Tofu Banh Mi
The popular Vietnamese sandwich gets a vegetarian makeover with fried tofu, sweet Thai chili sauce, mayonnaise, soy sauce and cilantro.
1⁄2 cup rice vinegar
1 tbsp. sugar
1⁄2 tsp. salt
1⁄2 lb. daikon, peeled, julienned
1⁄2 lb. carrot, peeled, julienned
1⁄2 red onion, sliced
1 24-in. soft baguette
2 tbsp. vegetable oil
1 tbsp. Asian fish sauce
1⁄2 tsp. soy sauce
4 leaves green leaf lettuce
1 lb. tofu, fried, sliced into 1⁄4 -in. pieces, kept warm
1 cup packed cilantro sprigs
2 tbsp. mayonnaise
8 oz. sweet Thai chili sauce
8 lime wedges
Cilantro sprigs for garnish
1. Combine vinegar, sugar and salt in bowl. Add julienned daikon, carrot and red onion slices and toss. Let marinate for 15 minutes, stirring occasionally.
2. Cut off and discard round ends of baguette. Split baguette. Drain pickled vegetables.
3. Mix together oil, fish sauce and soy sauce and brush on cut side of bottom piece of bread.
4. Place lettuce leaf on bread, followed by slices of warm tofu. Top tofu with vegetables and sprigs of fresh cilantro. Spread top layer of bread with mayonnaise and top sandwich with it. Wrap with sandwich wrap. Serve with 2 oz. Thai chili sauce, lime wedges and cilantro sprigs.
Recipe by Swedish Health Services, Seattle