Tofu Banh Mi With Sriracha Mayo Food

TOFU BANH MI WITH SRIRACHA MAYO

Steps:

• Place carrot, turnip (or radishes) in a sterilised (rinsed with boiling water) jar.
• Put rice vinegar, sugar, peppercorns, salt and garlic clove in a small pot and bring to the boil. Continue simmering for about 10 minutes.
• Pour hot pickling liquid over raw vegetables. Once the pickling liquid cools down, keep the jar in the fridge.
• Mix tofu marinade ingredients: maple syrup, rice vinegar, tamari, Sriracha. Cut pressed tofu into smaller pieces. You can prepare it in two different ways. I like my tofu pan-fried but you can also bake it for a healthier and still very good result. If pan-frying your tofu, sprinkle it lightly with cornflour/cornstarch and fry on a small amount of hot oil until browned on both sides. Blot it with a piece of paper towel after frying. Finally, pour marinade over the tofu to flavour it. If baking, immerse the tofu pieces in prepared marinade and set the oven to 180° C / 355° F. Once the oven is ready, pop marinated tofu pieces onto a paper-lined baking tray and bake for 30-40 minutes. Once baked, apply a second layer of marinade to intensify the flavour.
• To make a mayo, put aquafaba, lime juice, salt and garlic powder into a tall container and blend together with an immersion blender. Once combined and slightly frothy, start adding oil very slowly while blending at the same time. It should be literally trickled in (rather than poured in) so that the mayo starts to emulsify properly. Once your mayo gets all thick and creamy, season it with Sriracha, pepper and extra salt if needed. Refrigerate it (to thicken it further) while you assemble your sandwich.
• Cut baguettes into small pieces and toast them lightly under a grill. Fill them with a layer of pickled vegetables, fresh cucumber, shredded cabbage, spring onions, tofu and fresh coriander. Top with a dollop of Sriracha mayo before closing the sandwich.

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.

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.