Lemongrass tofu bahn mi
/2 (8-inch) baguettes
FOR THE DO CHUA (PICKLES):
1 cup
julienned daikon
1 cup
julienned carrots
1/4 cup
sugar
1/2 teaspoon
salt
1/2 cup
white vinegar
1 cup
water
FOR THE TOFU:
6 to 8 ounces
extra-firm tofu (half a standard package)
1 tablespoon
soy sauce
1 tablespoon
vegetable oil
1 teaspoon
sesame oil
2 bulbs
lemongrass, minced
1 clove
garlic, minced
FOR THE SPREAD:
4 tablespoons
mayonnaise
1 tablespoon
finely chopped cilantro
Siracha to taste
ADDITIONAL FILLINGS AND GARNISHES:
1 medium cucumber, sliced lengthwise
1 or 2 jalapeño peppers, sliced
Small handful cilantro, thai basil, mint in any combination
MAKE THE DO CHUA (PICKLES):
In a large bowl, combine sugar, salt, vinegar, and water. Add daikon and carrots and toss. Cover and refrigerate for at least one hour. Drain completely before using.
MAKE THE TOFU:
Cut tofu into 1/4-inch-thick slices and press between clean kitchen towels or paper towels to rid of excess water. In a shallow dish, combine soy sauce, vegetable oil, sesame oil, lemongrass, and garlic. Place tofu in dish, gently coat slices with marinade, and arrange so they overlap as little as possible. Cover and refrigerate for at least one hour. Cook in a skillet over medium heat until brown and crisp on each side.
MAKE THE SPREAD:
In a small bowl, combine mayonnaise and cilantro. Add siracha to taste, if desired.
TO SERVE:
Slice baguettes lengthwise, leaving one side as a hinge. Add spread on top and bottom halves. Arrange fillings and garnishes: cucumber, do chua, tofu, jalapeño, herbs.