Tofu Bahn Mi
Serves | 4-6 |
Prep time | 40 minutes |
Cook time | 10 minutes |
Total time | 50 minutes |
From magazine | Cooking Light |
Ingredients
- 1 package extra firm tofu (drained)
- 2 tablespoons finely chopped lemongrass
- 2 tablespoons water
- 1 tablespoon soy sauce
- 2 teaspoons sesame oil (divided)
- 1/4 cup seasoned rice vinegar
- 1/4 cup water
- 1 tablespoon granulated sugar
- 1 and 1/4 cup matchstick cut carrots
- 1 and 1/4 cup matchstick cut daikon radish
- 2 tablespoons chopped fresh basil
- 1/4 cup mayonnaise
- 1.5 teaspoons sriracha
- 1 cup finely sliced cucumber
- french baguette (or similar type bread)
Note
The pickled carrots, spicy mayo can be made and the tofu marinated up to a day in advance, making this a great quickie meal or a perfect option when having guests.
Directions
1. | Cut tofu lengthwise into 6 equal slices. Arrange the slices on a few layers of paper towels, top with another few layers of paper towels and top with a heavy pan or a book. Let stand for 15 minutes. |
2. | Combine lemongrass, 2 Tbsp water, soy sauce and 1 tsp of sesame oil in a dish large enough to accommodate the tofu slices in a single layer or a large plastic zipper bag. Let stand for at least 20 minutes, flipping slices halfway through. |
3. | Meanwhile, combine vinegar, 1/4 cup water, sugar, carrots and radish and let stand for at least 30 minutes and up to a day in advance. Add chopped basil. |
4. | In a small dish combine mayonnaise, sriracha and remaining tsp of sesame oil. Whisk until smooth. |
5. | Heat large nonstick skillet over medium heat. Coat pan with a spray or brush of oil. Remove tofu fro marinate and pat slices dry with paper towels. Cook tofu slices about 3-4 minutes per side until golden brown and crisp. |
6. | Spread mayo over both cut sides of baguette and layer tofu, cucumbers and carrot mixture in between. |