Tofu Banh Mi

Menu Part: 
Sandwich/Wrap
Cuisine Type: 
Asian
Serves: 
4 sandwiches

The popular Vietnamese sandwich gets a vegetarian makeover with fried tofu, sweet Thai chili sauce, mayonnaise, soy sauce and cilantro.

Ingredients

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

Steps

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

More From FoodService Director

Industry News & Opinion
Richard cousins

Compass Group confirmed this morning that CEO Richard Cousins was killed on New Year’s Eve in a small-plane crash off the coast of Australia. He was 58.

Cousins was scheduled to step down as CEO in March, after leading the world’s largest foodservice management company for 11 years. His planned successor, Compass COO Dominic Blakemore, has agreed to assume Cousins’ duties immediately.

“We are deeply shocked and saddened by this terrible news,” Compass Chairman Paul Walsh said in a statement. “It has been a great privilege to know Richard personally and to work with him for...

Menu Development
to-go meals

Drew Allen didn’t hesitate when asked what he expects of noncommercial dining in the future. “Change,” he says. “We have to change with the times and what our guests are looking for.”

Allen, the director of culinary services at Otterbein Senior Lifestyle Choices in Lebanon, Ohio, says the more the residents and guests at Otterbein change, the more diverse eating habits his team has the chance to explore. One of those changing habits, he says, is diners’ growing desire for portable, made-to-order items . That’s a theme borne out by data, too—and is true across dayparts. Roughly 67%...

Ideas and Innovation
trail mix

We’ve added fueling stations in our units for our workers who didn’t have time to eat or just need a snack. We have areas set up with trail mix, crackers, cookies and water. It helps us avoid people feeling or getting ill, especially when we get closer to exam periods and student workers are studying and not taking the time to eat.

Ideas and Innovation
email

Communication is key, and [managers] are busy too. One tip I picked up from another director was to label my subject line with the header “action,” “information” or “response” followed by a brief description of the email contents. That way they can filter through their inboxes during their busy days to know which emails need their attention immediately and which they can save to read later.

FSD Resources