vegetarian banh mi sandwich with sriracha mayonnaise
 
 
Ingredients
  • ½ cup rice vinegar
  • ¼ cup water
  • ¼ cup sugar
  • ¼ cup carrot (about ½ of a carrot), peeled and cut into matchstick slices
  • ¼ cup white daikon radish (about ½ of a radish), peeled and cut into matchstick slices - These radishes actually look like long white carrots
  • ¼ cup thinly sliced red onion, (about ½ of a red onion)
  • ½ of a cucumber, thinly sliced
  • 1 jalapeño, thinly sliced, seeds removed if you want less spice
  • handful of cilantro sprigs
  • 1 14-ounce package extra-firm tofu, drained
  • 2 tablespoons lemon juice
  • 2 tablespoons yellow or white miso - I used a yellow chickpea miso
  • 2 cloves garlic, minced
  • 1 large baguette cut into 4 sandwich sized lengths or 4 small french baguettes
Sriracha mayonnaise:
  • 6 tablespoons mayonnaise
  • 2 tablespoons sriracha
  • 2 teaspoons lime juice
  • ½ teaspoon soy sauce
Instructions
  1. Let's start out by pickling the carrots, radish and red onion in the vinegar. Place the rice vinegar, water, and sugar in a small saucepan over medium heat.
  2. Bring the mixture to a boil, and stir constantly using a spatula until the sugar has dissolved, about 30-60 seconds. Transfer the vinegar mixture to a bowl to cool. I set mine in the refrigerator to cool off.
  3. While the your mixture is cooling, peel and slice your carrot and radish into matchstick sized slices. I sliced my carrot and radish in half and then used my favorite new julienne peeler gadget from Kuhn Rikon to create the matchstick slices. It's so much easier than manually chopping the slices yourself. I bought this gadget a month ago and I have used it 6 times, so it's not a wasted gadget. Peel and slice your red onion into thin slices.
  4. Add the carrot, radish and onion to the cooled vinegar mixture and mix well. Cover, set aside to marinate for at least 30 minutes. Drain off the excess vinegar mixture after the vegetables have marinated and you're ready to use them. I usually make this earlier in the day.
  5. Now, it's time to make up the sriracha mayonnaise. You can really make this up anytime, like when the tofu is cooking or earlier that day. Just make sure to store it in the fridge in a covered container. This mayo is super simple to make. Get out a small bowl and mix together the 6 tablespoons mayonnaise, 2 tablespoons sriracha, 2 teaspoons fresh lime juice and the ½ teaspoon soy sauce until well blended. That's all there is to it. This mayo tastes great paired fries, onion rings and burgers. You can just cut the recipe in half if you're using it as a dip for fries or onion rings.
  6. Fast forward to dinner time. Let's make up the miso tofu. You can also make up the miso tofu ahead of time or even the day before and just re-heat it in a 250 degree oven.
  7. Preheat oven to 425 degrees.
  8. Coat a large rimmed baking sheet with cooking spray or brush on some olive oil. Make sure that you coat it well, because if you don’t, then the tofu will stick to the baking sheet. I used my olive oil cooking spray.
  9. Drain the tofu and wrap it in some paper towels and gently press out the excess moisture Cut the block of tofu into square cubes like the picture below. I cut the block of tofu into 8 slices and then cut those in half to get these squares. It really doesn’t matter how you cut up your tofu, just make sure they are cut into even pieces.
  10. Combine the 2 tablespoons lemon juice, 2 tablespoons miso and the 2 cloves minced garlic in a large bowl, and use a spatula to mix it together. It will resemble a thick paste.
  11. Add the tofu squares to the mixture and gently toss to coat. It may not look like there is enough mixture to cover all of the tofu, but there is.
  12. Spread the marinated tofu in a single layer on the prepared baking sheet.
  13. Bake the tofu on the middle rack, turning once during baking, until browned, about 18-20 minutes, or until the tofu is browned on both sides.
  14. Meanwhile, while the tofu is cooking, you can prep the rest of the veggies. Peel and thinly slice up your cucumber, wash your cilantro, wash and slice up your jalapeño, set these aside.
  15. Slice the baguette into 4 sandwich sized lengths. Slice them each in half and pull the center of the bread out of the baguette halves, leaving a cavity for the filling.
  16. Now that all of your ingredients are prepped and ready to go, we can make the sandwiches! You can really assemble the sandwiches anyway you want. I'll just show you how we assembled ours below.
  17. Take the bottom half of your bread and spread on a nice layer of the sriracha mayo. We also spread some of the sriracha mayo on the top half of the bread as well. We really like our sriracha mayo!
  18. Layer on some cucumber slices.
  19. Layer on the tofu and top it with some sriracha mayo as well (only if you want, we did and loved it).
  20. Top the tofu with the pickled veggies, the cilantro and sliced jalapeño. If you don't like things spicy, then you can omit the jalapeño.
  21. We paired these sandwiches with some lacinato kale salad and it was the perfect meatless dinner.
Nutrition Information
Serving size: serves 4
Recipe by Marin Mama Cooks at https://marinmamacooks.com/2013/09/vegetarian-banh-mi-sandwich-with-sriracha-mayonnaise/