We’re back with another super delicious yet simple recipe using Cauldron Original Tofu block, but this time, to create a Satay Sando that’s perfect midweek meal inspiration. A crispy, pan-fried tofu, satay sauce and a vibrant slaw stacked between two slices of white bread, it’s the ultimate vegan sandwich but we assure you, it will win brownie points with even meat eaters and vegans alike. You HAVE to try this recipe..
- Grate or finely slice half a head of white cabbage and set aside. Then prep your bread by slicing off the crusts and set aside.
- To make the satay sauce, add lime juice, maple syrup, soy, curry powder, peanut butter and coconut milk to a small saucepan. Heat and bring to a simmer. Simmer for 5 mins until thickened and remove from the heat.
- For your Tofu, cut open the pack of Cauldron Original Tofu and drain off the liquid from your tofu, then wrap it in a kitchen towel and give it a squeeze to draw out the water (cauldron tofu prep - YouTube). Using a fresh kitchen towel, give it another squeeze. Then slice your tofu into 2cm thick slices and season with salt.
- To panne your tofu, place panko, black sesame and white sesame in a bowl, flour, salt and pepper in a separate bowl and in a final bowl your plant based milk.
- Dredge your Tofu first in the seasoned flour, then the milk and finally the panko and sesame.
- Heat vegetable oil in a frying pan and fry the tofu until golden brown on both sides. Remove and place on a sheet of kitchen paper to drain any excess oil.
- To serve, spread your satay sauce on each side slice of bread, top with crispy tofu and then shredded cabbage. Enjoy!