Tofu Banh Mi

It’s pretty much a guarantee that five days a week I’m eating a homemade peanut butter and jelly sandwich or a veggie turkey sandwich for lunch. If I’m feeling particularly lazy, a sandwich is on the menu for dinner, too.

Sandwiches for dinner sounds a little pathetic, but not if you’re making Banh Mi, the Vietnamese hoagie brimming with Asian flavors thanks to carrot and daikon slaw and cilantro.

This usually meat-filled sandwich gets a vegetarian makeover with fried tofu. A little prep is involved in making this sandwich – time is needed to marinade the tofu – so plan ahead. If you want to cut prep time, buy already marinated tofu. And the slaw will be ready before you are.

This ingredient list looks long for a sandwich, but it’s just a list of all the yummy fillers…and their marinades.

Tofu Banh Mi

1 baguette
1 block firm tofu, drained
¼ cup soy sauce
½ cup, plus 3 tablespoons rice vinegar
2 cloves garlic, crushed
1 stalk lemongrass, diced
2 tablespoons vegetable oil
½ lb daikon, shredded
1 carrot, shredded
1 tablespoon sugar
½ teaspoon salt
1 jalapeño, thinly sliced
½ red onion, sliced thinly
1 bunch cilantro
lettuce
mayonnaise (can substitute vegan mayo)

• Combine soy sauce, 3 tablespoons rice vinegar, garlic, and lemongrass in a container with a lid. Slice drained tofu into ¼-inch slices and place in soy sauce marinade, turning container upside down to coat the tofu. Marinade tofu in refrigerator for at least one hour, or overnight. In a large skillet over medium-high heat, fry marinated tofu in oil until browned on each side, about four minutes each side. (Save any leftover marinade to brush on inside of baguette)
• In a small bowl, stir together ½ cup vinegar, salt, and sugar, and toss with shredded carrot and daikon. Let marinade for 15 minutes, then drain.
• Meanwhile, heat split baguette in oven, about 5 minutes.
• Assemble the sandwich: Brush inside of baguette with soy sauce marinade. Top bottom layer of bread with jalapeño, onion, cilantro, tofu, slaw, and lettuce. Spread mayonnaise on the top layer of bread.
• Slice the sandwich crosswise into fourths, and serve.