Tofu Banh Mi
In this meat-free Vietnamese classic, the pressed tofu will marinade twice: once quickly before cooking so it doesn’t soak up too much liquid and again after it’s cooked, to flavor it through. A French baguette will do the job, but getting your hands on an airier, lighter, thin-and-crisp-crusted Vietnamese baguette is the ultimate. Made this? Let us know how it went in the comment section below. Ingredients 1(14-ounce) block extra-firm tofu, drained and sliced into 8 equal slabs FOR PICKLED VEGETABLES 1small carrot, julienned (about 1 cup) 1small daikon, julienned (about 1 cup) 1/2small red onion, thinly sliced (about ½ cup)...
In this meat-free Vietnamese classic, the pressed tofu will marinade twice: once quickly before cooking so it doesn’t soak up too much liquid and again after it’s cooked, to flavor it through. A French baguette will do the job, but getting your hands on an airier, lighter, thin-and-crisp-crusted Vietnamese baguette is the ultimate.
Made this? Let us know how it went in the comment section below.
Ingredients
- 1(14-ounce) block extra-firm tofu, drained and sliced into 8 equal slabs
FOR PICKLED VEGETABLES
- 1small carrot, julienned (about 1 cup)
- 1small daikon, julienned (about 1 cup)
- 1/2small red onion, thinly sliced (about ½ cup)
- 1 c.unseasoned rice wine vinegar
- 3 Tbsp.maple syrup
- 2 tsp.kosher salt
FOR SPICY MAYO
- 1/4 c.vegan mayonnaise
- 1 Tbsp.Sriracha
FOR MARINADE
- 1/4 c.low-sodium soy sauce
- 2 Tbsp.sesame oil
- 2 Tbsp.maple syrup
- 3cloves garlic, peeled
- 3-inch piece lemongrass, roughly chopped
- 1/2-inch piece fresh ginger
- 1/3 c.cilantro, leaves and tender stems, roughly chopped
- 3/4 tsp.kosher salt
- 1/2 tsp.freshly ground black pepper
FOR SANDWICHES
- 2 Tbsp.vegetable oil
- 1baguette, halved lengthwise and cut into 4 equal portions
- 2 c.cilantro, tough ends removed
- 1 c.basil leaves
- 1small cucumber, thinly sliced
- 2jalapeños, seeds removed for less heat, thinly sliced
Directions
-
- Step 1Dry the tofu: Line a baking sheet with a clean kitchen towel folded in half. Lay tofu slices in a single layer. Cover with another clean kitchen towel and a baking sheet. Place a heavy pot on top to press out as much liquid as possible.
- Step 2Make pickled vegetables: In a medium bowl, combine carrot, daikon, red onion, rice wine vinegar, maple syrup, and salt. Stir until salt is dissolved, then press vegetables down to submerge in pickling liquid as much as possible.
- Step 3In a small bowl, combine mayo and Sriracha.
- Step 4Make marinade: In a blender or using an immersion blender, blend soy sauce, sesame oil, maple syrup, garlic, lemongrass, ginger, cilantro, salt, and black pepper until smooth.
- Step 5Transfer dried tofu to a large plate. Pour marinade over tofu and turn to coat. Set aside two minutes.
- Step 6In a large skillet over medium heat, heat oil until shimmering. Gently shake marinade off tofu. (Reserve marinade.) Cook tofu until browned, about 3 minutes per side. The tofu will release from pan when it’s ready, so don’t force it. Transfer tofu back into marinade for at least 10 minutes.
- Step 7To assemble: Spread baguettes with spicy mayo. Top with tofu, cilantro, basil, pickled vegetables (shaking off pickling liquid first), cucumber, and jalapeños.
Jessica Williams
Michael Johnson
