Tofu Belly Sandwich
- 1/3 cup soy sauce
- 1/4 cup white wine vinegar
- 3 tablespoons orange juice
- 2 tablespoons ground allspice
- 2 tablespoons salt
- 1 tablespoon brown sugar
- 2 teaspoons canola oil
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground black pepper
- 1/8 teaspoon ground ginger
- 2 cloves garlic, roughly chopped
- 2 spring onions, roughly chopped
- 2 sprigs fresh thyme
- 1 Scotch bonnet chile, roughly chopped
- 1 onion, roughly chopped
- 1 pound fresh tofu skins
- 6 hamburger buns
- 6 small handfuls lettuce
- 6 slices pineapple
- Hot sauce
For the marinade: In a food processor, combine the soy sauce, white wine vinegar, orange juice, allspice, salt, brown sugar, canola oil, cinnamon, nutmeg, black pepper, ginger, garlic, spring onions, thyme, Scotch bonnet and onion. Blend well and transfer to a mixing bowl.
Preheat a grill or cast-iron pan to medium-high heat. Salt the tofu skins and grill them on both sides until they show nice, clear grill marks. Cut the skins lengthwise into thirds and add them to the marinade. Cover and marinate overnight in the refrigerator.
Warm the marinated tofu skins in a skillet for 5 minutes, then distribute evenly among the hamburger buns. Top with lettuce, pineapple slices and hot sauce and serve.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.