Glazed Tofu Sandwiches With Jicama Slaw

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2 large blocks extra-firm tofu (14 ounces each), drained and split horizontally

2 tablespoons jalapeño jelly

1 tablespoon ketchup

2 teaspoons soy sauce

1/2 teaspoon Asian sesame oil

2 tablespoons fresh lime juice

1 tablespoon sugar

1 garlic clove, crushed

1 teaspoon minced jalapeño or serrano chile

1 tablespoon Asian fish sauce

1 small jicama (1 pound), peeled and julienned

2 large carrots, julienned

1/4 cup chopped cilantro

2 tablespoons chopped mint

Vegetable oil, for brushing

4 kaiser rolls, split


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