Vietnamese · Members
Lemongrass Tofu Banh Mi
Crisp baguettes stuffed with caramelized soy-glazed tofu, quick-pickled carrot and daikon, cucumber, jalapeno, cilantro and spicy mayo.
- Caramelized glazed tofu
- Quick homemade pickles
- Crunchy, bright and spicy
Banh mi is the perfect sandwich: crackly bread, rich filling, tangy pickles and a hit of fresh herbs and chile in every bite. Our vegetarian take marinates slabs of tofu in soy, garlic and lemongrass, then sears them until the edges caramelize. The quick carrot and daikon pickles take only 30 minutes and keep for weeks, so make a double batch. Pulling out some of the soft bread crumb leaves more room for fillings and keeps the sandwich from getting doughy.
Instructions
Make the pickles: whisk the rice vinegar, 1/2 cup warm water, 2 tablespoons of the sugar and the salt in a bowl until dissolved. Add the carrot and daikon, press them under the brine and let stand for at least 30 minutes.
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