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.