Search Bread + Butter


Saturday, July 3, 2010

Grilled Tofu Sandwich with Korean Bean Sprouts

Tofu strikes again. I had half of the tofu from the stir-fry left, so I decided to marinate them in a bbq sauce mix the night before. The next day, I brought it out from the fridge and prepared good ol' Georgie -- That's my George Foreman grill for those how are wondering. I also had another bag of fresh bean sprout and made the Korean side dish, sukjunamul. It relatively easy to make, which is really great. The nice thing about tofu is that is can absorb flavors you basically put it with.

Oh mom was at the grocery one day and found these wheat sandwich thins from Orowheat. They look like round flatbread and come presliced. I found them to be pretty neat. They're great to use as burger buns, too, which you'll see in a few days.

Grilled Tofu Sandwich with Korean Bean Sprouts

3 firm tofu
1 small pita bread ot thin sandwich bread
 sukjunamul - korean bean sprout (recipe below)

1/2 c soy sauce
1 tsp brown sugar
1 1/2 Tbsp yellow mustard
1 1/2 Tbsp ketchup
1 tsp lemon juice

Slice the tofu in the 1-inch thick slices.

Mix the ingredients of the marinade together. Drizzle over the slices of tofu coating them liberally. Let the tofu sit for at least 1-hour. Best if over night.

Prepare a skillet or your grill. When it is hot enough, cook both sides roughly 5 minutes until it get s nice crisp crust to it.

Toast some bread and lay a tofu steak on one slice. Top with a nice generous helping of the bean sprouts and top with another slice of bread.


12 oz fresh bean sprouts
1/2 tsp salt
1 1/4 tsp sesame oil
1 small garlic clove - minced
1 green onion - fine shopped
1 tsp sesame seeds

Bring a small pot or sauce pan of water to a boil seasoned with some salt. Add the bean sprouts and boil them for roughly 2-4 minutes. Drain them from the water and cool. Sprinkle the salt, and mix well.  Let it sit for 2 minutes then squeeze out the excess water. Add the sesame oil, garlic, green onion ans sesame. Toss together. Set aide for 30 minutes before serving. You may add a little more salt or some soy sauce for more flavor.


Tangled Noodle said...

This looks healthy and delicious - just the kind of meal I would have to make up for all the awesome, but not always nutritious, Filipino vacation food! I have got to try the sukjunamul . . .

OysterCulture said...


I can honestly say, I've had nothing like this, but am very interested in giving it a try. Thanks for the great ideas you offer.

elra said...

Never made griled tofu, quite tempting Jenn!

Ameena said...

Is there anything the George Foreman can't do? Now if only the Teflon would stop flaking off of mine!!

The sandwich looks delicious.

Chow and Chatter said...

oh this is a tasty lil burger

sophia said...

Wow I never thought to put Korean kongnamul muchim (them bean sprouts) into a sandwich!! What a fantastic idea, Jenn!

рестораны в барселоне said...

Here, I don't really believe this will work. said...

This won't really have success, I consider like this.

Blog Widget by LinkWithin