Veggie Banh Mi Sandwiches
These delicious Vietnamese-style sandwiches include a wide array of colorful vegetables and flavorful tofu.
2 cloves of garlic, minced
1 tsp ginger, grated
¼ cup of peanuts, finely chopped
1 Tbsp soy sauce
1 Tbsp vegetable broth
16 oz firm or extra firm tofu
1 medium carrot
1 Tbsp rice vinegar
Juice of half a lime
cucumber
3 radishes
½ jalapeno
1 Tbsp olive oil
11 oz organic/whole wheat baguette
1 cup arugula
3 Tbsp cilantro
Mix garlic, ginger, peanuts, soy sauce, and broth to create a marinade. Cut the tofu into 6 long planks. Spread the tofu on a tray or large plate and coat with the marinade. Set aside for 15 minutes.
Use a vegetable peeler to create long ribbons of carrot. Dress the carrot in the vinegar and set aside to create a quick pickle.
Slice cucumber in long planks. Squeeze the juice of the lime over the cucumbers. Slice the radishes thin and chop the jalapeno.
Heat a large skillet, cast iron is best. Add the olive oil to the pan and cook the tofu about four minutes on each side.
Slice the bread into three lengths and in half. Turn on the oven broiler and put the bread cut side up on a cookie sheet. Put the bread under the broiler for 60-90 seconds until lightly browned.
To assemble the sandwiches, place two slices of tofu on the bottom half of each piece of bread. Top with arugula, cucumber, radishes, and carrots. Add jalapenos and cilantro.