Vietnamese Lemongrass Tofu Banh Mi Recipe whiteonricecouple

1. 1

   Drain Tofu and blot dry with paper towels to remove excess moisture( this link will further clarify this step : http://whiteonricecouple.com/blog/?page_id=74 ) .

2. 2

   Slice into about 1/4 pieces.

3. 3

   Assemble carrot/daikon pickle marinade and add shredded carrots and daikon to mixture.

4. 4

   Let carrots & daikon soak for about 1 hour.

5. 5

   Wash lemongrass and chop bulbs and remaining of stalk that is tender.

6. 6

   Place chopped lemongrass in mortar & pestle (or food processor or blender) and continue to crush pieces till they are small and pulverized.

7. 7

   Add 2 cloves of garlic and crush ( or process/blend) garlic together with lemongrass.

8. 8

   In large plastic freezer bag, combine crushed lemongrass & garlic, vegetable oil, soy sauce, salt, pepper and sesame oil.

9. 9

   Mix the marinade well, then add slices of tofu in bag.

10. 10

    Lay tofu slices in gently on top of each other so that they dont break.

11. 11

    Make sure all marinate coats each slice of tofu.

12. 12

    Let marinade for at least 1 hour or until all tofu slices soak up the marinade.

13. 13

    Heat up frying pan.

14. 14

    Do not add oil to the pan because the tofu is well oiled.

15. 15

    Fry slices of tofu until both sides are golden brown with a nice firm crust.

16. 16

    Let cool and assemble banh mi.

17. 17

    Cut baguette into desired portions.

18. 18

    If your baguette is too heavy and dense, you can scoop out some of the center.

19. 19

    Slice lengthwise and add condiments of your choice.

* Per serving · 4 servings · Values may vary.