For our Sunday lunch, Mr. O and I used this recipe from Vegetarian Times as our jumping-off point. As usual, we fiddled and fussed, and this was the result:
We weren’t precise enough to write out a real recipe, but here are the components for a tasty sandwich:
- Stir-fried tofu, finished with soy sauce
- Thinly shredded carrot and radish, quickly pickled in rice vinegar, sugar, and red pepper flakes
- Baby kale (our market was out of regular kale)
- Cucumber, cut into long, wide slices
- Fresh cilantro
We found that the our variation on the original recipe made enough for two sandwiches, and we made a little salad on the side of each (baby kale leaves, extra pickled vegetables, cucumber, blackberries, and a splash of olive oil).
Also: Siracha, where have you been all my life?