I made these for my friend's baby shower. They were a big hit.
Tofu Lemongrass Bahn Mi (this is an overnight recipe)
1 large daikon radish, thinly sliced
2 large carrots, thinly sliced
Rice Wine Vinegar
2 packages extra firm tofu, sliced about half the size of a deck of cards
3 lemongrass stalks
3 cloves of garlic, smashed
5 tablespoons soy sauce
1 teaspoon cracked black pepper
1 tablespoon sesame oil
1/2 cup vegetable oil
1 thinly sliced English cucumber
2 toasty baguettes
To make the pickles:
The night before take the carrots and radish and place them in a refrigerator container. For every layer, sprinkle salt and pepper. Pour rice wine vinegar to cover. Let this sit in the refrigerator overnight.
To dry the tofu:
Also the night before, take your extra firm tofu and put it on some paper towels in a quarter sheet pan. Put another layer of paper towels on top of the tofu. Stack another sheet pan on top and put a heavy can on top. Let this sit in the refrigerator overnight. In the morning, there should be a lot of water in the paper towels.
The following morning, make the marinade for the tofu. Put the lemongrass, soy sauce, garlic, pepper and sesame oil in a food processor and let it puree. Slowly add the vegetable oil and it should emulsify, like a vinaigrette.
Take the tofu out and put them in a single layer in a zip top bag. Add the marinade and try to get as much air out as you can. Put back the bag in the fridge for at least an hour. Longer is better, but an hour is good.
After sufficient time has passed, pan fry the tofu until it gets a nice brown crust on each side. Set aside to cool.
Mix some mayonnaise and siracha together until it tastes the way you like it.
To assemble the sandwich, slice your bread in half. Add some mayo, layer the diakon pickles, carrot pickles, cucumber slices, tofu and cilantro sprigs in the bread. Slice in half or thirds.
Makes enough for two big eaters.
Eat because they are yummy.
Why Did I Wait So Long?!
5 hours ago