404. Tofu bánh mì sandwiches
Notes:
You could definitely use any protein you'd like. I think it would be great with pork belly or even chicken.
Serves 2 with pickled veggies leftover.
Ingredients:
2 medium carrots, julienned
1 medium daikon radish, julienned
1 cup distilled white vinegar
1 cup water
1/2 cup granulated sugar
1/2 tsp salt
1 block extra firm tofu, sliced into 10 to 12 segments about 1/3 inch thick
2 tbsp fish sauce (or omit and up the amount of soy sauce to make it vegetarian)
2 tbsp dark brown sugar, packed
2 tbsp maple syrup
1 tbsp soy sauce
2 garlic cloves, smashed and peeled
1/2 inch segment of ginger, roughly chopped
2 baguettes, sliced and optionally toasted
vegetarian pate (optional)
mayonnaise
thinly sliced cucumber
thinly sliced jalapeño
a few sprigs of cilantro
Instructions:
Place carrots and daikon radish in a large jar. In a saucepan, combine vinegar, water, sugar, and salt. Stir mixture over medium heat until the sugar has dissolved. Pour mixture over carrots/radishes. Seal and let cool to room temperature. Place in fridge until ready to use.
Preheat oven to 400 degrees F. Place tofu on a parchment paper lined baking sheet. Combine fish sauce, brown sugar, maple syrup, soy sauce, garlic, and ginger in a food processor and blend until smooth. Brush half of the sauce over tofu and place in oven. Bake for 20 minutes. Remove from oven, flip each piece of tofu, and brush remaining sauce on top. Return to oven and bake for another 15 to 20 minutes until caramelized and tofu is dark brown in color. Let cool.
To assemble, smear some pate and mayo on the baguettes, one on each side. Layer tofu, the pickled carrot/radish mixture, cucumber, jalapeño, and cilantro. Close up the baguettes and enjoy!
