Sunday, August 18, 2013

banh mi tofu sandwich


I have been inspired to have a go at the banh mi Thai sandwich, vegan style, for months now. I love the spicy tofu contrasting with the cool pickled slaw. Traditionally, a baguette is used but I had more of a bun on hand and it worked just fine. It was a really flavorful and casual dinner for Brett and me for movie night, while the girls had left over pasta...


1 cake of tofu
2 buns of your choice (traditionally a baguette)
vegenaise
avocado slices
a few cilantro leaves

For the tofu marinade-
2 TB soy sauce
2 cloves of garlic, grated
3-4 tsp sriracha
1/2 tsp salt
1 /2 tsp ground ginger
1 TB rice wine vinegar
1 tsp honey or agave

For the slaw-
1 carrot, grated
about 1/4 cup red onion, thinly sliced
big 1" piece of an English cucumber, deseeded and sliced into match sticks
about 1/4 cup thinly sliced red cabbage
1 radish, grated
1/4 cup rice wine vinegar
2 tsp sugar
1/2 tsp salt

Slice the tofu long ways into four squares and dry on paper towels for a few minutes. Whisk the marinade together and place the tofu in the marinade. Let rest and absorb all the flavors at room temperature for about 40 minutes.

For the slaw, combine all the ingredients and let marinade for about 40 minutes.

Cook the tofu in a grill pan in a bit of oil. Heat the buns, and assemble: mayo, avocado, tofu and veggies, cilantro.
We used a square of the tofu each, having 2 left over. The slaw is enough for two sandwiches.

Our movie, Sleepover, is a girls' coming of age/adventure film about the good girls versus the mean girls. Classic theme and the scavenger hunt plot is fun. Made in 2004, you'll see Steve Carell, Jane Lynch, and Jeff Garlin, as well as a several others you'll recognize. Rated pg.


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