Lemongrass Tofu Bánh Mì

Name: Lemongrass Tofu Bánh Mì
Cuisine: Vietnamese
Ingredients: Fresh lemongrass (white bulb part only), 1 tablespoon finely chopped; Garlic, 1 tablespoon finely chopped; Sriracha, 2 teaspoons; Lime juice, 2 teaspoons; Organic sugar, 2 teaspoons; Sea salt and freshly ground pepper; Sea salt and freshly ground pepper; Canola oil, ¼ cup (2 fl oz/60 ml) plus 2 tablespoons; Extra-firm tofu, 1 lb (450 g), patted dry and cut into 12 slabs ¼ inch (6 mm) thick; Vegan mayonnaise, ½ cup (4 fl oz/120 ml); Daikon, ¾ cup (4 oz/115 g) grated; Carrot, ¾ cup (4 oz/115 g) grated; Rice vinegar, 1 tablespoon; Vietnamese-style baguette rolls or hoagie buns, 4; Vietnamese-style baguette rolls or hoagie buns, 4; Fresh cilantro leaves, 1 cup (1 oz/30 g); Jalapeño chile, 1 large, thinly sliced

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

#Eat Meat Less: Good for Animals, the Earth & All

By Jane Goodall

Published 2021

About

In this flavorful version of the Vietnamese baguette sandwich, marinated tofu is a satisfying, protein-rich centerpiece. Add tangy pickled vegetables and a quick, spicy mayonnaise and you’ll be hooked. Look for organic, sustainable tofu, which is better for the environment and provides clean, inexpensive protein.

Ingredients

Fresh lemongrass (white bulb part only), 1 tablespoon finely chopped
Garlic, 1 tablespoon finely chopped
Sri

Method

In a mini food processor or using a mortar and pestle, pulse or pound the lemongrass, garlic, Sriracha, lime juice, 1 teaspoon of the sugar, and ½ teaspoon each salt and pepper until a paste forms. Add 2 tablespoons of the oil and blend well. Coat the tofu pieces using 3 tablespoons of the lemongrass paste; set aside. Stir together the remaining paste and the vegan mayon