Sticky Glazed Tofu Sandwiches

Preparation

1. Step 1

   Press the tofu: Slice the tofu crosswise into ½-inch slabs, or 8 slabs per block. Lay the slabs on a dish towel or several paper towels, cover with another towel, and weigh down with a couple of heavy books for 15 minutes.

2. Step 2

   Arrange a rack in the center of the oven and heat to 425 degrees. Line a rimmed sheet pan with parchment paper or foil (if using parchment, trim any overhang to prevent burning).

3. Step 3

   While the tofu is being pressed, char the jalapeños for the aioli: Set a gas burner to a medium to medium-high flame (see Tips for other methods) and place a whole jalapeño directly on the grates over the flame. (You can char both jalapeños at once if you’d like). Turn with tongs every 20 to 30 seconds or until charred and blistered on all sides, 5 to 7 minutes total. Repeat with the second jalapeño. Set aside to cool completely.

4. Step 4

   Bake the tofu: Arrange the tofu slabs closely spaced on the lined sheet pan. Drizzle the tops with 1 tablespoon oil and season well with salt (¼ to ½ teaspoon), rubbing in with your hands. Flip and rub the second side with 1 tablespoon oil and season with salt. Spread out the slabs so they aren’t touching. Bake until lightly golden and starting to crisp on the bottom, about 30 minutes.

5. Step 5

   Make the pickled vegetables: In a medium bowl, whisk together the vinegar, 1 teaspoon maple syrup and ½ teaspoon kosher salt. Thinly slice the cucumbers and onion, then add to the brine. Toss with your hands to coat. Set aside, stirring occasionally.

6. Step 6

   Make the aioli: Finely grate the garlic into a medium bowl. Add the mayo, lemon juice, mustard, a few grinds of pepper and salt to season. Whisk until well combined. Smash the cooled jalapeños with the flat side of a chef’s knife, then chop very finely (the skins add great smoky flavor). Fold the peppers into the aioli, starting with half if unsure of their heat level. Taste and adjust with salt, lemon or mustard. Cover and refrigerate until ready to use.

7. Step 7

   Make the maple-mustard glaze for the tofu: In a small bowl, whisk together 3 tablespoons maple syrup, 3 tablespoons mustard, several grinds of pepper and a couple pinches of salt (about ¼ teaspoon).

8. Step 8

   Lightly toast the rolls and let them cool slightly so the aioli doesn't melt.

9. Step 9

   Pull the tofu from the oven and use a pastry brush to coat the tops of the tofu with the glaze. Carefully flip the tofu slabs and brush the other side with the remaining glaze. Return to the oven for 7 to 8 minutes, until lightly browned and starting to caramelize. Let cool briefly, scraping any glaze from the pan back onto the tofu.

10. Step 10

    Assemble: Spread the jalapeño aioli onto both cut sides of the sandwich rolls. Layer with pickled vegetables and maple-mustard tofu (slicing tofu as needed to fit). Serve any leftover pickled vegetables on the side.