Recipe: Tofu Bahn Mi with Daikon Radish Microgreens
Author: Jillian Krebsbach, Hamama grower. Check out her Instagram page!
Jillian also attended a plant-based culinary nutrition program at Natural Gourmet Institute in NYC in 2017-2018. Super cool!
Prep Time: 30 Minutes
Cook Time: 10 Minutes
Makes: 4 Servings (serving size = 1 sandwich)
Bahn Mi is a popular street food in Vietnam. Jillian's take on this sandwich is totally plant-based so all can enjoy! A French baguette is stuffed with marinated crispy tofu, quick-pickled vegetables, & fresh greens. Sriracha mayonnaise adds a layer of creaminess and the perfect zip. Say hello to your new favorite sandwich! :D
-French baguette or other sandwich rolls
-1 lb pack of extra firm tofu-water drained and pressed
-2 tablespoon gluten free tamari
-1 teaspoon maple syrup
-2 tablespoons olive oil
-1 teaspoon sriracha plus more for drizzling
-1 tsp red chili flakes (optional)
QUICK PICKLING MIXTURE:
-2 carrots sliced thin in ¼” strips or pre-shredded carrots (you could also add thinly sliced red onion or cucumbers to this!)
-1 cup of water
-1 cup of white vinegar, apple cider vinegar works too
-1 tablespoon of kosher salt
-1 tablespoon of granulated sugar
-1 cup spinach or other leafy greens
-¼ cup cilantro, roughly chopped
-1/2 cup HAMAMA daikon microgreens
1. Drain water from tofu container. To remove excess water from the tofu, wrap with a clean dish towel or paper towels and press between 2 cutting boards or put a skillet on top of tofu and fill with something heavy like books or a bag of flour. Press tofu for minimum of 10 mins up to 30 mins. Tofu can be pressing while you prep your other ingredients.
2. Peel and slice carrots in thin matchsticks or use pre-shredded carrots. In a medium shallow dish, combine the vinegar, water sugar and salt. Whisk until the sugar and salt are dissolved. Cover dish and let set at room temp for 30 to 60 mins. Any leftover pickled veg will keep in an airtight container in the fridge for several weeks.
3. In a small bowl, mix tamari, maple syrup, olive oil, chili flakes, and sriracha together for tofu marinade.
4. Slice pressed tofu in half crosswise and slice each half into small cubes approx. ½” X ½”
5. Coat tofu cubes in marinade, toss them so make sure they are coated well. Let them sit in the marinade for 5 mins or so.
6. While tofu is marinating, you can wash your greens, clean and chop the cilantro and heat up your skillet. A seasoned cast iron or oiled nonstick skillet works best.
7. Once skillet is warm and oiled, add tofu cubes slowly, shaking to remove an excess marinade over bowl, so it doesn’t splatter. Cook tofu in 2 batches to avoid overcrowding the pan. Tossing tofu occasionally 2-3 times to make sure all sides are seared.
8. Remove tofu from pan and place on a plate lined with a paper towel to absorb excess oil.
9. Toast baguettes and spread mayo on the both sides, then layer on greens, pickled carrots, tofu, chopped cilantro, and Hamama micro daikon greens. Top with a drizzle of sriracha and enjoy!
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