Top | Grab a Plate
(post, Patricia Conte)
From my blog, Grab a Plate Served on crunchy bread and piled high with ingredients, Spicy Tofu Banh Mi is a great sandwich to enjoy on a leisurely afternoon. Whether you spice it up or dial it down just a bit, this is a filling sandwich you can really wrap your hands around. Serves 2 4 ounces baked tofu, cut into cubes 1, 12-inch French-style baguette, sliced into two, then sliced in half horizontally (any type of crunchy bread can be used) 2 large radishes, sliced thin with a mandolin 1/4 cup cucumbers, sliced thin with a mandolin 1/2 cup carrot, cut into matchstick pieces 1/4 small jalapeño pepper, cut into thin slices 1/3 cup rice wine vinegar (or apple cider vinegar) 3 teaspoons honey (or sugar) 1/8 cup fresh cilantro leaves 1/4 cup mayonnaise Juice from 1/2 a lime 1/2 teaspoon garlic chili paste (you could use another type hot sauce like a sriracha), or to taste # Preheat your oven to 350 degrees F. # Whisk together the vinegar and honey. Add the mixture to a medium-sized sealable plastic bag or container with a lid. # Place the radishes and carrot into the container or bag, and toss to coat. Allow the vegetables to sit in the marinade for at least half an hour. # Meanwhile, place the sandwich bread on a baking sheet and place in the oven for about 5 minutes or until lightly toasted. # While the bread is toasting, combine the mayonnaise, lime juice and garlic chili paste and mix well. # Allow the bread to cool slightly. Drain the marinade. # Spread the mayo mixture on the bottom half of the bread. # Add the tofu and top with the carrot-radish mixture, then with the cucumber, jalapeno slices and top with the cilantro.