Tofu Banh Mi

Tofu Banh Mi is a delightful vegetarian twist on the traditional Vietnamese-style sandwich, usually featuring meat or poultry and crunchy pickled vegetables. In this recipe, crispy and flavorful tofu takes center stage, making it a perfect option for vegetarians and tofu enthusiasts alike. The tofu is sliced into slabs, drained, and dredged in cornstarch, resulting in a crispy crust when seared in a hot skillet. The pickled vegetables, made with shredded carrot and sliced cucumber, add a zesty and tangy element to the sandwich. A sriracha-spiked mayonnaise gives the sandwich a spicy kick, while fresh cilantro provides an authentic garnish. All these delicious components are layered in an Italian sub roll for a satisfying and scrumptious Tofu Banh Mi experience.

SERVES 4

INGREDIENTS:

• 14 ounces firm tofu, sliced crosswise into ½-inch-thick slabs
• Salt and pepper
• ⅓ cup cornstarch
• 2 carrots, peeled and shredded
• ½ cucumber, peeled, halved lengthwise, seeded, and sliced thin
• 1 teaspoon grated lime zest plus 1 tablespoon juice
• 1 tablespoon fish sauce substitute
• ¼ cup mayonnaise
• 1 tablespoon Sriracha sauce
• 3 tablespoons vegetable oil
• 4 (8-inch) Italian sub rolls, split lengthwise and toasted
• ⅓ cup fresh cilantro leaves

INSTRUCTIONS:

1. DRAIN AND SEASON THE TOFU: Spread the tofu over a paper towel-lined baking sheet, letting it drain for 20 minutes. Gently press the tofu dry with additional paper towels and season with salt and pepper.
2. DREDGE THE TOFU: Spread cornstarch in a shallow dish. Dredge the tofu slabs in cornstarch, ensuring an even coating, and transfer them to a plate.
3. PICKLE THE VEGETABLES: In a bowl, combine shredded carrots, sliced cucumber, lime juice, and fish sauce substitute. Allow the vegetables to sit for 15 minutes, allowing the flavors to meld.
4. PREPARE SRIRACHA-MAYONNAISE: In a separate bowl, whisk together mayonnaise, Sriracha sauce, and grated lime zest to make the spicy mayonnaise spread.
5. SEAR THE TOFU: In a 12-inch nonstick skillet, heat vegetable oil over medium-high heat until just smoking. Add the tofu slabs and cook until both sides are crispy and browned, approximately 4 minutes per side. Transfer the tofu to a paper towel-lined plate.
6. ASSEMBLE THE SANDWICHES: Spread the Sriracha-mayonnaise mixture evenly over the cut sides of each toasted sub roll. Assemble 4 sandwiches by layering the ingredients as follows between the prepared rolls: tofu slabs, pickled vegetables (leaving the liquid in the bowl), and fresh cilantro leaves. Gently press on the sandwiches to set the ingredients.
7. SERVE AND ENJOY: Tofu Banh Mi is now ready to be served and savored! The combination of crispy tofu, tangy pickled vegetables, and spicy mayonnaise makes this sandwich a true delight for vegetarians and sandwich lovers alike. Enjoy this flavorful and filling Tofu Banh Mi for a tasty and satisfying meal.

TIPS:

• Choose Firm Tofu: Use firm tofu for this recipe to ensure that the tofu maintains its shape during the slicing, draining, and cooking process. Soft or silken tofu may break apart and not achieve the desired crispy texture.
• Drain and Press the Tofu: To achieve crispy tofu, it’s essential to drain and press the tofu to remove excess moisture. Place the sliced tofu on a paper towel-lined baking sheet, let it drain for 20 minutes, and then gently press it dry with additional paper towels.
• Dredge Tofu in Cornstarch: Dredging the tofu in cornstarch creates a thin crispy crust when seared in the skillet. The cornstarch adds a light coating and helps the tofu develop a pleasant texture.
• Prepare Quick Pickled Vegetables: The shredded carrot and sliced cucumber are quick-pickled in a mixture of lime juice and a fish sauce substitute. The pickling process adds a zesty and tangy flavor to the vegetables, enhancing the overall taste of the sandwich.
• Spice It Up with Sriracha-Mayonnaise: The sriracha-spiked mayonnaise adds a spicy and creamy element to the sandwich, elevating its taste. Adjust the amount of sriracha according to your preferred spice level.