Tofu Banh Mi With Sriracha Mayo Recipes

TOFU BANH MI WITH SRIRACHA MAYO

Tofu Banh Mi With Sriracha Mayo image

Bánh mì is a brilliant example of colliding food cultures. It owes its familiar form of a crusty baguette to the French, yet its palate-tingling array of complex flavours and textures is totally down to the Vietnamese.

Provided by WKernan

Categories Lunch/Snacks

Time 1h

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 26

Ingredients

1 baguette
1/2 s shredded cabbage
2 small cucumbers, ribboned
2 small spring onions
2 teaspoons coriander
1/3 cup pickle
2 carrots (ribboned or julienned)
15 radishes (sliced or julienned)
1/2 cup rice vinegar cup water
1/2 cup water
1/4 cup brown sugar or 1/4 cup maple syrup
15 szechuan peppercorns (or black)
1 teaspoon salt
1 garlic clove, crushed with a knife
1 (16 ounce) package firm tofu, pressed*
2 tablespoons maple syrup
1 tablespoon rice wine vinegar
4 tablespoons tamari or 4 tablespoons soy sauce
1 tablespoon sriracha sauce
2 teaspoons cornflour (optional) or 2 teaspoons cornstarch (optional)
1/4 cup chickpea water
4 teaspoons lime juice (or lemon juice or vinegar)
1/4-1/2 teaspoon salt, more to taste
1/4 teaspoon garlic powder, more to taste
4 teaspoons sriracha sauce
1/4 teaspoon pepper, to taste

Steps:

Place carrot, turnip (or radishes) in a sterilised (rinsed with boiling water) jar.
Put rice vinegar, sugar, peppercorns, salt and garlic clove in a small pot and bring to the boil. Continue simmering for about 10 minutes.
Pour hot pickling liquid over raw vegetables. Once the pickling liquid cools down, keep the jar in the fridge.
Mix tofu marinade ingredients: maple syrup, rice vinegar, tamari, Sriracha. Cut pressed tofu into smaller pieces. You can prepare it in two different ways. I like my tofu pan-fried but you can also bake it for a healthier and still very good result. If pan-frying your tofu, sprinkle it lightly with cornflour/cornstarch and fry on a small amount of hot oil until browned on both sides. Blot it with a piece of paper towel after frying. Finally, pour marinade over the tofu to flavour it. If baking, immerse the tofu pieces in prepared marinade and set the oven to 180° C / 355° F. Once the oven is ready, pop marinated tofu pieces onto a paper-lined baking tray and bake for 30-40 minutes. Once baked, apply a second layer of marinade to intensify the flavour.
To make a mayo, put aquafaba, lime juice, salt and garlic powder into a tall container and blend together with an immersion blender. Once combined and slightly frothy, start adding oil very slowly while blending at the same time. It should be literally trickled in (rather than poured in) so that the mayo starts to emulsify properly. Once your mayo gets all thick and creamy, season it with Sriracha, pepper and extra salt if needed. Refrigerate it (to thicken it further) while you assemble your sandwich.
Cut baguettes into small pieces and toast them lightly under a grill. Fill them with a layer of pickled vegetables, fresh cucumber, shredded cabbage, spring onions, tofu and fresh coriander. Top with a dollop of Sriracha mayo before closing the sandwich.

Nutrition Facts : Calories 980.1, Fat 9.8, SaturatedFat 2.4, Sodium 3222.4, Carbohydrate 184.5, Fiber 12.3, Sugar 35.1, Protein 44.4

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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