LEMONGRASS TOFU BANH MI

SERVES 2 LARGE OR 4 SMALL SANDWICHES WITH EXTRA SALAD

PICKLED CARROT & DAIKON SALAD

1 cup julienned carrot

1 cup julienned daikon radish

1 small jalapeño, sliced

1/2 cup water

1/4 cup rice vinegar

2 tbsp. agave syrup

1/4 tsp. salt

LEMONGRASS TOFU

One 14 oz. block extra firm tofu, drained and pressed for at least 30 minutes

4 lemongrass stalks, ends trimmed and outer leaves discarded, roughly chopped

1 garlic clove, minced

2 tbsp. water

2 tbsp. gluten-free tamari

1 tbsp. lemon juice

1 tsp. maple syrup

1 tsp. sriracha

1 tsp. liquid smoke

1 tbsp. coconut oil

2 tbsp. sesame seeds, optional

SRIRACHA AÏOLI

1/2 cup vegan mayonnaise

1 or 2 garlic cloves, minced and pressed

2 tbsp. lemon juice

1 tbsp. sriracha

SANDWICHES

1 long vegan baguette (or 2 large or 4 small vegan sandwich rolls; gluten- free if necessary), split horizontally

1 cup thinly sliced cucumber

Chopped fresh cilantro

Sliced jalapeño

Chopped green onions (green and white parts)

NUTRITIONAL VALUES

Calories: 3.73kcal
Fat: 25.6g (6.7g S.Fat)
Carbs: 31g
Protein: 2.5g
Sugar: 3.6g
Sodium: 826mg

METHOD

Make the salad a day ahead of time: In a large jar or other airtight container, combine the carrot and daikon with the jalapeno. In a large measuring cup, combine the water, vinegar, agave syrup, and salt. Cover with a tight- fitting lid after pouring the brine over the vegetables. Shake the container to thoroughly combine all of the ingredients, then refrigerate for at least 1 day. It will last for two weeks.

To make the lemongrass tofu: To make four rectangles, cut the tofu in half both ways. In a blender, combine the lemongrass, garlic, water, tamari, lemon juice, maple syrup, sriracha, and liquid smoke. Blend until completely smooth. If necessary, add a tablespoon of water at a time to thin it out into a sauce. Fill an 8 x 8-inch baking dish halfway with the batter. Place the tofu rectangles in the baking dish and turn to coat both sides with the marinade. Allow the tofu to marinate for 20 minutes, flipping it halfway through.

Make the aoli while the tofu is marinating: In a small cup or bowl, combine all of the ingredients and stir until well combined.

Heat the coconut oil in a large frying pan, preferably cast iron, over medium heat after the tofu has finished marinating. Cook for 2 to 3 minutes per side, or until the tofu rectangles have a crispy, golden exterior. Drizzle in half of the remaining marinade and cook the tofu for 1 minute more, or until the liquid is absorbed. Cook until the liquid has been absorbed, then flip the tofu and add the remaining marinade. Toss in the sesame seeds until evenly coated. Take the pan off the heat.

Remove the rounded ends of the baguette and cut it in half to make two large sandwiches or four small sandwiches.

To assemble each sandwich: On the bottom half of the bread, spread aioli. Place a few cucumber slices on top of the aioli, then top with the tofu. (Use two pieces of tofu if making two large sandwiches.) Use one piece per sandwich if you're making four small sandwiches.) Tofu should be topped with carrot and daikon salad, cilantro, jalapeno, and green onions. Serve right away. Refrigerate the sandwich in an airtight container for up to 5 hours before serving. Tofu can be stored in an airtight container in the fridge for 4 to 5 days.