Banh Mi Panzanella Recipe Recipe

Name: Banh Mi Panzanella Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound extra-firm tofu, cut into 1-inch cubes and carefully dried (see note); 2 tablespoons minced fresh lemongrass; 2 tablespoons low-sodium soy sauce; 2 tablespoons honey; 2 tablespoons Asian fish sauce; 1 tablespoon vegetable or canola oil; 1 tablespoon hoisin sauce; 1 tablespoon rice wine vinegar; 1 tablespoon honey; 1/2 tablespoon toasted sesame oil; 1/2 tablespoon low-sodium soy sauce; 1/4 cup mayonnaise; 3 tablespoons Sriracha; 1 tablespoon rice wine vinegar; 1/2 stale French baguette loaf (see note), cubed; 1 cucumber, thinly sliced crosswise; 2 jalapenos, stemmed, seeded, and thinly sliced crosswise; 1/3 cup cilantro leaves and tender stems; 1 recipe

Servings: persons

1 pound extra-firm tofu, cut into 1-inch cubes and carefully dried (see note)
2 tablespoons minced fresh lemongrass
2 tablespoons low-sodium soy sauce
2 tablespoons honey
2 tablespoons Asian fish sauce
1 tablespoon vegetable or canola oil
1 tablespoon hoisin sauce
1 tablespoon rice wine vinegar
1 tablespoon honey
1/2 tablespoon toasted sesame oil
1/2 tablespoon low-sodium soy sauce
1/4 cup mayonnaise
3 tablespoons Sriracha
1 tablespoon rice wine vinegar
1/2 stale French baguette loaf (see note), cubed
1 cucumber, thinly sliced crosswise
2 jalapenos, stemmed, seeded, and thinly sliced crosswise
1/3 cup cilantro leaves and tender stems
1 recipe

1
Transfer tofu to a large zipper-lock freezer bag. In a small bowl, whisk together lemongrass, soy sauce, honey, and fish sauce. Pour marinade over tofu, press out all air from the bag, seal, and refrigerate for at least 30 minutes or overnight, turning once halfway through marinating time.
2
Drain tofu and pat dry with paper towels. In a large nonstick skillet, heat oil over medium-high heat until shimmering. Add tofu and cook, turning, until crispy. Set aside.
3
In a medium bowl, whisk together hoisin, rice wine vinegar, honey, sesame oil, and soy sauce. Set aside or refrigerate until ready to use.
4
In a medium bowl, whisk together mayonnaise, Sriracha, and rice wine vinegar. Set aside or refrigerate until ready to use.
5
In a large bowl, combine tofu, bread, cucumber, jalapenos, cilantro, and drained pickled vegetables. Drizzle with hoisin-honey sauce and toss again to coat. Transfer salad to serving plate, drizzle with chili mayo and serve.

203

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 pound extra-firm tofu, cut into 1-inch cubes and carefully dried (see note), 2 tablespoons minced fresh lemongrass, 2 tablespoons low-sodium soy sauce, 2 tablespoons honey, and more.

Yes, Banh Mi Panzanella Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Banh Mi Panzanella Recipe

How did you like this recipe?

Frequently Asked Questions