Tofu Bahn Mi
Modified recipe from: Leanne Brown and Sarah Chan's cookbook Velo Fare. Which I recommend for anyone, not just vegetarian/vegan people.
Tofu Bahn Mi
2 lemongrass stalks, finely chopped
2 Tbs soy sauce
2 Tbs rice wine vinegar or lime juice
2 Tbs fish sauce (I didn't have fish sauce, I used oyster sauce)
2 Tbs chili paste, like sambal oelek
2 Tsp brown suger
2 garlic cloves, finely chopped
1 package firm tofu, diced
2 tsp olive oil
Slice the tofu into centimeter thin squares. Peel away the green outer leaves of the lemongrass to the white core. This is the good part. Chop it very finely. Place the tofu in a resealable bag with the lemongrass, soy, vinegar or lime juice, fish sauce, chili paste, sugar, and garlic. Let marinate two hours. I went overnight. I like to prep stuff for the next day. I don't know why, I just do.
Once the tofu has marinated, heat the olive oil to medium in a pan, and fry the tofu together with the marinade until the tofu is golden brown on all sides.
For the mayonnaise:
1 Tbs lemongrass
1 tsp olive oil
4 Tbs mayonnaise (as I've said before ... I use poppy-seed dressing)
For the mayonnaise, prepare the lemongrass as above, chopping very finely. Fry it on medium heat. Cook until it gets tender and smells delicious. Mix it with the mayonnaise. Add a little bit of salt if needed. I also added fresh-ground black pepper.
I used eight(8) Pep-Farm "Slider Rolls", four(4) white, four(4) wheat.
4 carrots, grated
1/2 cucumber, sliced into circles
1 jalapeño, sliced (optional) (I roasted the one I used)
4 green onions, finely chopped
cilantro, chopped (optional)
I gently blitzed everything but the cuke in a food-pro so it was like a relish.
Smear the top and bottom with the mayo. Add the diced tofu to cover the bottom of the bread, then grated carrot, jalapeño if using and green onions and cilantro (I spooned on some of my "relish"), then top with the cuke slice. Top with the other half of the baguette to form a sandwich and enjoy. Before serving, I smashed the sammies in the "George Foreman" getting them a little toasty with some color.
Served with these nicely chilled juices:
Dry Riesling Wine From Pacific Rim
Sweet Riesling From Pacific Rim