Tonight, be inspired by Tom Colicchio's philosophy to "craft a sandwich into a meal and a meal into a sandwich" and make this complex vegetarian dish. It combines char-broiled vegetables with crisp, golden brown tofu.
A peanut butter sesame oil sauce ensures that the sandwich is moist and delicious. Even if you don't put it together for dinner, it's an awesome portable lunch, so get the recipe and read more. 1 medium onion, cut into 1/2-inch-thick rounds Serves 2.
1 red bell pepper, cut into 4 long panels
2 teaspoons olive oil
6 ounces Thai-flavored baked tofu, cut into 1/2-inch slices
2 tablespoons natural unsweetened peanut butter
1/2 teaspoon honey
1/2 teaspoon toasted sesame oil
3/4 teaspoon grated fresh ginger
1 (4 ounces) 8-inch whole-wheat baguette, or wholegrain baguette , halved horizontally
Radish sprouts for garnish (optional)
1 medium onion, cut into 1/2-inch-thick rounds