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.
Lemongrass Tofu Banh Mi
The bread and Vietnamese filling—carrot and radish, cilantro, mayonnaise, and cucumber—are traditional in this vegetarian take on this classic Vietnamese sandwich. Prepare mayonnaise mixture and toast bread while the tofu and vegetable mixture marinate.
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Total: 50 Minutes
- Calories: 297
- Fat: 12g
- Saturated fat: 1.1g
- Monounsaturated fat: 4.3g
- Polyunsaturated fat: 4g
- Protein: 12g
- Carbohydrate: 34.9g
- Fiber: 3.1g
- Cholesterol: 3mg
- Iron: 2.8mg
- Sodium: 499mg
- Calcium: 91mg
- 1 (14-ounce) package water-packed extra-firm tofu, drained
- 2 tablespoons finely chopped peeled fresh lemongrass
- 2 tablespoons water
- 1 tablespoon lower-sodium soy sauce
- 2 teaspoons sesame oil, divided
- 1/4 cup rice vinegar
- 1/4 cup water
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1 1/4 cups matchstick-cut carrot
- 1 1/4 cups matchstick-cut peeled daikon radish
- 1 1/2 tablespoons chopped fresh cilantro
- 3 tablespoons canola mayonnaise
- 1 1/2 teaspoons Sriracha (hot chile sauce, such as Huy Fong)
- 1 (12-ounce) French bread baguette, halved lengthwise and toasted
- Cooking spray
- 1 cup thinly sliced English cucumber
- 1. 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.
- 2. 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.
- 3. 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.
- 4. 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.
- 5. 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.
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