Lemongrass Tofu Banh Mi
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Tofu:1 (350g) pkg extra-firm tofu, drained2 cloves garlic, minced or pressed5 tbsp low-sodium soy sauce (or tamari)¼ cup low-sodium vegetable broth2 tsp sea salt2 tsp black pepper2 tsp toasted sesame oil3 tbsp pureed lemongrass (like Gourmet Garden)1 tbsp coconut oil---Sandwich:4 demi-baguettes (or 2 regular baguettes, halved crosswise), sliced in half 4 tbsp Veganaise2 tsp Sriracha (or to taste)1 cup Spicy Shredded Root PickleThinly sliced cucumber, lettuce, tomatoes and chopped cilantro to taste
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 Spicy Shredded Root Pickle and cilantro to taste.
Serving Size: Makes 4 sandwiches
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 Spicy Shredded Root Pickle and cilantro to taste.
Serving Size: Makes 4 sandwiches
Nutritional Info Amount Per Serving
- Calories: 569.9
- Total Fat: 19.0 g
- Cholesterol: 0.0 mg
- Sodium: 3,000.7 mg
- Total Carbs: 68.7 g
- Dietary Fiber: 3.1 g
- Protein: 18.6 g
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