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Ingredients: Makes 4 servings
For the Tofu:1 pound extra firm tofu1/4 teaspoon minced garlic1/2 teaspoon salt1/4 teaspoon black pepper2 1/4 teaspoons lime juice1 tablespoon chopped cilantro1/2 tablespoon canola oil
For the Pickled Carrot and Daikon2 1/2 ounces carrots, julienned2 1/2 ounces daikon, cut into matchsticks1/8 teaspoon salt1 tablespoon sugar2 tablespoons warm water3 tablespoons white vinegar
For the Sandwich:1 English cucumber1 1/2 teaspoons sriracha1/4 cup light mayonnaise1 ounce cilantro sprigs
Serving Size:One serving: 1 sandwich (1/4 cucumber)
Nutritional Information:Nutrition Info (per serving): 195 cals, 12 gm fat, 2 gm saturated fat, 360 mg sodium, 10 gm carbohydrate, 4 gm sugar, 3 gm fiber, 15 gm protein
Recipe Source:Recipe provided by FLIK Hospitality Group
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