Banh Mi with Crispy Tofu
This Vietnamese sandwich is typically a combination of meat (usually pork) and vegetables, but our take here is plant-based and calls for crispy marinated tofu and a combination of fresh and pickled vegetables. A swipe of sriracha mayonnaise adds a layer of creamy richness. Don't be intimidated by the long ingredient list—all of the items are easy to find at well-stocked grocery stores and once you prep your ingredients, the sandwiches come together very easily.
Ingredients
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2 cups water
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3 tablespoons unseasoned rice vinegar
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4 teaspoons granulated sugar, divided
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1 cup matchstick carrots
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1 small daikon radish, peeled and cut into matchsticks
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¼ cup canola mayonnaise
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1 tablespoon Sriracha sauce
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1 tablespoon fresh lime juice (from 1 lime)
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1 tablespoon lower-sodium soy sauce
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½ teaspoon fish sauce
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½ teaspoon grated fresh garlic
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½ teaspoon grated fresh ginger
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3 tablespoons sesame oil, divided
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1 (14-oz.) pkg. extra-firm tofu, pressed and cut into 12 (3-1/2 in.) planks
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⅜ teaspoon kosher salt
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1 (8-oz.) French baguette, cut into quarters and halved lengthwise, centers removed and toasted
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½ cup thinly sliced cucumber
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¼ cup cilantro leaves
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2 tablespoons thinly sliced jalapeno pepper
Description
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Bring water, rice vinegar and 1 tablespoon sugar to a boil in a small saucepan over medium-high. Combine carrots and radish in a medium bowl; pour vinegar mixture over vegetables, and let stand 15 minutes. Combine mayonnaise and Sriracha in a small bowl; chill until ready to use.
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Meanwhile, whisk together lime juice, soy sauce, fish sauce, garlic, ginger, 2 tablespoons sesame oil and remaining 1 teaspoon sugar in a small bowl. Place tofu planks in a shallow dish, and pour soy mixture over planks; set aside to marinate at least 15 minutes or up to overnight.
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Heat remaining 1 tablespoon sesame oil in a large nonstick skillet over medium-high. Cook tofu planks, in batches if necessary, until browned and crispy on both sides, about 5 minutes. Remove from skillet, and immediately sprinkle with salt.
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Drain and discard liquid from carrots and daikon; set aside. Spread both sides of halved baguettes with mayonnaise mixture. Layer 3 tofu slices per sandwich; top with carrots and daikon mixture, cucumber, cilantro and jalapeño. Serve immediately.
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