Banh mi with tofu and mushrooms
How about a tofu banh mi for your summer picnics?
Preparation
20 minutes
Cooking
30 minutes
Yield
4
Key ingredient(s) in this recipe
Good to know
Heating the marinated vegetables in the microwave for 30 seconds and placing them in the fridge will reduce the marinating time and more effectively dilute the sugar.
Any type of radish can be used, including watermelon radishes from Quebec, for example.
Source : Inspired by the CHU Sainte-Justine and adapted by Amélie Parenteau, Équiterre nutritionnist
- 1 block (434 g) firm, sliced tofu
- Sliced mushrooms
- 230 g chopped fresh coriander
- One baguette loaf (285 g), sliced in half, lengthwise
- Regular mayonnaise and sriracha, to taste
-
For the pickled vegetables
- 2 carrots, julienned or 250 ml (1 cup)
- 125 ml (½ cup) daikon radishes, julienned
- 45 ml (3 tbsp) rice vinegar
- 15 ml (1 tbsp) sugar
-
For the sauce
- 45 ml (3 tbsp) hoisin sauce
- 5 ml (1 tsp) soy sauce
- 1 clove garlic, minced
- 2.5-5 ml (½ teaspoon) sriracha
- 5 ml (1 tsp) ketchup
- 30 ml (2 tbsp) warm water
- 5 ml (1 tsp) toasted sesame oil
- 1.25 ml (¼ tsp) 5-spice mix
- 1Preheat the oven to 350F.
- 2Mix the julienned carrots and radishes, rice vinegar and sugar.
- 3Heat the marinated mixture in the microwave for 30 seconds and refrigerate.
- 4Mix ingredients for the sauce.
- 5Spread tofu and mushrooms separately onto baking sheets lined with reusable baking paper (or parchment).
- 6Spread sauce over the tofu and mushrooms.
- 7Bake for 30 minutes at 350F, stirring halfway through.
- 8Top buns with mayonnaise and sriracha sauce to taste, add tofu, mushrooms, and marinated vegetables.
If available, add fresh coriander and/or lettuce for extra freshness.
The bread shouldn't be too crusty: go with a soft type, in order to be able to soak everything up!
