Lemongrass Tofu Bahn Mi Sandwiches


Lemongrass-Tofu-Bah-Mi-Sandwiches_Lee

Tofu is marinated with lemongrass and contrasted with pickled carrots and daikon, cilantro mayonnaise and refreshing cucumber. This recipe may look intimidating, but once you get the ingredients together, these sandwiches come together in a snap! Pickling daikon radish and carrots is simple, but remember to start at least 3 days in advance or use prepared pickled daikon and carrots from your favorite Vietnamese market. This recipe comes to us from Kuya Joshua and Tita Boots of Bok Choy and Broccoli.

Serves 4

For the pickled daikon and carrots:

  • 2 cups daikon radish, sliced into thin strips
  • 2 cups carrots, cut into matchsticks
  • 1 cup rice vinegar
  • 1/4 cup sugar
  • 1 teaspoon salt

For the tofu marinade:

  • 1 package (14-ounce) extra-firm tofu, drained, patted dry and sliced
  • 4 tablespoons low-sodium soy sauce
  • 1 stalk lemongrass, trimmed and finely minced
  • 2 cloves garlic, minced
  • 2 teaspoons sugar

For the cilantro mayonnaise:

  • 1/4 cup low fat mayonnaise
  • juice of 1/2 lemon
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 teaspoon sriracha*

To complete the Lemongrass Tofu Bahn Mi Sandwiches:

  • a little oil, for preparing the griddle
  • 4 loaves French baguettes or sandwich roll of choice, toasted
  • 1 cucumber, sliced
  • 2 tablespoons cilantro, chopped

*Optional.

To pickle the daikon and carrots:

Combine the daikon, carrots, vinegar, sugar, salt and 1 cup water in a medium sized airtight container. Refrigerate for at least 3 days.

To marinate the tofu:

Mix together the soy sauce, lemongrass, garlic and sugar together in a medium bowl. Add the slices of tofu, transfer to a sealable bag, refrigerate and let marinate overnight.

To make the cilantro mayonnaise:

Whisk the mayonnaise together with the lemon juice, cilantro, salt, sugar and sriracha, if using, together in a small bowl.

To complete the Lemongrass Tofu Bahn Mi Sandwiches:

Prepare a griddle with the oil and preheat. Prepare a plate with paper towels. When the griddle is heated, fry the tofu slices 3-5 minutes per side, or until golden. Repeat until you are out of tofu, transferring the tofu to the plate as they cook.

Spread the cilantro mayonnaise on both sides of every roll. Top with a few slices of cucumber, 1-2 slices tofu, a handful of pickled daikon and carrots and a few springs of cilantro. Repeat with the other 3 sandwiches and enjoy!

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Nutrition Information

Lemongrass Tofu Bahn Mi Sandwiches

Servings per Recipe: 4

Amount per Serving

Calories:  493

Calories from Fat:  

Total Fat:  14g

Saturated Fat:  2g

Cholesterol:  0mg

Sodium:  1773mg

Potassium:  394mg

Carbohydrates:  73g

Dietary Fiber:  7g

Protein:  21g

Sugars:  40g

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