Tofu Bánh Mì

Tofu Bánh Mì - 1 Guiding Stars

Active Time

15 min.

Total Time

4 hours

Servings

2 (684 g)

Taking the time to marinate ingredients for something as simple as a sandwich may seem like a hassle, but it’s worth the flavor. Make extra pickles, if you like, and keep them on hand to top your sandwiches to make this a faster dish to bring together anytime.

Tip: If you start this recipe at lunch, your pickles and tofu will be ready to use by dinner.

Ingredients

Pickles:

1 tsp. sugar
¼ tsp. salt
½ cup white vinegar
1 cup water
1 cup thinly sliced daikon
1 cup thinly sliced carrots

Marinated Tofu:

8 oz. extra-firm tofu, drained and sliced
1 Tbsp. soy sauce
1 Tbsp. vegetable oil
1 tsp. sesame oil
2 bulbs lemongrass, minced
1 clove garlic, minced

Sandwich:

2 (8 in.) whole-wheat baguettes, halved lengthwise
1 cucumber, sliced
2 jalapeño peppers, seeded and sliced
¼ cup minced cilantro

Directions

Place all pickle ingredients in an airtight container and shake to combine well. Leave in refrigerator 4-12 hours.
Place tofu on paper towels between two plates and weigh the top plate down gently until a good amount of liquid has been pressed from the tofu (1 hour).
Whisk together the marinade for tofu and pour over sliced tofu. Cover and refrigerate 4-12 hours.
When ready to eat, heat a non-stick skillet over medium heat and fry tofu until golden on both sides (3-4 minutes per side).
Assemble sandwiches, layering tofu, cucumbers, jalapeños, cilantro, and pickles on the baguette to serve.

Nutritional analysis per serving: Calories 590; Total Fat 16.5g (22% Daily Value); Saturated Fat 2.5g (13% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 1220mg (53% DV); Total Carbohydrate 87g (32% DV); Dietary Fiber 6.5g (21% DV); Total Sugars 8g; Includes 2g Added Sugars (4% DV); Protein 24g; Vitamin D 0% DV; Calcium 15% DV; Iron 60% DV; Potassium 20% DV; Manganese 140% DV; Vitamin A 60% DV; Thiamin 50% DV.