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Subwich with sticky teriyaki tofu and Asian slaw






How to make

  • In a bowl, mix together half the sesame oil, soy sauce and lime zest and half the juice. Add cabbage, radishes, cucumber and chilli, toss to coat.
  • Heat the remaining oil in a non-stick frying pan over a medium-high heat. Add tofu and cook for 4-5 minutes, turning until golden all over. Add the maple syrup, 1 tbsp soy sauce and the remaining lime juice to the pan, season with lots of black or white pepper. Cook for a further minute, stirring the tofu to coat until glazed and sticky. Remove from the heat.
  • Stuff slaw onto the toasted flatbreads and top with tofu. Sprinkle with sesame seeds and seaweed and serve.


  • 2 Deli Kitchen Subwich
  • 4 tsp toasted sesame oil
  • 225g pack smoked tofu, cut into small chunks and blotted on kitchen roll
  • 1 tbsp maple syrup
  • 1 ½ tbsp soy sauce
  • Zest and juice 1 lime
  • 75g white cabbage, shredded
  • Handful radishes, thinly sliced
  • 10cm thick cucumber, deseeded and sliced
  • 1 mild red chilli, thinly sliced
  • 1tsp sesame seeds (black or white) and seaweed sprinkle (optional)

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