Lemongrass Tofu Bánh Mì Recipe

Name: Lemongrass Tofu Bánh Mì Recipe
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Cuisine: Asian, Vietnamese
Ingredients: Baked Tofu (recipe here); x2 Vietnamese baguettes sliced partway through; Green onions, finely sliced; Red onions, finely sliced; Avocado, sliced; Fresh cilantro; 1 shallot, roughly minced; 1 garlic clove, finely sliced; 1 lemongrass stalk, finely minced; ½ a large red chili, sliced; 1 cup of orange juice; 1/4 cup mirin; 1/4 cup agave; 2 pinches salt; Thumb of fresh ginger, finely sliced; 1 ½ TBSP cornstarch; 1 cup Vegan mayo; 1/4 cup Thai basil, finely chopped; 2 TBSP green onion, finely sliced; 1 clove garlic, microplaned for a fine grate; Juice from 1/4 of a lime; Pinch of salt; 1 Jalapeno, finely sliced; 5 baby cucumbers, finely sliced; 1/2 cup rice vinegar; 2 TBSP maple sugar, agave is fine as well; 2 large pinches of salt

Instructions

Prep:40minCook:15min

The freshest sandwich for the warmer months! Vietnamese inspired Bánh Mì recipe, with lip-smackin’ Lemongrass, glazed baked tofu, a cool Thai basil aioli, a quick zingy pickle (or quickles, as Derek calls them), sliced red onion and avocado, and a sprig of punchy cilantro, in a soft Vietnamese baguette (not to be mistaken for the crunchy French kind!). It’s worth going the extra mile to find these squishy rolls, with a light crust; head to any Vietnamese shop, or restaurant and see if you can source some! Note: You’ll have to whip up a batch of Baked Tofu to make this, so be sure to factor this into your cooking time. This Lemongrass Tofu Bánh Mì Recipe is worth it. The Bánh Mì sandwich was brought into the world back in the late 1950s, with Saigon named as its original birthplace. This now globally popular street food creation was the idea of Mr. and Mrs. Le, whose family still runs a small restaurant to this day! Learn more about the rich cultural history behind the Bánh Mì sandwich here.

Updated at: Thu, 21 Nov 2024 08:51:42 GMT