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Vietnamese Tofu Bánh Mì
Created by: Howcan Team
Ingredients
- 1 block of firm tofu, sliced into 1/2 inch thick pieces
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1/4 cup mayonnaise
- 1 tablespoon sriracha sauce
- 4 small baguettes or sandwich rolls
- 1 cup pickled carrots and daikon radish
- 1/2 cucumber, thinly sliced
- 1 jalapeno, thinly sliced
- 1/4 cup fresh cilantro leaves
- 1/4 cup fresh mint leaves
- 1/4 cup fresh basil leaves
- Salt and pepper to taste
Instructions
- In a shallow dish, whisk together 1/4 cup soy sauce, 2 tablespoons rice vinegar, 2 tablespoons brown sugar, 1 tablespoon sesame oil, 1 teaspoon minced garlic, and 1 teaspoon minced ginger.
- Add the sliced tofu to the marinade, turning to coat. Let it marinate for at least 15 minutes.
- In a small bowl, mix 1/4 cup mayonnaise with 1 tablespoon sriracha sauce. Set aside.
- Heat a grill pan or skillet over medium-high heat. Add the marinated tofu slices and cook for 3-4 minutes on each side, or until golden brown and crispy.
- Slice the baguettes or sandwich rolls in half lengthwise. Spread the sriracha mayo on the bottom half of each roll.
- Layer the grilled tofu, pickled carrots and daikon radish, cucumber slices, jalapeno slices, cilantro, mint, and basil on top of the sriracha mayo.
- Season with salt and pepper to taste, then cover with the top half of the roll.
- Serve the Vietnamese Tofu Bánh Mì immediately and enjoy!
The history of Vietnamese Bánh Mì dates back to the French colonial period, where the fusion of French and Vietnamese culinary traditions gave birth to this iconic sandwich. Originally, Bánh Mì was made with various meats, but in recent years, tofu has become a popular alternative for vegetarians and vegans. Tofu Bánh Mì offers a delightful blend of flavors and textures, with crispy tofu, pickled vegetables, fresh herbs, and creamy mayonnaise nestled in a crusty baguette. Notable chefs and restaurants in Vietnam, particularly in Ho Chi Minh City and Hanoi, have put their own spin on this classic, offering unique variations of tofu Bánh Mì. Today, the best versions of this dish can be found in bustling street food stalls and local eateries across Vietnam. The key to a perfect tofu Bánh Mì lies in the balance of flavors and the quality of the baguette, ensuring a harmonious marriage of crunchy, savory, tangy, and fresh elements. For those looking to recreate this dish at home, experimenting with different marinades and cooking methods for the tofu can yield delicious results.
45 min
4
320 calories
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