So, just when I thought my “flu” was over, it turned into mega-head cold 2012 and is currently rocking my socks off still. You know those viruses that seem to move from body part to body part, attacking each one as they go? Yeah, me too. How’s the weather? I haven’t left my house in days. However, I feel like today is going to be my lucky day because today, friends, marks the return of Private Practice and Grey’s Anatomy. It’s a good sign, don’t you think?
Anyhoo, I gathered all the hand sanitizer, zinc and emergen-c immune support around me and then made these sandwiches.
You see, there comes a point when you just can’t stomach another spoonful of chicken soup (no matter how good it is!) and need some bread and homemade fig newtons in your sick life. And that’s where I’m at.
Banh Mi is a type of Vietnamese sandwich that’s typically made with pork and covered with cilantro, red onion, mayonnaise and, my favorite, sriracha sauce. Apparently they are all the rage! And by all the rage, I mean I spotted a hip new banh mi “cafe” in downtown San Francisco. Believe it.
My version uses tofu and is just as delicious—even if you are a self proclaimed tofu hater (the horror!). The secret is using extra firm tofu then baking it with a variety of oils and spices. The texture changes from “ew tofu!” to “hmmm I kinda like this thing”.
After the tofu is baked and is crispy and delicious, it’s nestled on chewy French bread with all the fixins’.
Extra sriracha for me, please!! I adore that stuff.
It’s nothing fancy, but the flavors work so perfectly that this will be a sandwich you’ll crave time and time again. Especially with a drizzle of sweet chili sauce! It’s spicy, sweet and refreshing (cucumber!) all at the same time. Genius. Pure genius.
And you say you don’t like tofu………hah.
makes enough for 6 sandwiches
1 lb extra firm tofu
2 tbsp tamari (or soy sauce)
1 tbsp sesame oil
1 tbsp rice vinegar
2 tsp maple syrup
1/4 tsp ground ginger
pinch red pepper flakes
pinch of sea salt
for sandwich assembly—
3 large French baguettes or small personal sized baguettes
thinly sliced red onion
fresh cilantro, torn
2 cucumbers, thinly sliced lengthwise
sweet chili sauce
Preheat oven to 400 degrees and cover a sheet tray with tin foil sprayed with cooking spray.
In a large dish, whisk together the tamari, sesame oil, rice vinegar, ginger, salt, red pepper flakes and maple syrup. Slice tofu into thin (1/4th inch) slices and drench in sauce. Lay each piece of tofu flat on the tin foil then bake for 30 minutes, flipping each slice midway through.
After tofu has been baked, prepare sandwiches. Slice baguettes and smear half lightly with mayonnaise. Lay two slices of tofu on top of mayonnaise covered bread, then squirt sriracha sauce directly on tofu, followed by a little sweet chili sauce. Layer on torn cilantro, broccoli slaw, thin slices of onion and cucumber, followed by another squirt of sriracha (depending on how spicy you like it!).
Serve sandwiches with additional sweet chili sauce and/or sriracha sauce on the side.