BANH MI STYLE GRILLED TOFU SANDWICH WITH PEANUT BUTTER SAUCE
This is our version of the classic vietnamese Bánh mì sandwich. Sweet, salty, slightly spicy and crunchy; it is definitely a crowd pleaser.
Notes : Most of the components can be prepared ahead of time : the pickled veggies, the tofu marinade and the peanut sauce – simply grill the tofu and assemble when ready to eat.
INGREDIENTS
Makes 2-3 portions
For the quick-pickled vegetables:
- 1 cup julienne carrots (about 1 large carrot)
- 1 cup thinly sliced Lebanese cucumber (about 2 small cucumbers)
- 1 small jalapeño pepper, thinly sliced (optional)
- 1 cup warm water
- ½ cup rice vinegar
- 1 tbsp organic cane sugar (or sugar of your choice)
- 1 ½ tsp sea salt
For the tofu:
- 1 block (454 g.) extra-firm tofu
- 2 tbsp tamari (or soy sauce)
- 1 tbsp maple syrup
- 2 tsp rice vinegar
- 1 clove garlic, pressed
For the peanut sauce:
- ¼ cup coconut milk
- 1 clove garlic, pressed or chopped
- The zest and juice of 1 lime
- 1 tsp sesame oil
- 1 tsp tamari (or soy sauce)
- ½ tsp sriracha
- Sea salt, to taste
For the sandwiches:
- Soft baguette, cut and sliced lengthwise
- Fresh cilantro
- Optional: Sriracha sauce
INSTRUCTIONS
- Start by pickling the vegetables. Place the julienned carrots, sliced cucumber, and jalapeño (if using) in a large glass jar, pressing them down gently to pack. In a bowl or measuring cup, whisk together the warm water, rice vinegar, sugar, and salt until fully dissolved. Pour the mixture over the vegetables, making sure they’re completely submerged. Let them sit and pickle for at least 15–20 minutes. You can also make them ahead of time — they’ll keep in the fridge and get even more flavourful after a few hours or the next day.
- Next, prep the tofu. Wrap the tofu block in a clean tea towel and place it on a plate. Set something heavy on top (like a pan or pot) to press out the excess moisture while you make the marinade. In a small bowl, mix together the tamari, maple syrup, rice vinegar, and garlic. Slice the tofu into ½-inch thick pieces, place them in a shallow dish, and pour the marinade over. Let the tofu soak up the flavours, flipping the pieces from time to time while you prepare the sauce.
- For the peanut sauce, add the Peanut Butter Sea Salt, coconut milk, garlic, lime zest and juice, sesame oil, tamari, and sriracha to a blender. Blend on high until smooth and creamy. Taste and adjust with salt if needed. Transfer to a small bowl and chill in the fridge until ready to use.
- Set a large pan over medium heat. Grill the marinated tofu pieces for 3–4 minutes on each side, until golden and slightly charred. Set aside.
- Using the same pan, lightly toast the bread for 1–2 minutes.
- To assemble the sandwiches, spread peanut sauce on each slice of toasted bread. Layer with a few slices of grilled tofu, a generous pile of pickled veggies, and a handful of fresh cilantro. Add an extra drizzle of sriracha if you like a bit more heat. Serve immediately and enjoy!
