- 1 (14-ounce) package water-packed firm tofu, drained
- 2 tablespoons low-sodium soy sauce
- 2 teaspoons finely grated peeled fresh ginger
- 1/3 cup rice vinegar
- 1/4 cup sugar
- 1 teaspoon kosher salt
- 1 1/4 cups (3-inch) matchstick-cut carrot
- 1 cup sliced shiitake mushroom caps
- 1/4 teaspoon freshly ground black pepper
- 1 julienne-cut green onion
- 1 cucumber, peeled, halved lengthwise, and thinly sliced (about 2 cups)
- 2 tablespoons canola oil
- 1 (12-ounce) loaf French bread
- 1/2 cup fresh cilantro sprigs
- 2 jalapeño peppers, thinly sliced
- calories 369
- fat 14.1 g
- satfat 1.8 g
- monofat 5.2 g
- polyfat 6.1 g
- protein 11.9 g
- carbohydrate 49.6 g
- fiber 5 g
- cholesterol 0.0 mg
- iron 2.6 mg
- sodium 367 mg
- calcium 147 mg
How to Make It
Cut tofu crosswise into 8 (1/2-inch-thick) slices. Arrange tofu on several layers of paper towels. Top with several more layers of paper towels; top with a cast-iron skillet or other heavy pan. Let stand 30 minutes. Remove tofu from paper towels.
Combine soy sauce and ginger in a 13 x 9–inch baking dish. Arrange tofu slices in a single layer in soy mixture. Cover and refrigerate 8 hours or overnight, turning once.
Combine vinegar, sugar, and salt in a medium bowl, stirring until sugar and salt dissolve. Add carrot and next 4 ingredients (through cucumber); toss well. Let stand 30 minutes, stirring occasionally. Drain carrot mixture through a sieve; drain thoroughly.
Heat oil in a large nonstick skillet over medium-high heat. Remove tofu from marinade; discard marinade. Pat tofu slices dry with paper towels. Add tofu slices to pan; sauté 4 minutes on each side or until crisp and golden.
Cut bread in half lengthwise. Open halves, laying bread cut side up on a baking sheet. Broil 2 minutes or until lightly browned. Place tofu slices on bottom half of bread; top with carrot mixture, cilantro, and jalapeño slices. Top with top half of bread. Cut loaf crosswise into 6 equal pieces.
Wine note: The herbaceous quality of Monkey Bay Sauvignon Blanc 2007 ($11) echoes the jalapeño peppers and green onions in our Tofu Banh Mi, while the wine's lemony acidity helps it stand up to the rice vinegar–pickled vegetables. —Jeffery Lindenmuth