I have no illusions that I’m anyone’s source of deep knowledge about international cuisine. It’s SUPER flavorful and you have some good crunch from the toasted bread and from the carrots and cucumbers, so you hardly notice the tofu- it could be any protein. Add all the ingredients except the veggies into a medium saucepan. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be! Gently flip and cook until browned on the opposite sides, about 5 minutes more. Change ), You are commenting using your Facebook account. ( Log Out / Repeat until all the tofu is cooked, adding oil to the pan between batches. Normally I might be inclined to add some seasonings to the cornmeal coating and bind it to the tofu with a flax egg, but this time around I decided to whip up a spicy sauce that doubles as a binder and dressing for the sandwich. Very generously coat the bottom of a large nonstick skillet with oil and place it over medium heat. Top with the tofu and the veggies, and more pickled onions if you have them! And I fully acknowledge my own lack of authenticity. The Oh My Veggies Guide to Freezer Cooking, Best Kitchen Appliance Deals for Amazon Prime Day – 2020, 16 Healthy Homemade Vegetarian Snack Recipes, Brussels Sprout and Apple Tart with Walnut Pesto. https://spillthebeansblog.com/2020/06/16/sweet-spicy-tofu-sandwich I discovered this way of cooking tofu a while back, and since then I’ve been hooked. ( Log Out / Vegan Egg Sandwich . This can also be done ahead of time, or not. Add the remaining ingredients and stir until well-mixed. If you think you don’t like tofu, you need to try it with a cornmeal crust. When you’re ready to eat, heat a little canola oil in a frying pan and sear the tofu on both sides for 3-4 minutes or until golden brown. I’m doing a lot of listening and learning and thinking about my own privilege. And why wouldn’t I? As an Amazon Associate, I earn from qualifying purchases. But until recently I probably wouldn’t think twice about learning that Vietnam was once a part of French Indochina (from Somebody Feed Phil, naturally), walking to the Italian deli up the street for a long loaf of bread, throwing some Asian ingredients on it and calling it a ‘banh mi.’. Along those lines, there have been a few articles recently about how food from minority cultures is being tweaked and bastardized and published about by the mainstream (mostly white) media. Learn more about Nicole here. Stuff the sandwich rolls with tofu and drizzle with the reserved tomato sauce. Top with guacamole and lettuce leaves. Mix the soy sauce, brown sugar, and 3 tablespoons of chili garlic sauce. The tofu is essentially slathered in just that, so it’s rich, sweet, savory and full of peanutty goodness, but when you bake it up the sauce gets all crusty and browned. My favorite sandwich subject matter as of late is tofu. This is important for two reasons: you want the marinade to seep in, and you’re also going to be pan frying it so if it has a lot of water you’ll get a ton of oil spattering. The tofu ends up being soft on the inside and crunchy on the outside, with a burst of spicy flavor in between. Add a few tofu cubes to the sauce mixture and toss to coat, then transfer them to the cornmeal mixture and gently toss until they’re completely coated. Slice the tofu into 1/2″-3/4″ sections. Place on a baking sheet and bake for 40 minutes, flipping halfway through. If I’m being truthful we used mayo despite the fact that my sister and SIL and I were just saying that a tofu banh mi on a menu should always be vegan, but we didn’t have any avocado. Place the avocados into a medium bowl and mash with a fork. Top the tofu with pickled veggies, place the top half on the bottom, slice and serve. In a bowl, stir together the sriracha, salt, and garlic powder.
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