Tofu Bánh Mì
Bánh Mì is one of those meals I can never get enough of, but usually, when I try to order it from a restaurant, it has some non-vegetarian element. Whether it’s a pâté or its made with pork. I decided a few years back to make it the way I wanted to eat it! This is not a super authentic recipe, and I’m well aware of that, but it is delicious and fits my personal preferences. Thats what cooking is about, really, isn’t it? We all want to eat food we love and that we think others will love.
Bánh Mì is one of the recipes that I would suggest serving to a tofu-resistant meat eater. It was the first tofu recipe my partner LOVED (before he went vegetarian). I think its an easy one for most omnivores to enjoy, regardless of it’s lack of meat.
Pickled vegetables!
The first step is to pickle the vegetables. This is better if you can do it over night, but if not, an hour ahead works, and if even that is too much, un-pickled veggies work just fine. It’s less complex, but will still make a tasty sandwich.
After this, press, slice and marinate your tofu, let it sit and then cook in a pan. This is the marinade I use for so many Asian-inspired recipes that I make. It is simple and delicious.
After all the liquid is absorbed and the tofu is golden brown, you’re ready to assemble and eat.
This is seriously so delicious.
Seriously. This is so deceivingly good. It seems so simple, but it’s one of the tastiest sandwiches I’ve ever eaten. It’s got every component you want. Its bready, it’s salty, it’s complex, its fatty…..it’s delicious. Share and enjoy!
Tofu Bánh Mì
Ingredients:
- 1 Demi Baguette* (or recipe for Vietnamese Baguette below)
- 1/3 block Tofu
- 3 tbsp Soy sauce, tamari or coconut aminos
- 2 tbsp Sriracha
- 1 tbsp Sesame Oil
- 1/2 cup Rice vinegar
- Cilantro to taste
- 1 Carrot
- 1/4 Cucumber
- 1 Jalapeño
- 1/2 cup Shredded Cabbage
- 2 Radishes or 1 daikon radish (optional)
- Salt
- Sugar (just a pinch)
- 2 cloves Garlic
- 1/2 tsp Minced ginger
- 3 tbsp Mayo (vegan, if vegan)
- 250 g All Purpose Flour
- 180 ml room temperature water
- 2 tsp active dry yeast
- 1/2 tbsp sugar
- 1 tsp salt
- water to spray on top of baguettes and to add to a pot in the oven
Instructions:
- (Make ahead - if you choose to skip the pickling for time constraints, this is still a delicious sandwich!) Chop carrots, cucumbers, jalapeños and radishes into match sticks. Add to a canning jar with vinegar, a pinch of sugar and a pinch of salt. Let marinate for an hour or overnight.
- Press tofu in a clean kitchen towel to remove excess water. Slice tofu into whatever size you like. I like mine about 1/2 inch thick, but this is up to you.
- Create tofu marinade with sesame oil, soy sauce, garlic, ginger and sriracha. Add tofu to marinade. Let sit at least 15 minutes. Once the tofu has absorbed some of the marinade, add tofu and marinade to a shallow pan and cook until the tofu is golden brown and all the marinade is absorbed.
- Slice baguette and assemble sandwich, layering as follows: mayo on both sides of bread, tofu, pickled vegetables, cilantro, shredded cabbage (and extra sriracha if you choose). Slice in half and enjoy with a friend!
- **Please make note that traditional banh mi sandwiches generally have some type of pâté on the bread, pâté is generally not vegetarian, unless it is mushroom... which I am allergic to. So, please feel free to add it, if that pleases you!
- Measure out your flour in a bowl. To another large bowl add lukewarm water, yeast and sugar. Allow to sit 10 minutes or so or until the yeast becomes foamy.
- Add half of the flour to the yeast mixture. Cover and allow to sit for 2 hours until it gets bubbly and spongey.
- Add the rest of the flour and salt to the sponge, slowly stirring in.
- Transfer to lightly floured surface and knead until it comes into a sticky dough (about 10 minutes o using a mixer) or until it becomes smooth.
- Form dough into a bowl, lightly grease bowl, place dough into the bowl. Cover the bowl and allow to rise for one hour.
- After dough has doubled in size, cut into 2-3 parts depending how large you want your baguettes.
- Form dough into a ball and allow to sit for 20 minutes.
- Flatten dough and roll into a long baguette shape. It is going to look very small at this point but it will double in size and then some once in the oven.
- Allow formed baguettes to rest 30 minutes on parchment paper.
- Preheat oven and baking tray to 425 farenheit.
- Create slashes in your baguette however you choose with a lame or razer blade
- Transfer baguettes on parchment paper to preheated baking tray. Get a tray of hot water and place it on the bottom rack of the oven. Spray baguettes with water and add to the top rack of the oven.
- After 7 minutes, rotate tray in the oven for even cooking. Cook another 10-12 minutes.
- Allow baguettes to rest at least 30 minutes before cutting into them, though I know its tempting!
