These easy little sandwiches slide right down, so to speak, in two or three flavorful bites. They can be the main dish for a casual meal, or fun appetizers or party food.
Serves 4 to 8
Hands-on time: 20 minutes
Marinating time: 30 minutes
Baking time: 60 minutes
1 (16-ounce) block firm tofu
1 tablespoon vegetable oil or grapeseed oil
3 tablespoons soy sauce
1 tablespoon dark sesame oil
2 tablespoons tomato ketchup, or 1 to 2 tablespoons Chinese chili paste
1 tablespoon peeled and grated fresh ginger
½ teaspoon ground fennel seeds
Finely grated zest and juice of 1 lime
½ cup peanut butter
¼ cup coconut milk
1 tablespoon light brown or coconut sugar
1 tablespoon rice vinegar
1 teaspoon Sriracha, Tabasco, or other hot sauce, or less or more to taste
2 cups shredded cabbage (a mix of green and red is nice)
½ cup grated carrots
8 slider buns
Cut the block of tofu lengthwise into 8 slices. Halve the slices to yield 16 pieces.
In the bottom of a glass baking dish, whisk together the marinade ingredients. Turn the tofu pieces in the marinade until well coated and refrigerate for 30 minutes or more.
Preheat the oven to 400°F. Lay out the tofu in a single layer in an oiled baking pan. Bake, uncovered, for 45 minutes to an hour, gently turning the tofu about every 15 minutes, until firm, browned, and crisp around the edges.
Make the slaw: In a bowl, whisk together the lime zest and juice, peanut butter, coconut milk, sugar, and vinegar until creamy. Add hot sauce to taste. Thin if necessary with more coconut milk. Toss the cabbage and carrots with the dressing and refrigerate.
To assemble the sliders, fill each bun with two pieces of baked tofu and ¼ cup of the slaw.
Singapore Sliders pair well with Thai Corn Chowder or Vietnamese Lemongrass Vegetable Soup for a soup and sandwich meal. Or like most burger-type sandwiches, they have an affinity for potatoes, such as Potato Wedges Masala with a Cooling Dip. A jar of Monsoon Pickles would not be out of place.