Ingredients:

• 1 block extra firm tofu (14 ounces), drained and cut into 4 thick slabs

• 1/4 cup peanut butter

• 1/4 cup light coconut milk

• 2 teaspoons soy sauce

• 1/4 teaspoon sesame oil

• 1 teaspoon ground ginger

• 1/4 cup vegetable or canola oil, divided

• 2 medium-large onions, halved and thin sliced

• 4 good-quality onion rolls

• Salt

• 1/4 cup breadcrumbs

Instructions:

1. Wrap tofu in paper toweling or a clean tea towel and place on a plate. Place a second plate on top and weight to drain additional liquid, about 10 minutes.

2. Mix peanut butter, coconut milk, soy sauce, sesame oil, and ginger in a small bowl; set aside.

3. Meanwhile heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until light golden brown, 8 to 10 minutes. Reduce heat to medium-low and continue to cook until onions are rich golden brown, 8 to 10 minutes longer. Transfer to plate and set aside. Return skillet to stove, add remaining 2 tablespoons of oil, and reduce heat to medium.

4. While onions cook, warm the buns in a 300 degree oven and dust drained tofu slices on both with salt and dredge in panko. Add tofu to hot skillet and cook, turning only once, until golden brown on both sides, about 5 minute total.

5. Place a portion of the onions on each bun bottom. Top with a tofu slice and a drizzle of peanut sauce.

6. Enjoy!