Wednesday, March 7, 2012

Tofu Banh Mi

I have always been a fan of Vietnamese cooking. It combines the great flavors and freshness of asian cuisine with the techniques of French cooking. 

I have only had an bank mi once, but instantly fell in love with this simple sandwich (and who doesn't love a great sandwich?) I had some tofu in the refrigerator and found this simple recipe

Top it with tons of fresh veggies and a little sriracha to add a kick. 
Lemongrass Tofu for Banh Mi
1 pkg of firm tofu
1/2 cup peanut or vegetable oil
2 cloves garlic
5 table spoons soy sauce
2 teaspoons salt
2 teaspoons fresh ground black pepper
1 teaspoon sesame oil
1 -2 stalks of lemongrass, chopped should be about 1/4 cup.

Drain Tofu and blot dry with paper towels to remove excess moisture. Slice into about 1/4 ” pieces.
Wash lemongrass and chop bulbs and remaining of stalk that is tender. Place chopped lemongrass in mortar and pestle and continue to crush pieces till they are small and pulverized. Add 2 cloves of garlic and salt  in mortar and crush garlic together with lemongrass.


Mix crushed lemongrass, garlic, vegetable oil, soy sauce, salt, pepper and sesame oil. Season to taste with salt and pepper.


In a shallow bowl, lay tofu slices on top of each other so that they don’t break. Top with the marinade making sure to coat each slice. Let marinade for at least 1 hour or until all tofu slices soak up the marinade.


Heat up frying pan. Do not add oil to the pan because the tofu is well oiled. Fry slices of tofu until both sides are golden brown with a nice firm crust.


Let cool before making sandwich.

Top the tofu with sliced cucumber and carrot, and sprinkle with fresh herbs such as mint, cilantro or basil.


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