Impress your guests with this baked tofu banh mi recipe
The banh mi sandwich, a fusion of French and Vietnamese cuisine, has gained popularity worldwide for its unique flavors and textures. Traditionally made with meat, this guide will focus on a vegetarian and eggless version featuring baked tofu as the star ingredient. This dish is not only a testament to culinary creativity but also caters to diverse dietary preferences. Let's get cooking.
Gather the following ingredients
For this dish, you'll need 14 ounces of firm tofu (pressed and sliced); one large carrot (julienned), one-fourth cup distilled white vinegar, two tablespoons sugar, one-half cucumber (thinly sliced), one-fourth cup soy sauce, one tablespoon sesame oil, two cloves garlic (minced), one teaspoon ground ginger, fresh cilantro leaves, jalapeno slices (optional), vegan mayonnaise, and four baguettes or hoagie rolls.
Prepare the tofu marinade
Begin by whisking together the soy sauce, sesame oil, minced garlic, and ground ginger in a mixing bowl. Next, place the tofu slices in a shallow dish and gently pour the marinade over them, ensuring each slice is well-coated with the mixture. Allow the tofu to marinate in the refrigerator for at least one hour, ensuring it fully absorbs all the rich flavors.
Bake the tofu
Preheat your oven to 400 degrees Fahrenheit. Arrange the marinated tofu slices on a baking sheet with parchment paper to prevent sticking. Bake for about 25 minutes, until the tofu is golden brown and slightly crispy on the edges. This baking step intensifies the flavor and texture of the tofu, making it perfect for your dish.
Prepare pickled vegetables
While the tofu bakes, create the pickled vegetables. Combine vinegar and sugar in a bowl, stirring until the sugar dissolves fully. Then, add the julienned carrots and cucumber slices to this mixture. Let them sit for about 30 minutes to achieve a light pickle. This step introduces a necessary tangy crunch to your banh mi, enhancing its flavor profile significantly.
Assemble your banh mi
Start by spreading vegan mayonnaise on both sides of your baguette or hoagie roll, lightly toasted if preferred. Layer on the baked tofu slices, followed by the pickled carrots and cucumber. Finish with fresh cilantro leaves and jalapeno slices for a spicy kick. This assembly ensures a delightful mix of flavors and textures in your banh mi.
