Lemongrass Tofu Bánh Mì

Name: Lemongrass Tofu Bánh Mì
Yield: Makes 4 servings
Cuisine: Vietnamese
Ingredients: Fresh cilantro leaves, 1 cup (1 oz/30 g); Large jalapeño chile, 1, thinly sliced; Vietnamese-style soft baguette rolls or hoagie buns, 4; Vietnamese-style soft baguette rolls or hoagie buns, 4; Carrot, ¾ cup (4 oz/125 g) grated; Rice vinegar, 1 tablespoon; Mayonnaise, ½ cup (4 fl oz/125 ml); Daikon, ¾ cup (4 oz/125 g) grated; Canola oil, ¼ cup (2 fl oz/60 ml) plus 2 tablespoons; Extra-firm tofu, 1 lb (500 g), patted dry and cut into slabs ¼ inch (6 mm) thick; Sea salt and freshly ground pepper; Sea salt and freshly ground pepper; Lime juice, 2 teaspoons; Sugar, 2 teaspoons; Garlic, 1 tablespoon finely chopped; Sriracha sauce, 2 teaspoons; Fresh lemongrass, 1 tablespoon finely chopped (white bulb part only)

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Weeknight Vegetarian

By Ivy Manning

Published 2015

About

In this vegetarian version of the Vietnamese baguette sandwich, I use slices of marinated tofu instead of the traditional pâté. Add crunchy vegetables and a quick, spicy mayonnaise and you’ll never miss the meat.

Ingredients

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

Asia
Vietnam
Dinner
Sandwich
Southeast Asia
Vegetarian
Spring
Spicy

Method

In a mini food processor or using a mortar and pestle, pulse or pound the lemongrass, garlic, Sriracha, lime juice, and 1 teaspoon of the sugar with 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. Mix together the remaining paste and the mayonnai