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Bahn Mi With Tofu

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Ingredients

Pickled veggies
1 Small Daikon Shredded
2 Small Carrots Shredded
1/2 Small Cucumber de-seeded & sliced thin
1/2 Jalapeño thinly sliced
1/4 cup White wine vinegar
1/4 cup Rice Vinegar
1 teaspoon Honey
Salt
Tofu marinade
1 tablespoon Olive Oil
2 tablespoons Soy Sauce
1/2 Lime juiced include the zest
1 Garlic Cloves minced
1/2 teaspoon Minced Ginger
1/2 Diced Thai Chilli
1 14oz. pkg. Extra Firm Tofu
Olive Oil for the pan
Fresh Baguette
Mayonase
Sprigs Cilantro Per Sandwich
TT Sriracha

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Bahn Mi With Tofu

Features:
    Cuisine:
      • Medium

      Directions

      Make ahead: Place thinly sliced daikon, carrots, cucumbers, and jalapeños in a medium jar with white wine vinegar, rice vinegar, sugar and salt.

      If the liquids don’t cover the veggies, add about 2 tablespoons of water and more vinegar if necessary (the amount you need will depend on the size of your jar).

      Let chill for at least an hour, or store in the fridge for at least a week.

      Drain tofu, slice it into approx. ½ inch slices. Place on a towel and gently pat dry to remove excess water.

      In a small bowl, whisk together olive oil, tamari, lime, zest, garlic, ginger, and fresh Thai chilli.
      Place tofu in a shallow pan and pour the marinade on top.

      Flip the tofu so that it coats (if it doesn’t coat fully in your pan, add a bit more tamari until all tofu is coated).

      Let the tofu marinate for at least 15 minutes.

      Heat a nonstick skillet to medium-high heat.

      Add a little oil to the pan and place tofu pieces with enough space between each so that they’re not too crowded (you can cook them in batches).

      Let the tofu cook (without moving it around too much) for a few minutes per side until they’re deeply golden brown and caramelized (almost blackened) around the edges.

      Remove from heat. Taste a little piece and add more salt & pepper if necessary.

      Assemble sandwiches with mayo, tofu slices, pickled veggies, cilantro and serve with sriracha.

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      Steps

      1
      Done

      Make ahead: Place thinly sliced daikon, carrots, cucumbers, and jalapeños in a medium jar with white wine vinegar, rice vinegar, sugar and salt. If the liquids don’t cover the veggies, add about 2 tablespoons of water and more vinegar if necessary (the amount you need will depend on the size of your jar). Let chill for at least an hour, or store in the fridge for at least a week.

      2
      Done

      Drain tofu, slice it into approx. ½ inch slices. Place on a towel and gently pat dry to remove excess water.

      3
      Done

      In a small bowl, whisk together olive oil, tamari, lime, zest, garlic, ginger, and fresh Thai chilli.

      4
      Done

      Place tofu in a shallow pan and pour the marinade on top. Flip the tofu so that it coats (if it doesn’t coat fully in your pan, add a bit more tamari until all tofu is coated). Let the tofu marinate for at least 15 minutes.

      5
      Done

      Heat a nonstick skillet to medium-high heat. Add a little oil to the pan and place tofu pieces with enough space between each so that they’re not too crowded (you can cook them in batches). Let the tofu cook (without moving it around too much) for a few minutes per side until they’re deeply golden brown and caramelized (almost blackened) around the edges. Remove from heat. Taste a little piece and add more salt & pepper if necessary.

      6
      Done

      Assemble sandwiches with mayo, tofu slices, pickled veggies, cilantro and serve with sriracha.

      Semone Noel

      I am a native New Yorker, who holds an MBA in International business as well as formal training in culinary arts and film production.

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