Cut the tofu into ½–inch slices. Layer your cutting board with a clean cotton towel and three layers of paper towels. Place tofu slices on top of the towels. Place a layer of three more paper towels on top of tofu, and cover with another cotton towel. Carefully place another cutting board or cookie sheet on top of the towels. Stack something heavy on top of the board, like a cast iron skillet, a large can of beans, heavy bowl or other weight to press down on tofu. Let sit for at least fifteen minutes, and up to one hour. Pressing the tofu will help it absorb more flavor.

Pour the chile sauce into a shallow bowl. Place the panko in another separate shallow bowl. Gently coat the each slice of tofu in the chile sauce and then the panko, patting it into each piece.

In a large, nonstick skillet, heat half the oil over medium heat. Gently place half the tofu in skillet. Pan-fry the tofu, turning once, until outsides are crisp and brown, about 3 minutes per side. Remove from heat. Repeat the process with remaining oil and tofu.

Meanwhile, cook sweet potato fries in the oven according to package directions.

Toast two slices of good dense bread. Spread each slice with some Chipotle-Sour Cream Sauce.

Layer spinach on top of first slice of bread. Top spinach with seared tofu. Place tomato slices on top of tofu. Next up, a small handful of sweet potato fries. Drizzle a little Chipotle-Sour Cream Sauce over the top of the fries, and cap it all off with the other slice of toasted bread.

Enjoy! But have napkins at the ready!