Rainbow Sandwich
Fried Tofu, Pickles, Lettuce, Avocado, Alfalfa Sprouts, Sunflower Tahini
Chef Zach Jarrett of Bub and Grandma’s | Los Angeles
Adapted by StarChefs | March 2024
INGREDIENTS
Sunflower Tahini:
240 grams sunflower oil
60 grams peeled garlic
500 grams toasted sunflower seed
18 grams ground cardamom
60 grams onion powder
20 grams ground fennel seed
15 grams sweet paprika
2 cloves, ground
40 grams jalapeño, seeded
15 grams brown sugar
50 grams lemon juice
30 grams sesame tahini
Kosher salt
Ground black pepper
Tofu Marinade:
250 grams sugar
160 grams liquid amino
15 grams ground black pepper
60 grams crushed garlic
175 grams chopped shallot
80 grams lemongrass
15 grams turmeric
10 grams dill
10 grams cilantro
10 grams Thai basil
To Assemble and Serve:
Yield: 1 sandwich
1½ pounds fried tofu, julienned
Fried shallots
2 slices Bub and Grandma’s seeded bread
Sliced pickles
Lettuce
Pickled beets, julienned
Pickled onions
Sliced avocado
Shredded carrot
Alfalfa sprouts
METHOD
For the Sunflower Tahini:
In a sauté pan over medium-low flame, heat oil. Cook garlic until soft and translucent. Transfer to a Vitamix blender with remaining ingredients and 450 grams. Purée until smooth. Taste and adjust seasoning with salt and pepper. Transfer to an airtight container and refrigerate.
For the Tofu Marinade:
In a saucepan over medium heat, cook sugar until lightly caramelized. Deglaze pan with liquid aminos and black pepper. Cook until caramel is thick enough to coat the back of a spoon. Add garlic and shallot. Cook until alliums are soft and translucent. Stir in lemongrass, turmeric, and 1 kilogram water. Bring mixture to a boil. Reduce heat and cook until liquid is reduced by half. Remove from heat and add herbs. Let steep 10 minutes. Strain, transfer to an airtight container, and reserve.
To Assemble and Serve:
In a mixing bowl, combine tofu and desired amount of fried shallots. Add Tofu Marinade, mixing until tofu is evenly coated. Set aside. On the bottom slice of bread, spread Sunflower Tahini followed by pickles, lettuce, pickled beets, pickled onions, avocado, carrots, marinated tofu, alfalfa sprouts, and more lettuce. Close sandwich and serve.
