Tofu Skin Sandwich

Add in tofu skin (2 pouches) and flip to ensure each is thoroughly covered in the sauce.

Allow both to simmer until sauce is fully absorbed. Once fully absorbed, remove from heat.

In a non-stick pan, add neutral oil (1 Tbsp). Once fully heated, add in the marinated tofu skin pouches and sear both sides until golden brown and crispy.

While your bread (4 slices) is toasting, assemble the cabbage slaw. Combine white vinegar (1 Tbsp), salt (1 pinch), scallions (¼ cup), cherry tomatoes (½ cup), and black pepper (1 pinch).

Spread kewpie mayo (2 Tbsp) on each slice of bread. Top with the cabbage slaw, tofu skin, and romaine lettuce. Close the sandwich and cut in half.