Tofu Banh Mi

• 份量: 2 servings
• 准备时间: 15 minutes
• 总时间: 1 hour 25 minutes

配料

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

步骤

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.

备注

Mix of 3 recipes but yummm

营养

• 卡路里: 566 kcal
• 总脂肪: 45 g
• 饱和脂肪: 6 g
• 胆固醇: 11 mg
• 钠: 2823 mg
• 总碳水化合物: 48 g
• 膳食纤维: 1 g
• 总糖: 33 g
• 蛋白质: 13 g