Lemongrass Tofu Banh Mi + Blackberries

If you want to be a little adventurous, try making this vegetarian sandwich. It's a little time consuming, and if you want to do it the right way it could take about 50 minutes.
So what do you need? Well, a lot of things, which is once again why I say make this if you want to be adventurous.
-1 package water-packed extra-firm tofu, drained
-2 tablespoons lemongrass, chopped and peeled
-2 tablespoons water
-1 tablespoon low sodium soy sauce
-2 teaspoons sesame oil (or any kind of oil such as canola)
-1/4 cup balsamic vinegar
-1/4 cup water
-1 tablespoon sugar
-1/4 teaspoon salt
-1 1/4 cups sliced carrots
-1 1/4 cups slied radish
-1 1/2 tablespoons chopped fresh cilantro (optional)
-3 tablespoons light mayo
-1/2 teaspoons Sriracha (hot chili sauce, such as Maggi brand Taste of Asia Chili sauce)
-1whole grain french bread baguette, halved lengthwise and toasted
-cooking spray
-1 cup thinly sliced cucumber

Directions:
1)Cut tofu crosswise into 6 (2/3 inch thick) slices. Arrange tofu on several layers of paper towels. Cover with additional paper towels; top with a cast-iron skillet or other heavy pan. Let stand 15 minutes. Remove tofu from paper towels.
2)Combine 2 tablespoons lemongrass, 2 tablespoons water, soy sauce, and 1 teaspoon sesame oil in a 13 x 9-inch glass or ceramic baking dish. Arrange tofu slices in a single layer in soy mixture, turning to coat. Let stand for 15 minutes.
3)Combine vinegar and the next 3 ingredients (through salt) in a medium bowl, stirring until the sugar and salt dissolve. Add the carrots and the radish and toss well. Let stand for 30 minutes to marinate, and then drain and add cilantro.
4) Combine remaining 1 teaspoon sesame oil, mayonnaise, and chili sauce in a small bowl, stirring with a wisk. Cut bread horizontally and spread the mayo mixture evenly on cut sides of bread.
5) Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Remove tofu from marinade and discard the marinade. Pat tofu slices dry with paper towels. Add tofu to pan and cook for 4 minutes on each side or until crisp and golden. Arrange tofu slices on bottom half of bread; top tofu slices with carrot mixture and cucumber slices. Cut loaf crosswise into 6 equal pieces. Yield: 6 servings (serving size one sandwich).

Nutrition
Calories: 297
Fat: 12 g (sat 1.1g, mono 4.3 g, poly 4 g)
Protein: 12 g
Carbohydrate: 34.9 g
Fiber: 3.1 g
Chol: 3 mg
Iron: 2.8 mg
Sodium 499 mg
Calcium: 91 mg.

To analyze that, it has a moderate but not high amount of fat, notably low in saturated fat and higher in the good fats mono and poly, a good amount of protein, and is right on track for the amount of carbohydrate you need in a meal (also taking into account the carbs from a half cup of blackberries). The fiber content is decent, and sodium is less than 500, although it would be nice if it were lower.

Taste
I loved this sandwich! I should have cooked the tofu a little longer, but the chili sauce really gave it great flavor and a little kick. I will make this dish again for sure, because it was tasty and very filling for less than 300 calories! Add the berries and total the meal was around 350 calories or so.