Tofu Banh Mi
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![Tofu Banh Mi Tofu Banh Mi](/images/post_images/thumbnail_480/ban-mi-s-tofu.jpg)
Ingredients
1 pack (14 oz) solid tofu, filled with water, dried
2 tablespoons low-sodium soy sauce
2 teaspoons finely grated peeled fresh ginger
⅓ cup rice vinegar
¼ cup sugar
1 teaspoon kosher salt
1 ¼ cups (3 inches) carrots, sliced with a matchstick
1 cup chopped shiitake mushroom caps
¼ teaspoon freshly ground black pepper
1 green onion, cut into strips
1 cucumber, peeled, halved lengthwise and thinly sliced (about 2 cups)
2 tablespoons canola oil
1 french bread (12 oz.)
½ cup fresh coriander sprigs
2 thinly sliced jalapeno peppers
To make
This vegetarian bath uses pickled tofu; it absorbs the savory flavor of soy sauce and is stir-fried with fresh ginger, adding zest to a popular Vietnamese sandwich. Serve with sriracha (hot chili sauce) if you prefer more heat.
Slice the tofu crosswise into 8 1/2-inch thick slices. Spread the tofu on several layers of paper towels. Cover the top with a few more layers of paper towels; top with a cast-iron skillet or other heavy skillet. Let stand for 30 minutes. Remove the tofu from the paper towels.Combine soy sauce and ginger in a 13-inch x 9-inch baking dish. Place the tofu slices in a single layer on top of the soy mixture. Cover and refrigerate for 8 hours or overnight, turning once.Combine the vinegar, sugar, and salt in a medium bowl, stirring until the sugar and salt are dissolved. Add the carrots and the next 4 ingredients (via cucumber); mix well. Let stand for 30 minutes, stirring occasionally. Rub carrot mixture through a sieve; strain thoroughly.Heat the oil in a large nonstick skillet over medium-high heat. Remove tofu from marinade; drain marinade. Dry the tofu slices with paper towels. Place the tofu slices in the skillet; saute for 4 minutes on each side or until crisp and golden.Preheat the broiler.Cut the bread lengthwise in half. Open the halves and place the bread cut side up on a baking sheet. Bake for 2 minutes or until lightly browned. Arrange the tofu slices on the bottom half of the bread; top with the carrot mixture, cilantro, and jalapeno slices. Top with half the bread. Cut the loaf crosswise into 6 equal pieces.Wine Note: The grassy quality of Monkey Bay Sauvignon Blanc 2007 ($11) echoes the jalapeno peppers and spring onions in our Banmi tofu, and the wine's citric sourness helps it resist vegetables marinated in rice vinegar. —Jeffrey Lindenmuth
Slice the tofu crosswise into 8 1/2-inch thick slices. Spread the tofu on several layers of paper towels. Cover the top with a few more layers of paper towels; top with a cast-iron skillet or other heavy skillet. Let stand for 30 minutes. Remove the tofu from the paper towels.Combine soy sauce and ginger in a 13-inch x 9-inch baking dish. Place the tofu slices in a single layer on top of the soy mixture. Cover and refrigerate for 8 hours or overnight, turning once.Combine the vinegar, sugar, and salt in a medium bowl, stirring until the sugar and salt are dissolved. Add the carrots and the next 4 ingredients (via cucumber); mix well. Let stand for 30 minutes, stirring occasionally. Rub carrot mixture through a sieve; strain thoroughly.Heat the oil in a large nonstick skillet over medium-high heat. Remove tofu from marinade; drain marinade. Dry the tofu slices with paper towels. Place the tofu slices in the skillet; saute for 4 minutes on each side or until crisp and golden.Preheat the broiler.Cut the bread lengthwise in half. Open the halves and place the bread cut side up on a baking sheet. Bake for 2 minutes or until lightly browned. Arrange the tofu slices on the bottom half of the bread; top with the carrot mixture, cilantro, and jalapeno slices. Top with half the bread. Cut the loaf crosswise into 6 equal pieces.Wine Note: The grassy quality of Monkey Bay Sauvignon Blanc 2007 ($11) echoes the jalapeno peppers and spring onions in our Banmi tofu, and the wine's citric sourness helps it resist vegetables marinated in rice vinegar. —Jeffrey Lindenmuth
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Author:Admin
Published: 11/20/2023 7:52 PM
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