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.
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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