Tofu banh mi sandwich
Tofu bánh mì sandwich

Preparation time 25 minutes

Total time: 1 hour 30 minutes

Ingredients

  1. 30 mL (2 tbsp.) brown sugar
  2. 30 mL (2 tbsp.) soy sauce
  3. 15 mL (1 tbsp.) Sriracha sauce
  4. 30 mL (2 tbsp.) lime juice (about 2 limes)
  5. 1 block (350 g) extra firm tofu
  6. 30 mL (2 tbsp.) rice vinegar
  7. 15 mL (1 tbsp.) sugar
  8. 5 mL (1 tsp.) sesame oil
  9. 250 mL (1 cup) grated carrot
  10. 175 mL (¾ cup) thinly sliced radish
  11. To taste, salt and pepper
  12. 15 mL (1 tbsp.) olive oil
  13. 60 mL (¼ cup) mayonnaise
  14. 15 mL (1 tbsp.) hoisin sauce
  15. 1 European Baguette

  1. 125 mL (½ cup) chopped fresh cilantro

Directions

  1. Combine brown sugar, soy sauce, Sriracha, and lime juice in a bowl. Pour marinade into a resealable plastic bag

  2. Cut the tofu into 8 slices and pat dry with paper towel. Place tofu in marinade and shake bag to coat slices well. Put in the fridge to marinate for at least 1 hour or overnight.

  3. In another bowl, combine the rice vinegar, sugar, and sesame oil. Add the shredded carrot and radish. Season with salt and pepper. Set aside. 

  4. Heat olive oil in a skillet and fry tofu 2 minutes per side or until browned.

  5. Mix together the mayonnaise and hoisin sauce. 

  6. Cut baguette into 4 equal lengths and then slice each one lengthwise without cutting completely through. Brush inside of bread with mayonnaise mixture, top with tofu slices, the marinated vegetables, and fresh cilantro. 

Chef’s secret

This sandwich is delicious hot or cold. It can be prepared ahead of time for next-day lunches.

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