Pumbanh Mi Sandwich

 

One 16-ounce package extra firm tofu, drained

1-1/2 limes, zested, juiced (2 teaspoons zest, 3 tablespoons juice)

2 tablespoons plus 1 teaspoon chili garlic sauce

2 teaspoons less-sodium soy sauce

1-1/2 teaspoons honey

Nonstick cooking spray

2 cups thinly sliced cucumber

2 cups thinly sliced carrots

2 cups thinly sliced radishes

2 tablespoons rice vinegar

2 teaspoons sesame oil

1/4 cup plus 2 tablespoons nonfat plain Greek yogurt

Six 100% whole wheat thin flatbread halves

Wrap tofu with paper towels, place on a plate; top with a second plate and weigh down with a heavy object. Let tofu stand 15 minutes.

Whisk 1-1/2 teaspoons lime zest, 2 tablespoons lime juice, 2 tablespoons chili garlic sauce, soy sauce and honey in a small bowl. Cut tofu crosswise into 1/2-inch-thick slices; place in large zip-top plastic bag and pour lime juice mixture over tofu. Seal bag, pressing out excess air; gently massage and refrigerate at least 1 or up to 24 hours.

Preheat oven to 500°F; line a rimmed baking pan with parchment paper, spray with cooking spray. Arrange tofu in a single layer on prepared pan; spray with cooking spray. Bake tofu 20 minutes or until golden brown, turning once.

Toss cucumber, carrots, radishes, rice vinegar and oil in a large bowl; let stand 10 minutes. Makes about 6 cups.

Stir yogurt, and remaining 1/2 teaspoon lime zest, 1 tablespoon lime juice and 1 teaspoon chili garlic sauce in a small bowl. Makes about 1/2 cup. Spread inside of pita pockets with yogurt mixture; divide tofu and vegetables into pockets. Makes six servings.

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