinegar, remaining salt, and pepper in a bowl. Add coleslaw mix and stir until coated.
8. Assemble sandwiches by placing barbecue tofu on each bun, drizzling with remaining barbecue sauce, and topping with coleslaw.