Saturday, January 16, 2010
Banh Mi with Lemongrass Tofu
A local foodie magazine recently did a spread on Banh Mi sandwiches from area restaurants. The featured sandwiches were stuffed with pork, lamb, chicken, fried egg, and head cheese (a term I could not have imagined ever typing on this blog). What? No Banh Mi Chay (vegetarian)? An oversight perhaps, but I'm starting to wonder after the magazine's blog recently mentioned "the war on vegetarianism". We're at war? Vegans stockpile tofu, people, not weapons of mass destruction. But if the folks with a boner for bacon think we're at war, I guess vegetarians and vegans are doing something right.
I basically followed this recipe from the Kitchn, using vegan ingredients. A baguette slathered in cilantro-soy sauce-mayo is stuffed with lemongrass tofu slices, pickled carrots and daikon radish, fresh jalapeno, and cilantro. I added sliced Roma tomatoes and Sriracha sauce. The sandwich is juicy, sweet, tangy, and spicy. Delicious! This recipe for a vegan version with seitan sounds delicious as well.