Grilled Tofu, Bacon, and Avocado Sandwiches

Ingredients

• 1  avocado sliced
• 1 tbsp canola oil 
• 4  ciabatta loaf split with most of insides of bread scooped out thick ()
• 12  cilantro sprigs roughly chopped
• 4 slices bacon cooked halved
• 14 oz extra-firm tofu firm
• 2  in. ginger fresh unpeeled
• 0.3 cup soya sauce low-sodium
• 3 tbsp mayonnaise 
• 2 pinches pepper 
• 3 tablespoons sesame oil toasted
• 1 tablespoon soya sauce dark black ()
• 4 tsp sriracha chili sauce 
• 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

1. Cut 4 lengthwise slices from block of tofu, each about 1/2 in. thick.
2. Transfer to a 9-in. square baking pan.
3. 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.
4. 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.
5. 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.
6. Transfer to a plate.
7. 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.
8. 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.
9. Sprinkle half of cilantro on bottom roll halves.
10. Add tofu, bacon, zucchini, and avocado. Top with remaining cilantro and tops of rolls.