Rainbow Veggie Bahn Mi
Ingredients
For the tofu
- 1 block (about 14 oz.) firm tofu, drained
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon chili garlic sauce or sriracha
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1-2 cloves garlic, grated
- 1 teaspoon grated ginger
- 2 tablespoons cooking oil (for frying tofu)
- Kosher salt and freshly cracked black pepper
For the quick-pickled veggies
- 1 cup rainbow matchstix carrots
- 1 cucumber, thinly sliced into ribbons
- 1 jalapeño pepper, sliced
- ½ cup rice wine vinegar
- 1 teaspoon sugar
- ½ teaspoon Kosher salt
For the sandwiches
- 4 small sandwich rolls
- ½ cup mayonnaise
- 2 tablespoons sriracha sauce (adjust to taste)
- Fresh cilantro leaves, for garnish
Instructions
Prepare the Tofu
Slice the tofu block in half horizontally. Place the halves between two plates or cutting boards, and weigh them down with a heavy object for 10-15 minutes to remove excess moisture. Cut the tofu into 1-inch slabs. In a shallow dish, whisk together the soy sauce, rice vinegar, chili garlic sauce, sesame oil, honey, garlic, and ginger. Place the tofu slabs in a single layer into a baking dish and pour over the marinade, ensuring the slabs are well-covered. Marinate for 15-20 minutes, flipping halfway through if needed.
Prepare the Quick-Pickled Veggies
In a medium bowl, combine the carrots, cucumber ribbons, jalapeño slices, rice vinegar, sugar, and Kosher salt. Toss well to combine and allow to sit while preparing the tofu.
Cook the Tofu
Heat the cooking oil in a large skillet over medium heat. Add the marinated tofu slabs to the skillet (reserving the marinade). Cook the tofu for about 3-4 minutes on each side, or until golden brown and crispy. Use the reserved marinade to baste the tofu as it cooks. Remove from heat and set aside.
Prepare the Sandwiches
Slice the rolls in half lengthwise, but not all the way through. Mix the mayonnaise with the sriracha sauce in a small bowl and spread onto both halves of each roll. Layer the cooked tofu slabs on the bottom halves of the rolls. Top the tofu with the quick-pickled carrots, cucumber ribbons, and jalapeño slices. Add fresh cilantro leaves on top and serve.
