Bánh Mì with Lemongrass Tofu
Bánh Mì with Lemongrass Tofu
Rating: (1 rated)
Recipe Yield: Makes 2 sandwiches

2 (8-inch) baguettes

Do chua (pickles)
1 cup julienned daikon
1 cup julienned carrots
1/4 cup sugar
1/2 teaspoon salt
1/2 cup white vinegar
1 cup water

6 to 8 ounces extra-firm tofu (half a standard package)
1 tablespoon soy sauce
1 tablespoon vegetable oil
1 teaspoon sesame oil
2 bulbs lemongrass, minced
1 clove garlic, minced

4 tablespoons mayonnaise
1 tablespoon finely chopped cilantro
Soy sauce or Maggi seasoning sauce (optional)

Additional fillings and garnishes
1 medium cucumber, sliced lengthwise
1 or 2 jalapeño peppers, sliced
Small handful cilantro

For the do chua (pickles)
In a large bowl, combine sugar, salt, vinegar, and water. Add daikon and carrots and toss. Cover and refrigerate for at least one hour. Drain completely before using.

For the tofu
Cut tofu into 1/4-inch-thick slices and press between clean kitchen towels or paper towels to rid of excess water. In a shallow dish, combine soy sauce, vegetable oil, sesame oil, lemongrass, and garlic. Place tofu in dish, gently coat slices with marinade, and arrange so they overlap as little as possible. Cover and refrigerate for at least one hour. Cook in a skillet over medium heat until brown and crisp on each side.

For the spread
In a small bowl, combine mayonnaise and cilantro. Add Maggi or soy sauce to taste, if desired.

To serve
Slice baguettes lengthwise, leaving one side as a hinge. Spread mayonnaise on top and bottom halves. Arrange fillings and garnishes: cucumber, do chua, tofu, jalapeño, cilantro.

Recipe Notes:

  • For the pickling liquid, the measurements given are guidelines; feel free to adjust the sugar, vinegar, or salt to your own taste.
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