Lemon Tofu Banh Mi

Alright, listen up, food lovers! Chef's hat on, let's get serious about building a Banh Mi that's both vibrant and satisfying. This ain't your average pork belly situation; we're going vegan with a lemon-infused tofu that'll sing on your palate. Get ready for the Lemon Tofu Banh Mi, a flavor explosion you won't forget.

Lemon Tofu Banh Mi

Yields: 4 sandwiches Prep Time: 30 minutes (including tofu pressing) Cook Time: 25 minutes

Ingredients:

• For the Lemon Tofu:

  • 1 block (14-16 oz) extra-firm tofu, pressed for at least 30 minutes (see notes below)
  • 2 tablespoons soy sauce or tamari
  • 2 tablespoons rice vinegar
  • 2 tablespoons lemon juice (freshly squeezed is best!)
  • 1 tablespoon maple syrup (or agave for extra sweetness)
  • 1 tablespoon sesame oil
  • 1 teaspoon grated ginger
  • 2 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes (optional, for heat)
  • 2 tablespoons vegetable oil or canola oil

• For the Quick Pickled Vegetables:

  • 1 cup julienned carrots
  • 1 cup thinly sliced daikon radish
  • 1/2 cup rice vinegar
  • 1/4 cup water
  • 2 tablespoons sugar
  • 1/2 teaspoon salt

• For the Sandwich Assembly:

  • 4 Banh Mi baguettes or crusty rolls (about 6-8 inches long)
  • Vegan mayonnaise (store-bought or homemade)
  • Fresh cilantro sprigs
  • Sliced jalapeños (optional)
  • Thinly sliced cucumber (optional)
  • Sriracha sauce (optional, for extra heat)

Equipment:

• Tofu press (or heavy objects like books)
• Large skillet
• Small saucepan or bowl
• Knife
• Cutting board

Instructions:

1. Press the Tofu:

• Remove the tofu from its packaging and drain excess water.
• Wrap the tofu in several layers of paper towels or a clean kitchen towel.
• Place the wrapped tofu in a tofu press or place a heavy object (like books) on top of it for at least 30 minutes to remove excess moisture. The drier the tofu, the crispier it will be!

2. Prepare the Quick Pickled Vegetables:

• While the tofu is pressing, prepare the quick pickle. In a small saucepan or bowl, combine rice vinegar, water, sugar, and salt.
• Stir until the sugar and salt are dissolved.
• Add the julienned carrots and sliced daikon radish to the liquid.
• Let them sit for at least 15 minutes (longer is better) while you prepare the tofu.

3. Marinate and Cook the Tofu:

• Once the tofu is pressed, cut it into thin slices, about 1/4 inch thick.
• In a medium bowl, whisk together the soy sauce (or tamari), rice vinegar, lemon juice, maple syrup, sesame oil, grated ginger, minced garlic, and red pepper flakes (if using).
• Add the tofu slices to the marinade and gently toss to coat. Let marinate for at least 10 minutes (longer is better for flavor absorption).
• Heat vegetable oil in a large skillet over medium-high heat.
• Carefully add the marinated tofu slices to the hot skillet in a single layer (you may need to work in batches to avoid overcrowding).
• Cook for 3-4 minutes per side, or until golden brown and crispy. Be careful not to burn the marinade!

4. Assemble the Banh Mi:

• While the tofu is cooking, prepare the baguettes. Slice them lengthwise, being careful not to cut all the way through.
• Spread vegan mayonnaise generously on both sides of the baguette.
• Layer the cooked lemon tofu slices inside the baguette.
• Top with the quick pickled carrots and daikon radish (drain off any excess liquid).
• Add fresh cilantro sprigs, sliced jalapeños (if using), and thinly sliced cucumber (if using).
• Drizzle with sriracha sauce (if using).

5. Serve and Enjoy!

• Cut the sandwiches in half, if desired, and serve immediately.

Chef's Notes:

• Tofu Pressing: Don't skip this step! It's crucial for achieving crispy tofu. If you don't have a tofu press, you can place the wrapped tofu between two plates and weigh it down with heavy objects.
• Marinade Time: Longer marinating time allows the tofu to absorb more flavor. You can marinate it for up to several hours in the refrigerator.
• Pickled Vegetables: The quick pickled vegetables can be made ahead of time and stored in an airtight container in the refrigerator for up to a week.
• Spice Level: Adjust the amount of red pepper flakes and sriracha sauce to your liking.
• Bread: The quality of the baguette significantly impacts the final product. Aim for a baguette that is crusty on the outside and soft on the inside. If you can find Banh Mi rolls, even better!
• Customization: Feel free to add other toppings, such as avocado slices, shredded lettuce, or sprouts.

This Lemon Tofu Banh Mi is a delightful combination of savory, tangy, and fresh flavors. It's a guaranteed crowd-pleaser and a fantastic way to enjoy plant-based cuisine. Bon appétit!