Banh Mi with Pan-Fried Tofu
Chef/Owner Carmen Foy, Sprout and Lentil, MiddletownMany people say tofu doesn’t have much taste, but that’s only true if you don’t season it properly. This recipe offers the key to preparing perfect tofu—crispy and flavorful—by extracting moisture so it gets that perfect crisp texture and soaks up flavor. You can whip up endless dishes with this basic tofu preparation—be creative with how you enjoy it!Serves 2–3
Ingredients
Tofu
- 1 block extra-firm tofu, drained
- 1 tbsp kosher salt (for soaking)
- 2 C boiling water
- 3 tbsp cornstarch
- 1 tsp kosher salt (for coating)
- Freshly cracked black pepper
- ½ tsp ground white pepper
- 3 tbsp neutral oil (such as avocado, sunflower)
Tofu Marinade (optional)
- 1 tbsp soy sauce
- 1 tsp maple syrup or sugar
- 1 tsp rice vinegar
- ½ tsp garlic powder
- ½ tsp ground coriander or five-spice powder
Bánh Mì
- Lightly toasted baguette, sliced in half lengthwise
- Vegan sriracha mayo
- ¼ C sliced pickled carrots
- ¼ C shredded or pickled daikon
- ¼ C thinly sliced cucumber
- Sliced avocado
- Thinly sliced jalapeño
- Fresh cilantro leaves
Notes
Cut the tofu block in half horizontally to form two flat slabs. Tear into 1-inch craggy chunks and place in a bowl. For the tofu’s salt soak, dissolve kosher salt in boiling water. Pour over tofu and soak for 10 minutes, then drain and pat dry. In a small bowl, combine the cornstarch, kosher salt, black pepper and white pepper and set aside.
Mix together the marinade ingredients in a bowl, add tofu and let sit for 10–15 minutes. Drain any excess liquid and pat dry. Toss the tofu in the cornstarch mixture to coat evenly. Heat oil in a large nonstick pan over medium-high heat. Add the tofu and fry until golden brown on all sides, about 8–10 minutes in total, flipping it once or twice. Transfer to paper towels to drain excess oil.
For the sandwich, spread sriracha mayo on cut sides of both baguette slices. Layer in the crispy tofu, pickled carrots, daikon, cucumber, avocado, jalapeño and cilantro. Enjoy!
