Lemongrass tofu bánh mì
by
Helen serves up a stunning tofu bánh mì recipe, marinated in a heady mixture of lemongrass, fish sauce, coriander and garlic for a delicious take on this classic Vietnamese sandwich.
Ingredients
Lemongrass tofu for the bánh mì
- 500g of firm tofu
- 3 tbsp of fish sauce
- 3 lemongrass stalks , woody ends and outer layers discarded, soft centre finely sliced
- 1 tbsp of light brown sugar, or palm sugar
- 1 handful of coriander , leaves and stalks
- garlic cloves , 4–6 crushed (up to you!)
- 1 tsp ground white pepper
Pickled vegetables
- 1 large carrot , cut into thin sticks
- 1/4 daikon radish , cut into thin sticks
- 3 tbsp of white wine vinegar
- 2 tbsp of caster sugar
- 1 pinch of salt
To assemble the bánh mì
- 4 baguettes, small, soft white 'torpedo' versions
- 1/2 cucumber , deseeded and cut into long strips
- red chillies , 1–2, finely sliced
- coriander leaves
- mint leaves
- mayonnaise
Method
1
Cut the tofu into slices approx. 1.5cm thick and lay on a kitchen paper lined plate in a single layer. Cover with more kitchen paper then cover with something heavy such as a wooden chopping board and leave for 20 minutes
2
Remove the chopping board and towel and transfer the tofu to shallow dish
3
Blitz the remaining ingredients in a food processor. Cover the tofu with the marinade, taking care not to break it. Marinate for a couple of hours or overnight
4
Meanwhile, pickle the vegetables. Dissolve the sugar and salt in the vinegar in a saucepan over a medium heat and pour the liquid over the vegetables in a shallow dish. Leave while you make everything else, stirring occasionally
5
To cook the tofu, heat a griddle pan over a moderate heat and brush it well with oil. Brush the excess marinade from the tofu and reserve it
6
Fry the tofu until a golden crust has developed on both sides, taking care not to break it. Brush lightly with the reserved marinade when still hot from the pan
7
Assemble the sandwiches by splitting the baguettes, spreading with mayo, adding the tofu, pickled veg, herbs, chilli and cucumber
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Lemongrass tofu bánh mì
