Tofu Sando

Serves 4

Tofu

  • 400g Oborodo Tofu

  • 2 eggs whisked on a plate

  • 1/4 cup (35g) plain flour

  • 1 1/2 cups (150g) panko breadcrumbs

  • pinch of sea salt

  • 8 slices white bread, crusts removed

For the topping

  • 1 cup shaved lettuce of your choosing

  • pickles of your choosing

To Finish

  • Japanese tonkatsu sauce

  1. Step 1

Place the eggs in a shallow bowl and whisk till combined. Place the breadcrumbs in a second shallow bowl and sprinkle the flour onto a plate. Working one at a time, dust a piece of tofu in the flour, then the egg and finally the breadcrumbs, using your hands to really push the crumbs into the tofu. Repeat with remaining tofu.

  1. Step 2

Heat a large non–stick frying pan over medium-low heat. Add enough oil to cover the base of the pan. The oil should be around 175C. Drop a few breadcrumbs into the oil, if they begin to fry the oil is ready for the tofu. Carefully lower the tofu into the pan, making sure the pieces are sitting side by side. Cook for 2–4 minutes on each side or until golden. Remove and transfer to a plate lined with a paper towel to remove excess oil.

  1. Step 3

Meanwhile, smear a generous amount of BBQ sauce on each slice of bread. Arrange the four pieces of tofu onto four pieces of bread and top with the remaining bread, giving a gentle push down with the palm of your hand.

  1. Step 4

Slice in perfectly symmetrical rectangles for maximum visual impact, delight in your knife skills, and serve!