This Asian-inspired sandwich is equally good in wraps. Use organic tofu to avoid genetically modified soy.
1 block firm tofu
3 Tbsp (45 mL) plus 2 tsp (10 mL) tamari or sodium-reduced soy sauce, divided
2 Tbsp (30 mL) rice vinegar
1 Tbsp (15 mL) sesame oil
Juice of 1 1/2 limes
1/2 cup (125 mL) unsalted roasted peanuts
1/2 cup (125 mL) light coconut milk
1 tsp (5 mL) red chili flakes
1 tsp (5 mL) grated fresh ginger
1 medium carrot, peeled and shredded
1/2 head bok choy, thinly sliced
4 – 100% whole grain pitas, sliced in half
Slice tofu lengthwise into 4 equal-sized pieces. Cut each piece into 1/2 in (1 cm) matchsticks. Place in large container.
In bowl, whisk together 3 Tbsp (45 mL) tamari, rice vinegar, sesame oil, and juice of 1 lime. Pour over tofu, toss to coat, and marinate in refrigerator for at least 2 hours.
In blender or food processor, mix together peanuts, coconut milk, chili flakes, ginger, remaining tamari, and remaining lime juice until well combined, but making sure some peanut bits remain.
Stuff each pita half with tofu slices, shredded carrot, and bok choy. Drizzle in peanut sauce.
Each serving contains: 328 calories; 17 g protein; 19 g total fat (3 g sat. fat, 0 g trans fat); 27 g carbohydrates; 5 g fibre; 695 mg sodium
source: “The Humble Sandwich“, alive #347, September 2011