This vegetarian version of Bánh Mì features seared, lime-soy marinated tofu served with crisp pickles, crunchy carrots, creamy mayo and spicy sriracha. The contrast of warm and cool, heat and sweet is just fabulous.
Tofu Bánh Mì Sandwich With Pickles
3 tablespoons fresh lime juice
3 tablespoons soy sauce
1 tablespoon brown sugar
1 (14-ounce) package firm tofu, drained and cut into 1/3-inch slices
1 tablespoon vegetable oil
1/3 cup mayonnaise
3 medium carrots, shredded
1 cup bread-and-butter pickles
1 large baguette, cut into 4 pieces and split horizontally
Fresh cilantro and Sriracha, for serving
1. Whisk the lime juice, soy sauce, and brown sugar in a large baking dish. Add the tofu and marinate, turning occasionally, for 10 minutes.
2. Heat the oil in a large nonstick skillet over medium heat. Season the tofu with 1/2 teaspoon salt. Cook until browned, about 3 minutes per side.
3. Divide the mayonnaise, carrots, and pickles among the pieces of baguette. Top with the tofu, cilantro, and Sriracha.
Recipe from Real Simple Magazine
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