The (Lemon)grass is Always Greener: Lemongrass Tofu Banh Mi Sandwiches

If you have about 1 hour and 21 minutes to spend in the kitchen, The (Lemon)grass is Always Greener: Lemongrass Tofu Banh Mi Sandwiches might be a great dairy free and lacto ovo vegetarian recipe to try. This recipe serves 4. One serving contains 392 calories, 14g of protein, and 18g of fat. For $1.98 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. A couple people really liked this Vietnamese dish. 41 person were impressed by this recipe. It is brought to you by Crumb. A mixture of soy sauce, lemongrass, salt, and a handful of other ingredients are all it takes to make this recipe so tasty. It works well as a main course. Overall, this recipe earns a pretty good spoonacular score of 54%. If you like this recipe, take a look at these similar recipes: Lemongrass Tofu Banh Mi, Seared Tofu Banh Mi Sandwiches, and Banh Mi With Lemongrass Pork.

Servings: 4

Preparation duration: 75 minutes

Cooking duration: 6 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Arrange the sliced tofu on a thick layer of paper towel. Cover with another layer of paper towel, then cover with a large plate and weigh down with a cast iron skillet or several cans. Let stand 15 minutes to press out some of the moisture, then discard the paper towels and pat the tofu dry.In a small bowl, whisk together the lemongrass paste, chili pepper paste, soy sauce, turmeric, and sesame oil. Arrange the tofu slices in a shallow dish, and brush them all over with the marinade. Set aside for 1 hour to allow the tofu to soak up all of the marinade.In a medium-sized bowl, whisk together the rice wine vinegar, water, sugar and salt until the sugar and salt dissolve.Add the carrot and daikon, and toss to coat. Set aside to pickle for 30 minutes, then drain and transfer to an airtight container. Refrigerate until ready to use.Heat the 2 tbsp canola oil in a large nonstick skillet over medium-high heat. Remove the tofu from the marinade and gently pat dry with paper towel. Add to the skillet and pan-fry until golden brown and crispy, about 3-4 minutes per side.To assemble the sandwiches, split the buns in half. In a small bowl, stir together the mayonnaise and sriracha sauce, and spread onto the top and bottom of the buns. Nestle two tofu slices into each bun, then garnish with carrot-daikon slaw, cucumber slices and lots of fresh cilantro. Serve immediately.

 

Step by step:

1. Arrange the sliced tofu on a thick layer of paper towel. Cover with another layer of paper towel, then cover with a large plate and weigh down with a cast iron skillet or several cans.

2. Let stand 15 minutes to press out some of the moisture, then discard the paper towels and pat the tofu dry.In a small bowl, whisk together the lemongrass paste, chili pepper paste, soy sauce, turmeric, and sesame oil. Arrange the tofu slices in a shallow dish, and brush them all over with the marinade. Set aside for 1 hour to allow the tofu to soak up all of the marinade.In a medium-sized bowl, whisk together the rice wine vinegar, water, sugar and salt until the sugar and salt dissolve.

3. Add the carrot and daikon, and toss to coat. Set aside to pickle for 30 minutes, then drain and transfer to an airtight container. Refrigerate until ready to use.

4. Heat the 2 tbsp canola oil in a large nonstick skillet over medium-high heat.

5. Remove the tofu from the marinade and gently pat dry with paper towel.

6. Add to the skillet and pan-fry until golden brown and crispy, about 3-4 minutes per side.To assemble the sandwiches, split the buns in half. In a small bowl, stir together the mayonnaise and sriracha sauce, and spread onto the top and bottom of the buns. Nestle two tofu slices into each bun, then garnish with carrot-daikon slaw, cucumber slices and lots of fresh cilantro.

7. Serve immediately.

Nutrition Information:

covered percent of daily need