Active Time: 15 MinsTotal Time30 Mins
Yield: Serves 4 (serving size: 1 sandwich)
This Vietnamese sandwich is typically a combination of meat (usually pork) and vegetables, but our take here is plant-based and calls for crispy marinated tofu and a combination of fresh and picked vegetables. A swipe of sriracha mayonnaise adds a layer of creamy richness. Don’t be intimidated by the ingredient list—all of the items are easy to find at well-stocked grocery stores and once you prep your ingredients, the sandwiches come together very easily.
Ingredients
- 2 cups water
- 3 tablespoons unseasoned rice vinegar
- 4 teaspoons granulated sugar, divided
- 1 cup matchstick carrots
- 1small daikon radish, cut into matchsticks
- 1/4 cup canola mayonnaise
- 1 tablespoon Sriracha sauce
- 1 tablespoon fresh lime juice (from 1 lime)
- 1 tablespoon lower-sodium soy sauce
- 1/2 teaspoon fish sauce
- 1/2 teaspoon grated fresh garlic
- 1/2 teaspoon grated fresh ginger
- 3 tablespoons sesame oil, divided
- 1(14-oz.) pkg. extra-firm tofu, pressed and cut into 12 (3-1/2 in.) planks
- 3/8 teaspoon kosher salt
- 1(8-oz.) French baguette, cut into quarters and halved lengthwise, centers removed, and toasted
- 1/2 cup thinly sliced cucumber
- 1/4 cup cilantro leaves
- 2 tablespoons thinly sliced jalapeño
Nutritional Information
- Calories 485
- Fat 27g
- Satfat 3g
- Unsatfat 23g
- Protein 16g
- Carbohydrate 45g
- Fiber 5g
- Sugars 9g
- Added sugars 5g
- Sodium 914mg
- Calcium 11% DV
- Potassium 7% DV
- Calories 485
- Fat 27g
- Satfat 3g
- Unsatfat 23g
- Protein 16g
- Carbohydrate 45g
- Fiber 5g
- Sugars 9g
- Added sugars 5g
- Sodium 914mg
- Calcium 11% DV
- Potassium 7% DV
How to Make It
Step 1
Bring water, rice vinegar, and 1 tablespoon of the sugar to a boil in a small saucepan over medium-high. Combine carrots and radish in a medium bowl; pour vinegar mixture over vegetables, and let stand 15 minutes. Combine mayonnaise and Sriracha in a small bowl; chill until ready to use.
Step 2
Meanwhile, whisk together lime juice, soy sauce, fish sauce, garlic, ginger, 2 tablespoons of the sesame oil, and remaining 1 teaspoon sugar in a small bowl. Place tofu planks in a shallow dish, and pour soy mixture over planks; set aside to marinate at least 15 minutes or up to overnight.
Step 3
Heat remaining tablespoon sesame oil in a large nonstick skillet over medium-high. Cook tofu planks, in batches if necessary, until browned and crispy on both sides, about 5 minutes. Remove from skillet, and immediately sprinkle with salt.
Step 4
Drain and discard liquid from carrots and daikon; set aside. Spread both sides of halved baguettes with mayonnaise mixture. Layer 3 tofu slices per sandwich; top with carrots and daikon mixture, cucumber, cilantro, and jalapeño. Serve immediately.
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