Tofu Banh Mi
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Ingredients
FOR THE TOFU
- ¼ cup water
- 2 tablespoons tamari
- 2 tablespoons honey
- 1 tablespoon rice wine vinegar
- 1 tablespoon toasted sesame oil
- 2 cloves garlic, minced
- ½ teaspoon crushed red pepper flakes
- 1 (14-ounce) package extra-firm tofu; drained, pressed and cut into strips
FOR THE QUICK PICKLED VEGETABLES
- ¾ cup rice wine vinegar
- ¼ cup cane sugar
- ½ teaspoon sea salt
- ½ daikon or other radish, sliced thin
- 1 medium carrot, peeled and julienned
- ½ small cucumber, peeled and julienned
FOR THE SRIRACHA MAYO
- ½ cup mayonnaise
- 2 tablespoons Sriracha
- 2 teaspoons honey
- 1 teaspoon each lime zest and juice
- Pinch salt
FOR THE BANH MI
- 2 (6-inch) baguettes
- ½ cup each fresh mint and cilantro leaves
- 1 jalapeño, thinly sliced
Instructions
- In a large bowl, whisk water, tamari, honey, rice wine vinegar, oil, garlic and red pepper flakes. Submerge tofu slices in marinade and set aside for 30 minutes and up to 24 hours. Swish occasionally.
- In a small saucepan over low, heat ¾ cup rice wine vinegar, sugar and salt, stirring occasionally, until sugar dissolves. Remove from heat, and allow to cool. Once cooled, add daikon, carrot and cucumber. Refrigerate for 30 minutes to pickle the vegetables. If liquid isn’t covering vegetables, add some cold water.
- Preheat oven to 375°. Line a baking sheet with parchment. Place marinated tofu strips on baking sheet; season with salt. Bake for 35–45 minutes, until golden brown, flipping halfway.
- In a small bowl, combine mayonnaise, Sriracha, honey, lime zest and juice and salt; set aside. To assemble sandwiches, hollow out bottom half of baguette loaves. Spread 1 tablespoon Sriracha mayo on top and bottom halves. Divide tofu between baguettes; top with pickled vegetables, mint, cilantro and jalapeño slices. Slice baguettes in half.
