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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This vegetarian banh mi features marinated tofu; it soaks up savory flavor from soy sauce and heat from fresh ginger for a riff on the popular Vietnamese sandwich. Serve with Sriracha (hot chile sauce) if you prefer more fire. Ingredients:
1 (14-ounce) package water-packed firm tofu, drained |
2 tablespoons low-sodium soy sauce |
2 teaspoons finely grated peeled fresh ginger |
1/3 cup rice vinegar |
1/4 cup sugar |
1 teaspoon kosher salt |
1 1/4 cups (3-inch) matchstick-cut carrot |
1 cup sliced shiitake mushroom caps |
1/4 teaspoon freshly ground black pepper |
1 julienne-cut green onion |
1 cucumber, peeled, halved lengthwise, and thinly sliced (about 2 cups) |
2 tablespoons canola oil |
1 (12-ounce) loaf french bread |
1/2 cup fresh cilantro sprigs |
2 jalapeño peppers, thinly sliced |
Directions:
1. Cut tofu crosswise into 8 (1/2-inch-thick) slices. Arrange tofu on several layers of paper towels. Top with several more layers of paper towels; top with a cast-iron skillet or other heavy pan. Let stand 30 minutes. Remove tofu from paper towels.
2. Combine soy sauce and ginger in a 13 x 9–inch baking dish. Arrange tofu slices in a single layer in soy mixture. Cover and refrigerate 8 hours or overnight, turning once.
3. Combine vinegar, sugar, and salt in a medium bowl, stirring until sugar and salt dissolve. Add carrot and next 4 ingredients (through cucumber); toss well. Let stand 30 minutes, stirring occasionally. Drain carrot mixture through a sieve; drain thoroughly.
4. Heat oil in a large nonstick skillet over medium-high heat. Remove tofu from marinade; discard marinade. Pat tofu slices dry with paper towels. Add tofu slices to pan; sauté 4 minutes on each side or until crisp and golden.
5. Preheat broiler.
6. Cut bread in half lengthwise. Open halves, laying bread cut side up on a baking sheet. Broil 2 minutes or until lightly browned. Place tofu slices on bottom half of bread; top with carrot mixture, cilantro, and jalapeño slices. Top with top half of bread. Cut loaf crosswise into 6 equal pieces.
7. Wine note: The herbaceous quality of Monkey Bay Sauvignon Blanc 2007 ($11) echoes the jalapeño peppers and green onions in our Tofu Banh Mi, while the wine's lemony acidity helps it stand up to the rice vinegar–pickled vegetables. —Jeffery Lindenmuth
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