Banh Mi Sandwich
Ingredients
The sandwich
-
4
pieces
baguette
-
1
package (14-ounce)
extra-firm tofu
-
as needed
tablespoon
extra-virgin olive oil
-
as needed
tablespoon
spicy mayo
-
as needed
cup
fresh cilantro
Pickled veggies
-
1
small
daikon radish
-
2
small
carrots
-
½
small
cucumber
-
½
small
jalapeño pepper
-
⅓
cup
rice vinegar
-
⅓
cup
water
-
to taste
tablespoon
cane sugar
-
to taste
teaspoon
sea salt
Tofu marinade
-
1
tablespoon
olive oil
-
2
tablespoons
tamari
-
½
each
lime (juice and zest)
-
1
clove
garlic
-
½
teaspoon
minced fresh ginger
-
to taste
teaspoon
freshly ground black pepper
Instructions
- Prepare the pickles by combining daikon, carrots, cucumbers, and jalapeños in a jar with vinegar and water, adding sugar and salt, and letting them chill for at least an hour.
- Drain and pat dry the tofu, then slice it into ½-inch thick slices.
- Make the marinade by whisking together olive oil, tamari, lime juice and zest, garlic, ginger, and black pepper.
- Marinate the tofu for at least 15 minutes.
- Heat a nonstick skillet over medium-high heat, add oil, and sear the tofu slices until golden brown and caramelized.
- Assemble the sandwiches by spreading spicy mayo on the baguette, adding tofu slices, pickled veggies, and cilantro.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
20g
Total carbohydrates
30g
Total protein
15g
Sodium
500mg
Cholesterol
0mg
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