Tofu Bahn Mi Sandwiches
Years ago, I worked near a small Seattle sandwich shop called Baguette Box and my absolute favorite item on their menu was the Tofu Bahn Mi. Served in a pillowy baguette brushed with Mayonnaise, the tofu was complex and slightly sweet, topped with pickled carrots and daikon, fresh cilantro and avocado slices. It has unfortunately since closed, but this recipe is my attempt to recreate one of the best sandwiches I’ve ever had. It also happens to be one of the few meals that all picky eaters in my house devour with no complaints.
Pickled Daikon & Carrots
2 medium carrots, peeled and cut into strips, approximately 1/4 inch wide x 3 inches long
1 small daikon radish, peeled and cut into strips approximately 1/4 inch wide x 3 inches long
1 cup water
1/4 cup white vinegar
1/4 cup rice vinegar
1/4 cup granulated sugar
1/12 tsp salt
Tofu:
2 cups coconut juice
1 cup soy sauce
1/2 cup water
3 Tbsp. palm sugar simple syrup
1 larges shallot, peeled and finely diced
12 ounces deep fried tofu, cut into rectangles approximately 1 inch x 2 inches (see note below)
For Assembling the Bahn Mi Sandwiches
6 soft 8-inch long French rolls, split lengthwise (without severing top half from bottom if possible)
Mayonnaise or vegan Mayonnaise
Fresh cilantro leaves
1 large ripe avocado, peeled and cut into slices
Directions:
Make Pickled Carrots and Daikon: Combine water, white vinegar, rice vinegar, sugar, and salt in a medium saucepan. Heat on medium until it simmers and sugar and salt dissolves, about 5 minutes. Pack carrots and daikon radish into a clean 32-ounce glass mason jar and pour vinegar mixture over them. For best results, cover and refrigerate for at least four hours, up to one week. (Note: If you’re in a rush, let sit for at least 30 minutes before using.
Make Tofu: Combine coconut juice, soy sauce, water palm simple syrup, and shallots in a medium bowl and stir to combine. Pour mixture into a large skillet, add tofu, and heat on medium heat. Cook, stirring occasionally for 10 minutes, then flip tofu over and cook for an additional 10 minutes.
Assemble Sandwiches: Spread mayonnaise on french rolls, then top with tofu, pickled daikon and carrots, avocado slices, and cilantro leaves. Enjoy!
Note: If you live near an Asian supermarket, you should be able to find pre-fried tofu which is perfect for these sandwiches. Otherwise, get some extra firm tofu and dredge the slices in cornstarch before frying in vegetable oil on medium heat until lightly browned, about 5 minutes each side. Also, make sure to get super soft bread - a fresh soft baguette or hoagie rolls.
