Lemongrass Tofu Banh Mi
Prep time
Cook time
Total time
Banh mis are the perfect combination of asian flavors and European bread. This sandwich soaks tofu in the yummiest of marrinades then piles a heap of fresh veg. on top. It's a cross-cuisine world hit!
Author: Anna
Recipe type: Sandwich
Cuisine: Veitnamese
Serves: 4
Ingredients
- 1 sourdough boule
- 1 8oz. package firm tofu
- 1 white onion, sliced, divided
- 1 cup napa cabbage, sliced
- ½ cup cucumber, sliced
- ¼ cup carrots, sliced thin
- ½ cup cilantro
- ⅔ light coconut milk
- ⅓ lemongrass, minced (about 1 and ½ stalks)
- 1 tblsp ginger, minced
- 4 cloves garlic, minced
- 3 tblsp vegetable oil
- 3 tblsp honey
- 3 tblsp fish sauce
- 1 tblsp oyster sauce
- ¼ tsp ground cayenne pepper
- ¼ tsp tumeric
- drizzle of sriracha
- dash of salt
- pinch of pepper
Instructions
- Drain tofu and remove from packaging. Wrap tofu in a clean kitchen towel or several layers of paper towels. Place between two plates. Weight the top plate with a can of soup or whatever is handy. You are pressing the excess water from the tofu.
- In the meantime, cut the onion in half and slice each half. Place one half of the onion slices in a baking dish (9x13). Set the second half of onions aside. Make the marrinade. Mix the coconut milk, lemongrass, ginger, garlic, oil, honey, fish sauce, oyster sauce, cayenne and tumeric.
- Slice and prepare the napa cabbage, cucumbers, carrots, and cilantro
- Slice tofu into about ¼ inch thick.
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