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I love this vegetarian version of banh mi!
For the tofu:
1 16-oz block firm tofu
2 tablespoons soy sauce
2 teaspoons grated fresh ginger root
For the pickled vegetables:
½ cup rice vinegar
¼ cup water
3-4 tablespoons sugar
1 teaspoon fine sea salt
1 ½ cups shredded or julienned carrot about 3 medium carrots
1 ½ cups shredded or julienned daikon
For the miso cilantro butter:
1 tablespoon butter or vegan butter softened at room temperature
1 tablespoon white miso paste
1 packed tablespoon finely chopped cilantro
4 pretzel rolls or any type of crusty baguette
cucumber sliced into thin wedges
green bell pepper or 1 jalapeno sliced
additional cilantro for garnish
Drain the tofu and press for at least 20 minutes.
Meanwhile, stir the vinegar, water, sugar and salt in a small saucepan over medium heat until sugar has dissolved. Remove from heat, add shredded carrot and daikon and let sit for at least 30 minutes and up to a few weeks, refrigerated.
Cut your pressed tofu into about 24 slices (I cut my block in thirds across the width so I had three flat sheets of tofu, then cut each sheet into sixths for 24 pieces). Toss in a bowl with soy sauce and grated ginger and let marinate for at least 15 minutes.
To bake the tofu, spread the tofu pieces on a lightly greased baking sheet for 20 minutes at 350 degrees F, flipping halfway through.
To pan-fry the tofu, heat a little sesame oil in a pan over medium heat. Once hot, spread the tofu pieces out in an even layer and fry for a few minutes on each side, or until browned and crusty.
Make the miso butter by stirring together the softened butter, miso and cilantro.
To assemble the sandwiches, toast your rolls. Spread with miso butter, 6 squares of tofu, pickled vegetables, cucumber, bell pepper and cilantro. Enjoy!