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Ingredients
1 avocado sliced
1 tbsp canola oil
4 ciabatta rolls split with most of insides of bread scooped out thick ()
12 cilantro leaves roughly chopped
4 slices bacon cooked halved
14 oz tofu firm
2 ginger fresh unpeeled
0.3 cup soy sauce low-sodium
3 tbsp mayonnaise
2 pinches pepper
3 tablespoons sesame oil toasted
1 tablespoon soya sauce dark black ()
4 tsp sriracha
2 teaspoons sugar
2 zucchini cut lengthwise into 1/4-in.-thick slices
Equipment
bowl
frying pan
oven
whisk
sieve
baking pan
grill
grill pan
microplane
Directions
Cut 4 lengthwise slices from block of tofu, each about 1/2 in. thick.
Transfer to a 9-in. square baking pan.
Grate ginger with a Microplane, then press solids through a fine-mesh sieve into a bowl to get juice. Measure 2 tsp. ginger juice into another bowl.
Whisk in sugar, pepper, both kinds of soy sauce, sesame oil, and 1 tbsp. canola oil, then pour over tofu. Turn tofu to coat and set aside, uncovered, 1 to 2 hours, turning halfway through.
Brush a cast-iron grill pan lightly with more canola oil and heat over medium-high heat until pan is hot enough to evaporate a bead of water. Sear tofu, 2 pieces at a time (reserving marinade), until grill marks appear and tofu releases from pan easily, 3 minutes per side.
Transfer to a plate.
Toast rolls or bread, cut sides up, in a 300 oven until crisp, about 15 minutes. Meanwhile, toss zucchini in leftover tofu marinade and grill until tender and browned, about 4 minutes per side. Save remaining marinade.
Spread about 1 tsp. mayonnaise on each half of roll, then drizzle about 1/2 tsp. of reserved marinade and 1/2 tsp. Sriracha on each.
Sprinkle half of cilantro on bottom roll halves.
Add tofu, bacon, zucchini, and avocado. Top with remaining cilantro and tops of rolls.
