Tofu Banh Mi

• 份量: 2 servings
• 活動時間: 15 minutes
• 總時間: 1 hour 25 minutes

食材

12 inches baguette, (cut in half)

8 ounces extra firm tofu, (drained and pressed) *firm or medium firm is fine toi

1/4 cup soy sauce

1/4 cup rice vinegar

1/4 cup maple syrup *if using dark, substitute some with water

2 tbsp sesame oil

2 tsp fresh grated ginger

1 tbsp cooking oil

Sauce

Kewpie Mayo

Hot sauce (eg Sriracha, gochugaru or ssamjang) to taste

Do Chua (pickled veggies)

1 cup carrot, (julienned)

1 cup daikon, (julienned)

2 cups water

1/4 cup rice vinegar/white vinegar

2 1/2 tbsp granulated sugar

1 tsp salt

步驟

Combine all the ingredients for the tofu marinade EXPECT the cooking oil in a large, shallow dish. Slice the tofu into (4) 1/4" slices and place in the marinade so that tofu is completely submerged. Marinate for at least 1 hour.

Combine the ingredients for the pickled vegetables in a small bowl. Cover and refrigerate until ready to use.

Once tofu is marinated, heat oil in a large skillet over medium heat. Once the oil is hot, add the tofu. Cook for about 5 minutes per side, until the tofu is dark and crispy.

In meantime make Sriracha, gochugaru or ssamjang mayo.

Cut the baguette in half and then slice each baguette lengthwise to open. Generously spread the sauce over both sides of each baguette. Add cooked tofu and a small handful of pickled veggies.

筆記

Mix of 3 recipes but yummm

營養

• 卡路里: 566 kcal
• 總脂肪: 45 g
• 飽和脂肪: 6 g
• 膽固醇: 11 mg
• 鈉: 2823 mg
• 總碳水化合物: 48 g
• 膳食纖維: 1 g
• 總糖: 33 g
• 蛋白質: 13 g