16th
Tofu Banh Mi
One of the best dishes we had ever made. We pretty much followed the recipe exactly. (We did double up on the marinade). We had hoped for leftovers but that did not happen. I can see us repeating this often. It appears the peppers would be over whelming however they were not.
This ingredient list looks long for a sandwich, but it’s just a list of all the yummy fillers…and their marinades.
Tofu Banh Mi
1 baguette
1 block firm tofu, drained
¼ cup soy sauce
½ cup, plus 3 tablespoons rice vinegar
2 cloves garlic, crushed
1 stalk lemongrass, diced
2 tablespoons vegetable oil
½ lb daikon, shredded
1 carrot, shredded
1 tablespoon sugar
½ teaspoon salt
1 jalapeño, thinly sliced
½ red onion, sliced thinly
1 bunch cilantro
lettuce
mayonnaise (can substitute vegan mayo)
- Combine soy sauce, 3 tablespoons rice vinegar, garlic, and lemongrass in a container with a lid. Slice drained tofu into ¼-inch slices and place in soy sauce marinade, turning container upside down to coat the tofu. Marinade tofu in refrigerator for at least one hour, or overnight. In a large skillet over medium-high heat, fry marinated tofu in oil until browned on each side, about four minutes each side. (Save any leftover marinade to brush on inside of baguette)
- In a small bowl, stir together ½ cup vinegar, salt, and sugar, and toss with shredded carrot and daikon. Let marinade for 15 minutes, then drain.
- Meanwhile, heat split baguette in oven, about 5 minutes.
- Assemble the sandwich: Brush inside of baguette with soy sauce marinade. Top bottom layer of bread with jalapeño, onion, cilantro, tofu, slaw, and lettuce. Spread mayonnaise on the top layer of bread.
- Slice the sandwich crosswise into fourths, and serve.
