Recipes: Tofu Banh Mi

• Prep Time:5 Minutes
• Cook Time:5 Minutes
• Serves:4

 

Tagged:
banh mi, cooking, cooking show, food channel, global kitchen, healthy, healthy voyager, recipe, tofu, vegan, vietnamese,

This vegan recipe is the perfect international meal that is full of Vietnamese flavor. Tamari, garlic, and cilantro create a robust Vietnamese sandwich that is also gluten-free.

Watch Carolyn Scott prepare this international recipe and share her secrets on the latest episode of The Global Kitchen, here.

 

Foodie Byte

Ingredients

1/4 cup stalks of fresh lemongrass, washed and chopped
2 cloves garlic, peeled
1 large (14–ounce) block extra firm tofu, pressed and drained, sliced into 1/4-inch pieces
1/2 cup grapeseed or olive oil
5 tablespoons soy sauce or tamari
Pepper to taste
1 teaspoon sesame oil
Two, 6 to 8-inch baguettes, sliced horizontally in half but not cutting all the way through (sub style)
Vegan mayonnaise, for sandwich (optional)
1/2 medium tomato, thinly sliced
1 small to medium cucumber, peeled and thinly sliced
1 small white onion, thinly sliced (can be raw or sautéed)
1/4 cup cilantro
Jalapeno slices, for sandwich (optional)
Sweet relish, for sandwich (optional)
Kimchi, for sandwich (optional)
Soy sauce or tamari, for sandwich

Preparation

Place chopped lemongrass in mortar & pestle and crush pieces until pulverized (you may also mince it if you don’t have a mortar and pestle).
Add 2 cloves of garlic in mortar and crush garlic together with lemongrass.
In large plastic freezer bag, combine crushed lemongrass and garlic, grapeseed oil, soy sauce, pepper and sesame oil.
Mix the marinade well, then add slices of tofu in bag, being careful not to break them but coating well. Let marinate for at least an hour.
Heat pan to medium high and fry slices of tofu until both sides are golden brown and crispy.
Let cool.
Place mayonnaise and tomato slices on the bottom half of the baguettes, then tofu, then cucumbers, onions and cilantro (and any other optional fixings).

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