Crispy Tofu Bánh Mì
Vietnamese-style sandwich with crispy-fried tofu, pickled vegetables, and fresh herbs on bread. Tofu and vegetables are fried until golden, then assembled with condiments and greens on a crusty roll or baguette.
Ingredients
Method
Press tofu: wrap the block in clean kitchen towels and place on a plate. Weight down with a cast-iron skillet or cans for 15–20 minutes to remove excess moisture.
Cut pressed tofu into slabs about 3/8 inch thick. Pat dry with paper towels.
In a small bowl, combine rice vinegar, sugar, and salt. Stir until sugar and salt dissolve.
Place julienned daikon and carrot in a shallow dish or jar. Pour pickling liquid over vegetables. Toss gently and let sit for at least 10 minutes while you prepare the tofu (can be made up to 1 day ahead).
Pour flour into a shallow bowl or plate. Season lightly with salt if desired.
Heat peanut oil in a large skillet over medium-high heat until shimmering (about 2–3 minutes). Oil is ready when a pinch of flour sizzles immediately.
Working in batches if needed, dredge tofu slabs lightly in flour on both sides, shaking off excess. Carefully place into hot oil.
Fry for 3–4 minutes per side until golden brown and crispy. Transfer to a paper-towel-lined plate. Keep warm.
Split each bread roll or baguette piece lengthwise. Lightly brush or spread the interior surfaces with mayonnaise mixed with a small pinch of hoisin sauce.
Layer crispy tofu slabs onto the bottom half of each roll.
Top tofu with drained pickled daikon and carrot (reserve excess liquid for drizzling if desired).
Arrange fresh cucumber slices and jalapeño on top. Scatter cilantro leaves over vegetables.
Drizzle lightly with sriracha if desired. Close sandwich and serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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