Banh Mi with Tofu (Vietnamese Sandwiches)

See the original post with photos here.

Makes enough for a small party or potluck.

2 long crusty French baguettes (or thin rice noodles if going gluten-free)

1 English cucumber, sliced into lengths

1 bunch cilantro

Tofu (recipe follows)

Marinated daikon radish and carrot (recipe follows)

Ingredients for the Tofu:

1 pound firm, tofu, divided into eight slices

1/4 cup soy sauce

1 tablespoon fresh ginger (1 teaspoon ground)

1 teaspoon pepper

1 tablespoon vegetable oil

2 tablespoons honey

1/2 teaspoon chili paste

1 teaspoon sesame seeds (optional)

Directions for the Tofu:

1. Mix the soy sauce, ginger, pepper, oil, honey, chili paste, and sesame seeds (optional) in a small bowl.

2. Pour it over the tofu, and flip to make sure both sides get covered.

3. Bake in a 375 degree oven about 20 minutes, flipping the tofu slices once.

Ingredients for the Marinated Daikon Radish and Carrot

1 cup julienned carrots

1 cup julienned daikon radish

1/2 cup rice wine vinegar

2 tablespoons sugar

Directions for the Marinated Daikon Radish and Carrot

1. Put the julienned carrots and daikon radishes in a small bowl or a jar.

2. Completely dissolve the sugar in the rice wine vinegar.

3. Pour over the julienned vegetables.

4. Will keep covered in the refrigerator for a couple of days.

Putting it all together:

1. Slice the baguettes into small sandwich portions.

2. Put on a slice or two of the cooled tofu, followed by some sliced cucumber, the marinated daikon radish/carrot, then top with a sprig of cilantro

Gluten-Free Option:

Replace the bread with thin rice noodles that have been cooked according to package directions and cooled. Toss with cubed tofu and vegetables, and serve in a bowl. Or simply serve the tofu over rice.

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