Sandwich with butternut spread – tofu – pickled cucumber

GOOD STUFF, the Asian inspired tofu sandwich.
These flavours just work: the creamy butternut spread, the light spicy tofu, sour pickled cucumber and crunchy cashew. Definitely one to try or to eat @MOK BXL!

I N G R E D I E N T S  BUTTERNUT SPREAD
1 butternut pumpkin (+/- 100g)
1 tbsp sesame oil
1 tbsp colza oil
1 tsp cayenne pepper
1 tsp salt
Black pepper

I N G R E D I E N T S  TOFU
400 g tofu (firm)
4 tbsp dark soy sauce
2 tbsp agave nectar
2 tbsp sesame oil
1 tbsp Sriracha sauce
1/2 tbsp rice wine vinegar

I N G R E D I E N T S  PICKLED CUCUMBER
1 part rice wine vinegar
1 part white vinegar
1 part water
1 cucumber
Black pepper
Bunch of mint

I N G R E D I E N T S  SANDWICH / GARNISH
Cashewnuts
Koriander
Red cabbage sprouts
Pickled cucumber
Tofu

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D I R E C T I O N S

BUTTERNUT SPREAD
1. Preheat oven to 180°c
2. Pierce little holes in the pumpkin with a fork
3. Put in the oven for 45 minutes
4. Let it cool down and scoop out the seeds using a spoon
5. Peal the pumpkin, cut in pieces and mix in the blender with salt, pepper, sesame oil, cola oil and cayenne pepper

TOFU
1. Prepare the marinade: combine the soy sauce, sesame oil, agave nectar, sriracha sauce and rice vinegar in a bowl
2. Press your tofu between a kitchen cloth or use kitchen paper. This is very important to make the tofu crispy
3. Let it marinate for at least 1 hour
4. Slice the tofu in slices of 0,5 cm
5. Preheat the oven to 180°c
6.Put the slices on a baking plate and cover with the marinade
7. Bake until golden brown (+/- 25 min, depending on your oven)

PICKLED CUCUMBER
1. Slice the cucumber with a mandoline
2. Combine the ingredients in a jar
3. Ready to eat the other day

Toast your bread, put on the butternut spread, cashew nuts, cilantro, pickled cucumber, sprouted red cabbage and top with tofu and extra cilantro!

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