1 1/2 teaspoons Sriracha (hot chile sauce, such as Huy Fong)
1 (12-ounce) French bread baguette, halved lengthwise and toasted
1 cup thinly sliced English cucumber
How to Make It
Cut tofu crosswise into 6 (2/3-inch-thick) slices. Arrange tofu on several layers of paper towels. Cover with additional paper towels; top with a cast-iron skillet or other heavy pan. Let stand 15 minutes. Remove tofu from paper towels.
Combine 2 tablespoons lemongrass, 2 tablespoons water, soy sauce, and 1 teaspoon sesame oil in a 13 x 9-inch glass or ceramic baking dish. Arrange tofu slices in a single layer in soy mixture, turning to coat. Let stand for 15 minutes.
Combine vinegar and the next 3 ingredients (through salt) in a medium bowl, stirring until sugar and salt dissolve. Add carrot and radish; toss well. Let stand for 30 minutes, stirring occasionally. Drain; stir in cilantro.
Combine remaining 1 teaspoon sesame oil, mayonnaise, and Sriracha in a small bowl, stirring with a whisk. Cut bread horizontally. Spread mayonnaise mixture evenly on cut sides of bread.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Remove tofu from marinade, and discard marinade. Pat tofu slices dry with paper towels. Add tofu slices to pan, and cook for 4 minutes on each side or until crisp and golden. Arrange tofu slices on bottom half of bread; top tofu slices with carrot mixture and cucumber slices. Cut loaf crosswise into 6 equal pieces.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
Very good, especially the mayo (I doubled the Sriracha). I do like the Sept. 09 recipe a little better, as it's more vinegary and there's a more pronounced ginger taste. The sesame oil in this one blunts the brightness a bit. Still, it's delicious! A really crusty french bread is especially good here. I served this with the Kabocha squash soup from the 11/04 issue, which was a perfect match for dinner.
Delicious and not very difficult. i have made this a few times and each time I love it. If you like Banh Mi, then you will like this.In a pinch I have used the pre cut or shredded carrots for the veg slaw mix. Try it.
Made this exactly to recipe, except my garden only yielded a little bit of cilantro, so I added a couple sprigs of mint to that bit. This was very satisfying and tasty, and I'm not a vegetarian. Now if only I can get my hubby to try it !
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