Yuzu Shiso Tofu Kabocha Sando with Wasabi Slaw is a delightful Japanese-inspired dish that combines the zesty and aromatic flavors of yuzu and shiso with the subtle sweetness of kabocha squash. This vegetarian sando, or sandwich, showcases crispy tofu as its main protein, enveloped between slices of toasted bread. The wasabi slaw adds a spicy kick, making each bite refreshingly vibrant. Known for its balanced taste profile, this dish is loved for its harmony of flavors and textures. The yuzu’s citrusy notes complement the earthiness of the tofu and kabocha, while the shiso leaves provide a unique herbal aroma. It’s an ideal meal for those who enjoy bold yet balanced flavors, offering a comforting yet exciting culinary experience.
Yuzu Shiso Tofu Kabocha Sando with Wasabi Slaw
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Tofu – 400 Grams
- Kabocha – 1 Piece
- Yuzu Juice – 3 Tbsp
- Shiso Leaves – 8 Piece
- Cabbage – 2 Cups
- Carrot – 1 Piece
- Wasabi Paste – 1 Tbsp
- Bread – 8 Piece
- Soy Sauce – 4 Tbsp
- Mayonnaise – 4 Tbsp
Nutrition
Per Serving
350 Kcal
Calories
16 Grams
Total Fat
2 Grams
Saturated Fat
600 Mg
Sodium
38 Grams
Total Carbohydrates
6 Grams
Dietary Fiber
6 Grams
Sugars
16 Grams
Protein
Directions
Step 1
Preheat the oven to 200°C. Cut the kabocha into thin slices and season with half of the yuzu juice and soy sauce. Roast for 20 minutes.
Step 2
Drain and press tofu to remove excess water. Slice into pieces and marinate with the remaining yuzu juice, soy sauce, and shiso leaves for 15 minutes.
Step 3
Heat a non-stick pan over medium heat. Sear the tofu slices until golden brown on both sides, about 5 minutes per side.
Step 4
In a bowl, mix cabbage, grated carrot, wasabi paste, and mayonnaise to make the slaw. Season with salt to taste.
Step 5
Toast the bread slices until golden. Layer tofu, roasted kabocha, and wasabi slaw on one slice. Top with another slice of bread.
Step 6
Cut the sandwiches in half, serve immediately, and enjoy the vibrant flavors.
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