Lemongrass Tofu Banh MiFrom jo_jo_ba 1 year ago
- 1 (350g) pkg extra-firm tofu, drained shopping list
- 2 cloves garlic, minced or pressed shopping list
- 5 tbsp low-sodium soy sauce (or tamari) shopping list
- ¼ cup low-sodium vegetable broth shopping list
- 2 tsp sea salt shopping list
- 2 tsp black pepper shopping list
- 2 tsp toasted sesame oil shopping list
- 3 tbsp pureed lemongrass (like Gourmet Garden) shopping list
- 1 tbsp coconut oil shopping list
- 4 demi-baguettes (or 2 regular baguettes, halved crosswise), sliced in half shopping list
- 4 tbsp Veganaise shopping list
- 2 tsp Sriracha (or to taste) shopping list
- 1 cup pickle.html">Spicy Shredded Root pickle shopping list
- Thinly sliced cucumber, lettuce, tomatoes and chopped cilantro to taste shopping list
How to make it
- Wrap tofu in a clean tea towel and press under a heavy weight for 1 hour.
- Slice crosswise into ¼” pieces and set aside.
- In a large plastic bag or a shallow glass baking dish, combine the remaining ingredients and shake to distribute well.
- Add the tofu, seal the bag and gently distribute the pieces through the marinade (try to get them in one layer).
- Let marinate for at least 2 hours, preferably overnight. Drain the marinade and blot tofu dry with paper towel.
- Heat oil in a large non-stick or cast-iron skillet over medium-high heat and add the tofu in one layer (you will likely need to do this in batches).
- Cook the tofu until both sides are golden brown with a nice firm crust.
- Toast the baguette until golden.
- Combine the mayonnaise and Sriracha and spread evenly onto one half of each sandwich.
- Layer with lettuce, cucumber, tomatoes, and tofu.
- Top with Spicy Shredded Root Pickle and cilantro to taste.
The Cookjo_jo_ba Oshawa, CA
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