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Friday, August 5, 2016

Banh Mi Sandwhich

If you do not want a vegan sandwich, just substitute chicken or pork for the tofu.
Do chua (pickles)
1 cup julienned daikon
1 cup julienned carrots
1/4 cup sugar
1/2 teaspoon salt
1/2 cup white vinegar
1 cup water
6 to 8 ounces extra-firm tofu (half a standard package)
1 tablespoon soy sauce
1 tablespoon vegetable oil
1 teaspoon sesame oil
2 bulbs lemongrass, minced
1 clove garlic, minced
4 tablespoons mayonnaise
1 tablespoon finely chopped cilantro
Soy sauce or Maggi seasoning sauce (optional)
Additional fillings and garnishes
1 medium cucumber, sliced lengthwise
1 or 2 jalapeƱo peppers, sliced
Small handful cilantro
For the do chua (pickles)
In a large bowl, combine sugar, salt, vinegar, and water. Add daikon and carrots and toss. Cover and refrigerate for at least one hour. Drain completely before using.
For the tofu
Cut tofu into 1/4-inch-thick slices and press between clean kitchen towels or paper towels to rid of excess water. In a shallow dish, combine soy sauce, vegetable oil, sesame oil, lemongrass, and garlic. Place tofu in dish, gently coat slices with marinade, and arrange so they overlap as little as possible. Cover and refrigerate for at least one hour. Cook in a skillet over medium heat until brown and crisp on each side.

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