Cookbook
Tofu Banh Mi
2 servings
portions15 minutes
temps actif1 hour 25 minutes
temps totalIngrédients
12 inches baguette, (cut in half)
8 ounces extra firm tofu, (drained and pressed) *firm or medium firm is fine toi
1/4 cup soy sauce
1/4 cup rice vinegar
1/4 cup maple syrup *if using dark, substitute some with water
2 tbsp sesame oil
2 tsp fresh grated ginger
1 tbsp cooking oil
Sauce
Kewpie Mayo
Hot sauce (eg Sriracha, gochugaru or ssamjang) to taste
Do Chua (pickled veggies)
1 cup carrot, (julienned)
1 cup daikon, (julienned)
2 cups water
1/4 cup rice vinegar/white vinegar
2 1/2 tbsp granulated sugar
1 tsp salt
Instructions
Combine all the ingredients for the tofu marinade EXPECT the cooking oil in a large, shallow dish. Slice the tofu into (4) 1/4" slices and place in the marinade so that tofu is completely submerged. Marinate for at least 1 hour.
Combine the ingredients for the pickled vegetables in a small bowl. Cover and refrigerate until ready to use.
Once tofu is marinated, heat oil in a large skillet over medium heat. Once the oil is hot, add the tofu. Cook for about 5 minutes per side, until the tofu is dark and crispy.
In meantime make Sriracha, gochugaru or ssamjang mayo.
Cut the baguette in half and then slice each baguette lengthwise to open. Generously spread the sauce over both sides of each baguette. Add cooked tofu and a small handful of pickled veggies.
Notes
Mix of 3 recipes but yummm
Nutrition
Taille de Portion
-
Calories
566 kcal
Lipides Totaux
45 g
Lipides Saturés
6 g
Lipides Insaturés
-
Acides Gras Trans
-
Cholestérol
11 mg
Sodium
2823 mg
Glucides Totaux
48 g
Fibres Diététiques
1 g
Sucres Totaux
33 g
Protéines
13 g
2 servings
portions15 minutes
temps actif1 hour 25 minutes
temps total