Gastronomer

BAHN MI WITH TOFU

 

Ingredients

Pickled veggies:

1 small daikon shredded

2 small carrots shredded

½ a small cucumber, de-seeded & sliced thin

½ jalapeño, thinly sliced

¼  cup white wine vinegar

¼ cup rice vinegar

1 tsp honey

TT salt

 

Tofu marinade:

1 tablespoon olive oil

2 tablespoons soy sauce

½ lime juiced include the zest

1 clove garlic, minced

½ teaspoon minced ginger

½ diced thai chilli

1 14oz. pkg. extra firm tofu

 

olive oil, for the pan

fresh baguette

mayonase

sprigs cilantro per sandwich

TT sriracha,

 

Directions

1.        Make ahead: Place thinly sliced daikon, carrots, cucumbers, and jalapeños in a medium jar with white wine vinegar, rice vinegar, sugar and salt. If the liquids don’t cover the veggies, add about 2 tablespoons of water and more vinegar if necessary (the amount you need will depend on the size of your jar). Let chill for at least an hour, or store in the fridge for at least a week.

2.        Drain tofu, slice it into approx. ½ inch slices. Place on a towel and gently pat dry to remove excess water.

3.        In a small bowl, whisk together olive oil, tamari, lime, zest, garlic, ginger, and fresh Thai chilli.

4.        Place tofu in a shallow pan and pour the marinade on top. Flip the tofu so that it coats (if it doesn’t coat fully in your pan, add a bit more tamari until all tofu is coated). Let the tofu marinate for at least 15 minutes.

5.        Heat a nonstick skillet to medium-high heat. Add a little oil to the pan and place tofu pieces with enough space between each so that they’re not too crowded (you can cook them in batches). Let the tofu cook (without moving it around too much) for a few minutes per side until they’re deeply golden brown and caramelized (almost blackened) around the edges. Remove from heat. Taste a little piece and add more salt & pepper if necessary.

6.        Assemble sandwiches with mayo, tofu slices, pickled veggies, cilantro and serve with sriracha.