Lemongrass Tofu Banh Mi Recipes

LEMONGRASS TOFU BANH MI

Lemongrass Tofu Banh Mi image

Make and share this Lemongrass Tofu Banh Mi recipe from Food.com.

Provided by gailanng

Categories Lunch/Snacks

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 17

Ingredients

1 (14 ounce) package water-packed extra firm tofu, drained
2 tablespoons finely chopped peeled fresh lemongrass (bottom 2 inches)
2 tablespoons water
1 tablespoon low sodium soy sauce
2 teaspoons sesame oil, divided
1/4 cup rice vinegar
1/4 cup water
1 tablespoon sugar
1/4 teaspoon salt
1 1/4 cups matchstick-cut carrots
1 1/4 cups matchstick-cut peeled daikon radishes
3 tablespoons mayonnaise
1 1/2 teaspoons sriracha asian garlic sauce
1 (12 ounce) French baguettes, halved lengthwise and toasted
1 cup thinly sliced English cucumber, length-wise
fresh cilantro
cooking spray

Steps:

Cut tofu crosswise into 6 (2/3-inch-thick) slices. Arrange tofu on several layers of paper towels. Cover with additional paper towels; top with a cast-iron skillet or other heavy pan. Let stand 15 minutes. Remove tofu from paper towels. (An easier method is to freeze completely then defrost. No need pressing.).
Combine 2 tablespoons lemongrass, 2 tablespoons water, soy sauce, and 1 teaspoon sesame oil in a 13 x 9-inch glass or ceramic baking dish. Arrange tofu slices in a single layer in soy mixture, turning to coat. Let stand for 15 minutes.
Combine vinegar and the next 3 ingredients (through salt) in a medium bowl, stirring until sugar and salt dissolve. Add carrot and radish; toss well. Let stand for 30 minutes, stirring occasionally. Drain.
Combine remaining 1 teaspoon sesame oil, mayonnaise, and Sriracha in a small bowl, stirring with a whisk. Cut bread horizontally. Spread mayonnaise mixture evenly on cut sides of bread.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Remove tofu from marinade, and discard marinade. Pat tofu slices dry with paper towels. Add tofu slices to pan, and cook for 4 minutes on each side or until crisp and golden.
Arrange tofu slices on bottom half of bread; top tofu slices with carrot mixture and cucumber slices and cilantro sprigs. Cut loaf crosswise into 6 equal pieces.

Nutrition Facts : Calories 372.6, Fat 8.1, SaturatedFat 1.6, Sodium 756.6, Carbohydrate 58.6, Fiber 4.2, Sugar 8.3, Protein 18.9

LEMONGRASS TOFU BANH MI

Lemongrass Tofu Banh Mi image

A delicious, vegan version of the popular Vietnamese sandwich! Fresh and fragrant, this is a blend of marinated tofu, Recipe #504020, Sriracha Veganaise and veggies piled onto crusty baguettes.

Provided by YummySmellsca

Categories Lunch/Snacks

Time 4h10m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 14

Ingredients

350 g extra firm tofu, drained
2 garlic cloves, minced
5 tablespoons low sodium soy sauce (or tamari)
1/4 cup vegetable broth
2 teaspoons sea salt
2 teaspoons black pepper
2 teaspoons toasted sesame oil
3 tablespoons pureed lemongrass (like Gourmet Garden)
1 tablespoon coconut oil
2 regular French baguettes, halved crosswise then sliced in half
4 tablespoons vegan mayonnaise
1 1/2 teaspoons sriracha sauce (or to taste)
1 cup spicy shredded root pickle (see Spicy Shredded Root Pickle)
thinly sliced cucumber, lettuce, tomatoes and chopped cilantro to taste

Steps:

Tofu:.
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.
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.
Assembly:.
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 Recipe #504020 and cilantro to taste.

Nutrition Facts : Calories 261.3, Fat 12.9, SaturatedFat 4.7, Cholesterol 3.6, Sodium 2392.1, Carbohydrate 26.7, Fiber 2.4, Sugar 3.1, Protein 12.5

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