Lemongrass Tofu Vietnamese Sandwich — Banh Mi Chay
Vietnamese chay vegetarian baguette stuffed with lemongrass and soy marinated grilled tofu, mushroom pate, mayonnaise, pickled carrot and daikon, cucumber spears, cilantro, and sliced jalapeno with a splash of Maggi seasoning.
Vietnamese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Mince lemongrass cores, garlic, and shallot. Whisk into light soy, dark soy, brown sugar, mushroom seasoning, black pepper, and oil. Divide tofu into 4 slabs, toss in marinade 10 minutes until glossy. Peel carrot and daikon into matchsticks, toss with rice vinegar, granulated sugar, and salt 10 minutes until translucent. Slice cucumber and jalapenos.
Grill
Heat grill pan over high 3 minutes until smoking. Lay tofu slabs in single layer (work in batches if needed), cook 3 minutes per side until edges char and marinade caramelizes to deep mahogany. Transfer to plate.
Toast
Split baguettes lengthwise, lay cut-side down on hot grill pan over high 1 minute per baguette until warmed through with light grill marks and crust turns crisp.
Stuff
Spread mushroom pate on bottom half of each baguette off heat 30 seconds, mayonnaise on top. Layer grilled tofu, drained pickles, cucumber, jalapeno, and cilantro until bread cradles filling firmly on both sandwiches.
Plate
Splash Maggi seasoning over filling on each sandwich, press top half down, slice banh mi diagonally, and serve immediately while bread holds crisp.
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