Vietnamese lemongrass tofu sub - Bánh Mi
Vietnamese lemongrass tofu sub - Bánh Mi
This recipe was revised in October 2021. I have streamlined the steps to make the lemongrass sauce. It is easier to make and equally tasty. I also added a linked to my spicy tahini sauce, which can be used instead of the aquafaba mayo or spicy aioli recipes.
Yields: 4 sandwiches with extra pickles
Ingredients
Vietnamese pickles (500 ml jar)
1 cup carrots – cut into matchsticks
1 cup daikon or radish – cut into matchsticks
¾ cup warm water
½ cup apple cider vinegar
2 tablespoons coconut sugar
½ teaspoon Himalayan or sea salt
Tofu
1 block extra firm tofu – pressed and sliced
¼ cup tapioca starch
1 teaspoon coconut oil
Lemongrass sauce
¼ cup of onions – rough chop
2 stalks of lemongrass (use only tender parts)[i]
2 tablespoons garlic – rough chop
1 tablespoon ginger – rough chop
¾ cup water
3 tablespoons tamari
2 tablespoons coconut sugar
1 tablespoon rice wine vinegar
1 lime leaf - fresh, dried or frozen
½ bird’s eye chili – sliced thinly (optional)
Sauce choices
Mayo – recipe for aquafaba mayo or use vegan store-bought brand
Additional toppings
Cucumber – thin slices
Cilantro
Bread
Select a good quality bun that has a good crust and soft on the inside
Steps
Vietnamese pickles – This should be done a few hours in advance of serving or I like to do it the night before to allow the vegetables to absorb the flavour.
Use a mandolin or sharp knife to slice the vegetables into fine matchsticks. Think about the texture you want in your sandwich. The vegetables will soften a bit in the pickling juice.
Lemongrass sauce - put all the ingredients except the lime leaf and chili in a high-speed blender. Poor the blended contents into a small pot with the lime leaf and chili (optional). Simmer to reduce the liquid and soften the lemongrass, garlic and ginger. Remove the lime leaf and set it aside while the tofu cooks.
Tofu – press the tofu to remove some of the moisture. I wrap it in paper towel or a cloth and place a weight on top of it for about ½ hour. Preheat oven to 400 F. Cut tofu into slices, toss them with olive oil and then tapioca starch. Shake off the excess powder. Place the tofu on a parchment lined baking sheet. Bake for 25 to 30 minutes. Flip hallway through. Remove from the oven and pour sauce on top. Toss them until coated.
Siracha Mayo – use store-bought vegan mayonnaise or make aquafaba mayo. Stir in some siracha to the heat level you like.
Sandwich assembly - I like to lightly crisp the inside of my bun by placing it on a hot grill pan. When the bread is crisp – spread your siracha mayo on the bottom. Lay on lemongrass tofu, top with Vietnamese pickles, a few slices of cucumber and cilantro. I finish it with a few more squirts of siracha. This lemongrass tofu is also great in a Buddha bowl.
[i] Don’t throw away the tougher lemongrass stalk – it makes a great tea. Just steep it in boiling water.
