Spicy Tofu (TLT) My Own Noob Recipe

While this recipe is hardly creative, and could likely be perfected by a more experienced vegan cook, I adore it!  It's tofu, lettuce, and tomato(TLT) with a bit of Veganaise. The key to this recipe though is the hot sesame oil.  I found both regular sesame oil and the hot variant at my local asian market.  If you don't have hot sesame oil, find another way to spice up this dish, if possible.  I also made this recipe absent any spicy elements and it was no where as good. Read on for the full recipe.

The most difficult step is always the waiting, when it comes to tofu.  For this recipe I suggest that you use extra firm tofu, and more importantly that you press it for a full hour.  I myself am annoyed by waiting, so I set an alarm on my phone and do other things.  I press a full pound, then wrap it in a paper towel, stick it in an air tight container, and put it in the fridge for a quicker lunch.

Ingredients:
toasted sesame oil
hot sesame oil
ground black pepper, as needed
roma tomato, sliced
lettuce, any kind really
Veganaise (vegan mayo)
sliced whole wheat bread


Optional:
1/2 tablespoon red wine vinegar
1/2 tablespoon lemon juice, fresh or bottled


The first step will be to press the tofu.  I wrap the full brick of tofu in a paper towel, then a medium sized thick towel.  I then place a pizza stone on top, and a few other heavy items.  This seems to do the trick perfectly.

Next cut the brick in half length wise, then in to two large triangles.  This will give you four thick triangles out of the pound of tofu.  You could even cut the triangles thinner if you choose.  Heat a heavy bottomed pan to around a medium temperature for a short while before adding ingredients.  You might need to turn down the temperature if you see oil spitting out of the pan.

Pour a small amount of sesame oil into the sauce pan, and roughly a teaspoon or so of the hot sesame oil.  Then add the the vinegar and lemon juice, if using.  Place two tofu triangles in the pan and let cook for a while.  If you check it now and then you should see it browning on the bottom.  I have made this recipe with the tofu cooked slightly, and to the point that both sides had a tough brown "shell" like thickness.  Either way, if you have never cooked tofu you will notice that it really only browns the top, or maybe a millimeter into the tofu.  The rest will appear white-ish still. Before flipping it tot the other side I added some fresh ground black pepper, but you can add it at any time. Flip the tofu once the bottom has a nice golden brown, and there are no white spots anymore.  Continue flipping as desired until finished.

I usually place the sautéed tofu on a paper towel when I take them out of the pan.  Next slice up a roma tomato and tear off a few large pieces of lettuce.  Toast the bread, spead the Veganiase, build the sandwich, and promptly devour!