Ingredients
Scale
For Lemongrass Tofu
- 12 oz extra firm tofu, sliced into 1/4” thick squares
- 1 large lemongrass, chopped (approximately 4 tbsp)
- 1 Thai chili, chopped
- 2 cloves garlic, chopped
- 1 tsp salt
- 1/4 tsp msg, optional
- 1/2 tsp black pepper
- 2 tbsp cooking oil divided half
For Banh Mi Sandwich
- 4 Vietnamese Baguettes or 8 to 9” sandwich roll or ciabatta
- Plant-based garlic aioli or mayonnaise (I like Follow Your Heart brand)
- Plant-based pate
- Seasoning sauce, Maggie sauce or aminos
- Cucumber slices (l like to use Persian or English cucumber)
- Serrano or jalapeno slices
- Pickled carrot & radish
- Cilantro
- Fried shallot
- Sriracha
Instructions
- Combine all ingredients for lemongrass tofu except 1 tbsp cooking oil in a mixing bowl and marinate for 2 hours to overnight.
- Heat a large skillet over medium high heat and add 1 tbsp cooking oil and swirl to coat. Place lemongrass marinated tofu and cook until golden brown both sides, about 3 minutes each side. Remove from heat and set aside.
- Warm baguettes in a 350°F preheated oven for 1 to 2 minutes. Cut bread half in lengthwise, leaving one side connected. Spread garlic aioli on bottom of bread and plant-based pate on other side. Sprinkle some seasoning sauce to your taste. Place sliced cucumber, chili then lemongrass tofu. Add pickled carrot & radish, cilantro and fried shallot to your taste. Drizzle some sriracha to your taste and it’s ready to eat! Enjoy!
- Cook Time: 10 minutes
