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Lemongrass Tofu Banh Mi

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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 2 large sandwiches
Ingredients Method

Ingredients
  

Lemongrass tofu
  • 14 oz extra-firm tofu pressed 20 minutes
  • 2 tablespoons finely minced lemongrass tender inner stalks only
  • 2 cloves garlic minced
  • 1 small shallot minced
  • 2 tablespoons soy sauce
  • 1 tablespoon maple syrup or granulated sugar
  • 1 tablespoon neutral oil for marinade, plus 2 tablespoons for searing
  • 1/2 teaspoon black pepper freshly ground
Quick pickles (do chua)
  • 1 cup julienned carrots
  • 1 cup julienned daikon radish
  • 1/2 cup granulated sugar
  • 1 cup white vinegar
  • 1/2 cup water
  • 1 teaspoon salt
To assemble
  • 2 Vietnamese-style baguettes about 10 inches each, or 4 small rolls
  • 1/4 cup mayonnaise or vegan mayo
  • 1 small cucumber cut into thin long strips
  • 1/2 cup fresh cilantro leaves and tender stems
  • 1-2 Thai chilies thinly sliced; optional
  • A splash of Maggi or soy sauce for drizzling

Method
 

  1. Quick-pickle: whisk sugar, vinegar, water, and salt until dissolved. Add julienned carrots and daikon, press into the liquid, and refrigerate at least 1 hour (or overnight).
  2. Press and slice: after pressing, slice the tofu into 1/2-inch slabs (6 to 8 pieces) and pat dry.
  3. Marinate: stir together lemongrass, garlic, shallot, soy sauce, maple syrup (or sugar), 1 tablespoon oil, and black pepper. Coat the tofu and rest 30 minutes at room temperature or up to 4 hours in the fridge.
  4. Sear: heat 2 tablespoons oil in a skillet over medium-high heat until shimmering. Sear tofu 3-4 minutes per side until deep golden and crisp at the edges, spooning a little reserved marinade over in the last minute.
  5. Warm the bread: 400°F for 5 minutes for a crackly crust, then slice almost all the way through lengthwise, keeping the hinge intact.
  6. Assemble: spread mayo on both cut sides, layer in the hot tofu, drained pickles, cucumber strips, and cilantro. Add chilies if using, drizzle with Maggi or soy sauce and reserved marinade, press lightly, and serve immediately.