Lemongrass Tofu Banh Mi

Lemongrass tofu banh mi


This one has a lot of moving parts, and requires some advanced prep. After your first but you’re going to agree with me that it’s worth all the time an effort. A Banh Mi is a Vietnamese sandwich that leans heavily into French influence. On good quality French bread layer on:

  • Your choice of protein, lemongrass tofu here (see below)
  • Pickled daikon (or radish) and carrot sliced thin
  • Copious amounts of fresh cilantro
  • A liberal spread of pate – if you’re game
  • Thinly sliced cucumber
  • Chilli sauce
  • Chilli-lime sauce

For the tofu: press dry firm tofu then fry in a pan with crushed lemongrass stalk and garlic. Lots of garlic. As the tofu firms up season with soy sauce and fish sauce to taste.

For the pickle: add julienned carrots and daikon to a bowl with a mix of rice wine vinegar, apple cider vinegar, a dash of salt and sugar. Leave covered in the refrigerator overnight.

For the chilli-lime sauce: add equal parts freshly squeezed lime juice, canola/veg oil and fish sauce to a glass and stir well. Add a tablespoon crushed garlic and a heaping tablespoon of sambal hot sauce. 

Lemongrass tofu banh mi
Lemongrass tofu banh mi
Lemongrass tofu banh mi
Lemongrass tofu banh mi
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