August 5, 2015
Vegetarian Banh Mi
Nothing compliments Banh Mi bread more than a mix of fresh vegetables. With the help of miso-glazed tofu, this sandwich makes for a satisfying vegetarian entrée when served on top of a soba noodle and cucumber salad. So what are you waiting for then? Try out this Veggie Banh Mi recipe today.
Yield: Serves 6
- To make slaw, whisk vinegar and sugar until dissolved. Add onion. Let stand 15 minutes. Add turnip, carrot, salt and pepper. Mix. Transfer to airtight container. Refrigerate at least 2 hours or up to 2 days, stirring occasionally.
- To make tofu, whisk miso, maple syrup, sesame oil, vinegar and tamari in small bowl. Drain tofu. Slice lengthwise into 3⁄4″-thick pieces. Pat with paper towel until completely dry. Season with salt and pepper.
- Heat vegetable oil in large nonstick frying pan over high heat. Cook tofu slices until brown and crisp, 3 minutes per side. Transfer to foil-lined baking tray.
- When ready to assemble sandwiches, preheat broiler to high. Brush tops of tofu generously with miso mixture. Broil 4″ from heat until caramelized, 2 minutes.
- Split buns without going right through. Mix mayo and sambal. Spread bottoms of buns with layer of sambal mayo. Top with tofu and slaw. Garnish with cilantro, chili and peanuts.
House & Home September 2014
Tags: Banh mi Sandwich Vegetarian