Tofu Banh Mi

Inspired by the Tofu Banh Mi at Mendocino Farms.

Servings: 4

Ingredients:

• ¼ cup soy sauce

• 2 tbsp sriracha

• 1 tbsp minced garlic (or 6 cloves minced)

• 1 tbsp minced ginger

• 1 tbsp crushed red pepper

• 1 tbsp sesame oil

• 2 tsp sugar

• 1 block of tofu, pressed and sliced into thin rectangles

• 1 jalapeño, thinly sliced

• 1 carrot, thinly sliced

• 2 persian cucumbers, thinly sliced

• 2 celery stalks, thinly sliced

• 2 cups water

• 3 tbsp sugar

• ½ cup rice vinegar

• 4 square ciabatta rolls

• Sweet chili sauce

• Cilantro and jalapeños for garnish

• Spicy mayo (store bought or mix mayo, sriracha and chili powder)

Directions:

1. Prepare tofu marinade by mixing soy sauce, sriracha, garlic, ginger, crushed red pepper, sesame oil and sugar

2. Coat a slice of tofu in marinade and place into a container

3. Repeat for the rest of the tofu and let marinate in the fridge for at least 30 minutes

4. Prepare the pickled vegetables by mixing water, sugar and rice vinegar in a glass jar

5. Place thinly sliced jalapeno, carrot, cucumber and celery into the jar with pickling juice and place in fridge for 30 minutes

6. Remove tofu from fridge and lay on a baking sheet

7. Bake at 400 degrees Fahrenheit for 20 minutes, flipping halfway

8. Broil on low for 10 minutes

9. To prepare the sandwiches, slice the ciabatta bread through the middle and lightly toast

10. Spread spicy mayo on each slide

11. Place 4 slices on tofu on bread and add pickled vegetables

12. Drizzle with sweet chili sauce and/or sriracha and garnish with cilantro

13. Close sandwich, cut in half and enjoy!

Instagram Reel - Tofu Banh Mi

TikTok - Tofu Banh Mi