Lemongrass Tofu Banh Mi Food

LEMONGRASS TOFU BANH MI

Steps:

• Cut tofu crosswise into 6 (2/3-inch-thick) slices. Arrange tofu on several layers of paper towels. Cover with additional paper towels; top with a cast-iron skillet or other heavy pan. Let stand 15 minutes. Remove tofu from paper towels. (An easier method is to freeze completely then defrost. No need pressing.).
• Combine 2 tablespoons lemongrass, 2 tablespoons water, soy sauce, and 1 teaspoon sesame oil in a 13 x 9-inch glass or ceramic baking dish. Arrange tofu slices in a single layer in soy mixture, turning to coat. Let stand for 15 minutes.
• Combine vinegar and the next 3 ingredients (through salt) in a medium bowl, stirring until sugar and salt dissolve. Add carrot and radish; toss well. Let stand for 30 minutes, stirring occasionally. Drain.
• Combine remaining 1 teaspoon sesame oil, mayonnaise, and Sriracha in a small bowl, stirring with a whisk. Cut bread horizontally. Spread mayonnaise mixture evenly on cut sides of bread.
• Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Remove tofu from marinade, and discard marinade. Pat tofu slices dry with paper towels. Add tofu slices to pan, and cook for 4 minutes on each side or until crisp and golden.
• Arrange tofu slices on bottom half of bread; top tofu slices with carrot mixture and cucumber slices and cilantro sprigs. Cut loaf crosswise into 6 equal pieces.

LEMONGRASS TOFU BANH MI

Steps:

• Tofu:.
• Wrap tofu in a clean tea towel and press under a heavy weight for 1 hour.
• Slice crosswise into ¼" pieces and set aside.
• In a large plastic bag or a shallow glass baking dish, combine the remaining ingredients and shake to distribute well.
• Add the tofu, seal the bag and gently distribute the pieces through the marinade (try to get them in one layer).
• Let marinate for at least 2 hours, preferably overnight.
• Heat oil in a large non-stick or cast-iron skillet over medium-high heat and add the tofu in one layer (you will likely need to do this in batches).
• Cook the tofu until both sides are golden brown with a nice firm crust.
• Assembly:.
• Toast the baguette until golden.
• Combine the mayonnaise and Sriracha and spread evenly onto one half of each sandwich.
• Layer with lettuce, cucumber, tomatoes, and tofu.
• Top with Recipe #504020 and cilantro to taste.