Char Sui Tofu Sandwiches with Cucumbers
and roasted broccolini
- Tofu, extra-firm - 16 oz, sliced into 1/4" / .7 cm slices (vacuum-packed preferable)
- Garlic - 6 cloves, crushed
- Pineapple juice (6 oz / 175 mL) - 1 can
- Soy sauce, low-sodium - 1/4 cup
- Oil, cooking - 1/4 cup
- Chinese five spice - 1 tsp
- Foil - for roasting
- Hoisin sauce - 1/3 cup
- Mayonnaise - 1/4 cup
- Hoisin sauce - 1 Tbsp
- Chili garlic sauce (opt) - 1/2 tsp
- Cucumbers - 8 oz, thinly sliced
- Green onions - 2 stalks, finely chopped, white and green parts combined
- Hamburger buns or hoagie rolls - 4
- Broccolini - 1 lb, trimmed
- Oil, cooking - 1 Tbsp
- Oil, toasted sesame - 1/2 tsp
- Sesame seeds, white (opt) - 1 tsp
- Lime juice - 1 tsp
- Tofu - Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1/4” / .7 cm thick slices. (Keep in mind that you’ll be putting these on sandwiches, so make the slices the right size to fit between buns.) (Can be done 1 day ahead)
- Make marinade - Crush garlic cloves with the palm of your hand. Discard peels. Combine garlic cloves, pineapple juice, soy sauce, oil (portion for Char Sui), and Chinese five spice. (Can be done up to 5 days ahead)
- Marinate tofu - Place tofu in a baking dish (the slices can be overlapping slightly). Pour marinade over top, turning tofu to coat on both sides. Marinate for at least 30 minutes and up to 2 days. (Can be done 2 days ahead)
- Make Hoisin mayonnaise - Combine mayonnaise, Hoisin sauce (portion for sandwiches), and chili garlic sauce. (Can be done up to 5 days ahead)
- Broccolini - Trim broccolini. (Can be done up to 5 days ahead)
- Cucumbers / Green onions - Prep as directed.
- Heat oven to 375F / 190C. Line a sheet pan with foil and spray with nonstick cooking spray or brush with some oil. (Note: If the tofu and broccolini won’t easily fit in a single layer on one pan, use two sheet pans.)
- Remove tofu from marinade and place in a single layer on one side of prepared sheet pan. Toss broccolini with oil (portion for broccolini), toasted sesame oil, sesame seeds, and some salt. Place broccolini on the second side of sheet pan.
- Roast tofu and broccolini for 10 minutes. Remove pan from oven and flip tofu and broccolini with a spatula. Spoon Hoisin sauce (portion for tofu) over top of tofu.
- Return pan to oven and continue cooking until tofu is golden brown and broccolini is tender with crisp, golden edges, ~10 minutes more.
- Squeeze lime juice over broccolini.
- Toast buns.
- Assemble sandwiches by filling buns with Hoisin mayonnaise, green onions, tofu slices, and cucumbers. Serve with broccolini on the side.
Loved this so much. I ended up substituting the mayo for sour cream and it was delicious!1 Helpful
I avoided this recipe for a while and I am not sure why. It is super good. Cook times were off for the loin, but I had enough to start serving. I will definitely make this again.0 Helpful
I cannot emphasize how delicious this is, and this is coming from a recently reformed picky eater. Hoisin sauce is the first condiment that I've genuinely loved and I'm so happy that this recipe introduced me to it. If you're looking at this recipe and hesitating-- don't! You're in for a scrumptious meal, promise 🤤0 Helpful
We used chicken instead of pork and turned out delicious!0 Helpful
one of my family's favorites.0 Helpful
Didn’t have hopes but were we so surprised, it was delicious! Yum.0 Helpful
This was amazing! We marinated the pork for about 9 hours and it came out so tender and flavorful. Will definitely be making this again.0 Helpful