Tofu Banh Mi
Inspired by the Tofu Banh Mi at Mendocino Farms.
Servings: 4
Ingredients:
¼ cup soy sauce
2 tbsp sriracha
1 tbsp minced garlic (or 6 cloves minced)
1 tbsp minced ginger
1 tbsp crushed red pepper
1 tbsp sesame oil
2 tsp sugar
1 block of tofu, pressed and sliced into thin rectangles
1 jalapeño, thinly sliced
1 carrot, thinly sliced
2 persian cucumbers, thinly sliced
2 celery stalks, thinly sliced
2 cups water
3 tbsp sugar
½ cup rice vinegar
4 square ciabatta rolls
Sweet chili sauce
Cilantro and jalapeños for garnish
Spicy mayo (store bought or mix mayo, sriracha and chili powder)
Directions:
Prepare tofu marinade by mixing soy sauce, sriracha, garlic, ginger, crushed red pepper, sesame oil and sugar
Coat a slice of tofu in marinade and place into a container
Repeat for the rest of the tofu and let marinate in the fridge for at least 30 minutes
Prepare the pickled vegetables by mixing water, sugar and rice vinegar in a glass jar
Place thinly sliced jalapeno, carrot, cucumber and celery into the jar with pickling juice and place in fridge for 30 minutes
Remove tofu from fridge and lay on a baking sheet
Bake at 400 degrees Fahrenheit for 20 minutes, flipping halfway
Broil on low for 10 minutes
To prepare the sandwiches, slice the ciabatta bread through the middle and lightly toast
Spread spicy mayo on each slide
Place 4 slices on tofu on bread and add pickled vegetables
Drizzle with sweet chili sauce and/or sriracha and garnish with cilantro
Close sandwich, cut in half and enjoy!
