Tofu Banh Mi Recipe

Tofu Banh Mi Recipe

from tastingtable.com
4 servings

Ingredients

  • 1 daikon radish, thinly sliced
  • 2 small carrots, thinly sliced
  • 1/2 English cucumber, thinly sliced
  • 1/2 jalapeño, thinly sliced
  • 3/4 cup rice vinegar
  • 1/4 teaspoon sugar
  • 1/4 teaspoon salt
  • 1 block (16 ounces) super firm tofu
  • 2 tablespoons olive oil, divided
  • 2 tablespoons soy sauce
  • juice and zest from 1 lime
  • 2 garlic cloves, crushed
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon pepper
  • 4 ciabatta rolls
  • 2 tablespoons vegan mayonnaise
  • 2 teaspoons sriracha
  • 1/4 cup cilantro, chopped

Directions

  1. 1

    Put the sliced radish, carrots, cucumber and jalapeño in a 32 ounce mason jar or another glass container that has a lid. Add the vinegar, sugar, and salt. Put the lid on and shake to coat all pieces. Put in the fridge for a minimum of 1 hour.

  2. 2

    Dry off the tofu block with a paper towel. Cut into ½-inch slices.

  3. 3

    Mix 1 tablespoon of the olive oil, soy sauce, lime juice, lime zest, garlic, ginger and pepper in a small bowl.

  4. 4

    Lay the tofu pieces in a shallow glass dish and coat each piece with the marinade. Put in the fridge for 20 minutes to marinate.

  5. 5

    Add the remaining oil to a non-stick pan and heat to medium-high. Place the tofu into the pan in a single layer and cook for 3 minutes on each side, until they are golden brown. Remove from heat.

  6. 6

    Slice the bread and assemble with mayo, tofu, pickled veggies, sriracha and cilantro.